Shrimp tacos with cabbage slaw, cilantro, and queso!

This is a great week night meal, super quick and healthy.

I started with a coleslaw mix that is red and green cabbage with carrots already shredded.

I tossed that with cilantro, 3 tbsp apple cider vinegar, 1 tbsp maple syrup, and 1 tbsp chili pepper (optional).

Give that a mix and you can chill. This part can be done the day before if you want.

Then I heated the corn tortillas, you can use flour if you’d prefer. You can also pan fry them and get them a bit crispy, but I was watching the fat usage.

Once everything else is ready, cook the shrimp last. I used a salt free pepper mix to add some spice but you can use a blackening spice here too.

Then build it. I have a taco stand which is quite helpful for this. Add the cabbage.

Shrimp on top.

Then a little queso blanco.

If you’re a cilantro person, add some and a little chili sauce.

Serve with lime wedges.


Give it a try!

One Comment Add yours

  1. James Valdes says:

    I can’t wait to eat your shrimp taco…..


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