Description
These shrimp tacos are bursting with juicy, flavorful shrimp paired with a refreshing pineapple cabbage slaw. They’re easy to prepare, making them a perfect choice for a quick and delicious weeknight dinner or a festive gathering. The combination of sweet pineapple, tangy lime, and savory shrimp in warm tortillas will delight all your taste buds.
Ingredients
Units
Scale
Pineapple Cabbage Coleslaw:
- 3 cups green cabbage, shredded
- 1 cup fresh or canned pineapple, chopped
- 1/2 cup red onion, finely chopped
- 2 tablespoons olive or avocado oil
- 1 tablespoon honey
- 1 tablespoon fresh lime or lemon juice
Shrimp Tacos:
- 1 tablespoon cooking oil
- 1 pound large shrimp, peeled and deveined
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground coriander
- 12 tortillas (4-inch or street-sized, flour or corn tortillas)
Optional Toppings:
- Sour cream or Mexican crema
- Salsa or pico de gallo
- Guacamole
- Fresh lime
- Fresh cilantro
Instructions
- Make the Pineapple Cabbage Coleslaw
In a medium-sized bowl, combine the shredded cabbage, chopped pineapple, and red onion. Drizzle with olive oil, honey, and fresh lime juice. Mix well until evenly combined. Chill the coleslaw in the refrigerator while you prepare the rest of the dish. - Prepare the Shrimp
Heat 1 tablespoon of cooking oil in a large skillet over medium heat. Meanwhile, season the shrimp with salt, black pepper, cumin, and coriander, ensuring each shrimp is well-coated. - Cook the Shrimp
Place the seasoned shrimp into the hot skillet in a single layer. Cook for 1-2 minutes on one side until pink and slightly opaque. Flip them and cook for another 1-2 minutes until fully cooked. Remove the skillet from the heat and set aside. - Warm the Tortillas
Wrap the tortillas in damp paper towels and microwave for about 1 minute until warm and pliable. Alternatively, wrap them in foil and warm them in the oven. - Assemble the Tacos
On each warm tortilla, layer a portion of the chilled cabbage-pineapple slaw followed by the cooked shrimp. Add optional toppings such as sour cream, salsa, guacamole, lime, or cilantro. - Serve and Enjoy
Serve immediately while everything is fresh and warm.
Notes
- Avoid overcooking the shrimp, as this can lead to a rubbery texture. They require only 1-2 minutes per side to cook.
- Hand-shred the cabbage with a knife for best results. Blending can result in overly fine pieces and excess water.
- Always warm the tortillas before filling. This ensures a soft, pliable texture and prevents splitting.
- Storage: Store the cooked shrimp in an airtight container in the fridge for up to 3 days. Store the pineapple slaw separately in the refrigerator for the same duration.
Nutrition
- Serving Size: 2 tacos
- Calories: 250
- Sugar: 8g
- Sodium: 470mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 115mg
