I could eat these tacos every single night, they were insanely good! The best part is, they are also super easy. My inspiration was “Flavcity Shrimp Tacos with Creamy Coleslaw” but my version is easier and lower in fat. Win win!
Ingredients
1-1.5 lbs shrimp (raw, peeled, thawed)
Seasoning mix (this is optional, we’re going to drench these shrimp in salsa anyway)
I keep it simple when I can and use a salt-free mix. For the pictured meal I used Frontier Co-Op’s Mexican Fiesta Seasoning.
Or mix 1/2 tsp of ancho chili powder, coriander, and smoked paprika
Your favorite jared salsa (I used Frontera Jalapeno Cilantro Salsa. Look for clean ingredients and low sodium, watch out for added sugars and flavorings)
Tortillas (I used Siete Cassava Tortillas as a grain-free option)
Cilantro Lime Slaw
~8-10 oz cabbage mix (I used a premixed bag)
3/4 cup 0% yogurt (I used Greek but regular should work)
1 tbs Coconut Aminos
1/2 tbs rice wine vinegar
Juice from 1 lime (or 1-2 tbs juice, I also added 2 scoops of my lime powder!)
A hit of heat (I used a habanero hot sauce but try Siracha or ground cayenne pepper too)
Directions
Spice up the shrimp (this can be done right before cooking or 2-3 hrs ahead of time)
Mix all the slaw ingredients together. Sample and adjust to taste!
Cook shrimp in a preheated pan. 2-3 min first side, 30-60 seconds on the second. Careful not to overcook. Make sure you’re getting a good sizzle and browning on that first side, otherwise turn up the heat!
Remove the shrimp to a cutting board. Deglaze your pan then add 1 cup of your salsa on low heat to reduce to a thick consistency.
Now is the perfect time to chop your shrimp and start toasting up some tortillas!
Return shrimp to pan and toss in salsa.
Make some tacos!
I served mine with a side of guacamole and arbol chili salsa, yum!