Mexican · dinner
Shrimp Tacos with Lime Slaw
Fast, hand-held and built on the week's second-most perishable protein, with cabbage and cilantro you'll use again.
- Total time
- 20 min
- Serves
- 2
- Est. cost
- $18
Ingredients
For 2 servings
Seafood
- raw shrimp, peeled and deveined12 oz
Bakery
- small flour tortillas8 piece
Produce
- coleslaw mix7 oz
- lime2 piece
- cilantro1 bunch
- avocado1 piece
Spices
- smoked paprika1 tsp
- ground cumin1 tsp
- salt1 tsp
Pantry & grains
- olive oil1 tbsp
Method
- 1
Toss the coleslaw mix with the juice of 1 lime, a handful of chopped cilantro and a pinch of salt. Set aside to soften.
- 2
Pat the shrimp dry and toss with the smoked paprika, cumin, salt and olive oil.
- 3
Heat a large skillet over high heat. Cook the shrimp in a single layer 1-2 minutes per side until pink and lightly charred. Squeeze over half a lime.
- 4
Warm the tortillas in a dry skillet for 20-30 seconds per side, or wrap them in a damp towel and microwave for 30 seconds.
- 5
Mash the avocado with a squeeze of lime and salt.
- 6
Fill the tortillas with avocado, shrimp and slaw. Serve with lime wedges.
Kitchen note
For mild-heat eaters, serve everything deconstructed and let each person build their own taco.Approximate per serving: 560 calories, 36g protein. These are estimates, not lab-tested nutrition facts.
Cost is an estimate at typical US supermarket prices; staples like oil, salt and spices are counted at a few cents.
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