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!