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Shrimp Tacos with Cilantro Lime Slaw


Shrimp tacos with avocado, slaw and red onions.

The Benefits

Shrimp: This little crustacean may help support heart health, reduce the risk of cognitive decline and promote the function of the thyroid.

Vitamin B12 – Magnesium – Selenium – Phosphorus – Omega-3 Fatty Acids


Cabbage: This leafy green may help improve digestion, fight inflammation, promote heart health, lower blood pressure and cholesterol levels.

Vitamin A, C & K – Magnesium – Potassium


Avocado: This delicious green pitted fruit may help reduce blood pressure, support gut health and promote cognitive function.

Vitamin C, E & K – Fiber – Magnesium – Potassium – Omega-3 Fatty Acids

Red Onion: This layered bulb may help fight bacteria and protect the body from ulcers, various cancers, heart disease and allergies.

Antioxidants – Vitamin B6, K & C – Potassium


Lime: This petit citrus gem is packed full of nutrients that may help reduce inflammation, prevent certain chronic illnesses, promote heart health and improve immunity.

Antioxidants – Vitamin C & B6 – Iron – Magnesium – Potassium



The Recipe

Ingredients

1 lb. shrimp, fresh or frozen & peeled, de-veined + tails removed.

1 tsp paprika

2 tsp cumin

2 tsp coriander

1/4 tsp cayenne pepper

salt & pepper

olive oil


Slaw:

Shredded cabbage, pre-shredded in a bag will save a lot of time and less waste!

1/4 cup oil

2 green onions, chopped

a bunch of cilantro, about 1/2 cup

1/2 jalapeno, optional

2 cloves garlic

2 limes, juiced

salt

1/2 cup greek yogurt


Extras:

8-10 small tortillas, corn or flour

red onion, finely sliced

avocado, sliced

cotija cheese

lime wedges


Instructions

1) Prepare the slaw: In a blender or food processor, add in green onions, cilantro, jalapeno, garlic, lime juice, salt and greek yogurt. Pulse until fully incorporated and resembling a sauce. Reserve some sauce for topping the tacos later. Pour remaining sauce over the prepared shredded cabbage. Set aside.

Tip: if the sauce is too thick, add dashes of cold water until it becomes a consistency you enjoy.

2) Season and cook the shrimp: Pat shrimp dry and season with paprika, cumin, coriander, cayenne, salt and pepper. In a large skillet, heat a generous drizzle of olive oil. Place shrimp in the hot pan, ensuring that every shrimp has contact with the pan. Cook for 4-6 minutes or until thoroughly cooked, flipping often.

3) Assemble and enjoy! For the best presentation do this... On a warmed tortilla, smash down some avocado, add a bit of slaw, 3-4 prepared shrimp, a drizzle of extra sauce, red onions and cotija cheese. Serve with extra lime wedges and a margarita.


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