Shrimp Tacos with Slaw
This easy, one-skillet recipe for Shrimp Tacos with Slaw is a weeknight favorite! It's fresh, healthy, and only takes 30 minutes to make. They're simmered in salsa verde and topped with a quick cilantro lime slaw, crema, and cotija cheese for a quick & easy weeknight dinner.
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Makes: 8 tacos
Ingredients
Shrimp Tacos
- 1 1/2 lbs raw 16-20 shrimp, peeled and deveined
- 3 tablespoons olive oil, divided
- 1/2 teaspoon ground cumin
- 2/3 cup salsa verde
- 1/4 cup chopped cilantro
- 8 corn tortillas, warmed
- 1 lime, cut into wedges
- 1/4 cup Mexican crema
- 1/2 cup crumbled cotija cheese
- kosher salt
- freshly cracked pepper
Slaw
- 3 cups shredded cabbage
- 2 serrano pepper, thinly sliced
- 1/4 red onion, thinly sliced
- 1/2 cup chopped cilantro
- 3 tablespoons lime juice
- 3 tablespoons Mexican crema
Instructions
- Season the shrimp. Pat the shrimp very dry with paper towels. Toss the shrimp with 1 tablespoon of olive oil, salt, pepper, and cumin in a mixing bowl until well coated. Set aside.
- Mix the slaw. Combine the slaw ingredients in a large mixing bowl and season with salt and pepper. Toss well and set aside.
- Cook the shrimp. Heat the remaining 2 tablespoons of olive oil in a large cast iron skillet over medium-high heat. Once the skillet is hot, add the shrimp to the skillet and spread in a single layer. Cook for 3-4 minutes on one side, until browned, and flip. Add the salsa verde to the skillet and simmer for 5 minutes. Add the cilantro and season to taste with salt and pepper.
- Assemble. Layer the shrimp and slaw on the warmed corn tortillas. Top with crema and cotija and serve with lime wedges on the side.
Nutrition
Serving: 1tacoCalories: 233kcalCarbohydrates: 18gProtein: 15gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 122mgSodium: 795mgPotassium: 268mgFiber: 3gSugar: 3gVitamin A: 519IUVitamin C: 16mgCalcium: 151mgIron: 1mg
