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#AceFoodDesk says its ‘ Taco Time ‘ with ‘ Quick Meal ‘ of Shrimps With Coleslaw with Kindness & Love XX enjoy A&M

Summertime and easy dinners go hand in hand just like this 15-minute shrimp tacos recipe with slaw.

Seasoned shrimp, crunchy slaw, and a creamy shrimp taco sauce are wrapped in a warm fresh corn tortilla, add a squeeze of lime juice, and you are transported to a tropical location,” says Olena Osipov, owner and recipe developer, iFOODreal.com, of this simple dish that’s perfect for last-minute entertaining.

“Grill or pan-fry your shrimp then set up a taco bar with all your favorites including guacamole, pico de gallo, brown rice, or beans and have your guests top their taco how they like,” she suggests. 

15-Minute Shrimp Tacos with Slaw from iFOODreal.com

Makes 9 tacos

Prep Time: 10 minutes

Cook Time: 5 minutes

Ingredients: Shrimp Tacos:

1 lb raw shrimp peeled & deveined (tails on if preferred)

1 tbsp taco seasoning

1 tsp garlic powder

14 oz bag slaw or 3 cups shredded cabbage

½  small bunch cilantro finely chopped

Avocado oil for frying

Ground black pepper to taste

9 corn tortillas

Guacamole, optional

Shrimp Taco Sauce:

½  cup plain yogurt 2%+ fat

¼ cup mayo (avocado oil mayo is a nice option)

Juice of 1 lime 

½  tsp taco seasoning

¼ tsp salt

Pinch of cayenne

Ground black pepper to taste

15-Minute Shrimp Tacos with Slaw from iFOODreal.com (iFOODreal)

Directions:

1. In a medium bowl, add shrimp, 1 tbsp taco seasoning, garlic powder and pepper. Stir and set aside.

2. In a small bowl, add yogurt, mayo, lime juice, taco seasoning, cayenne and black pepper. Stir and set aside.

3. Preheat a large ceramic non-stick skillet on high heat and add shrimp. Cook until pink on the bottom, flip and cook until no longer gray. For more char, flip once and press on shrimp with spatula. Or you can grill shrimpon a silicone grill mat on high heat.

4. In a large bowl, add slaw, cilantro, salt, and almost all the sauce, reserving some for drizzling on tacos. Stir gently.

5. To assemble tacos, warm tortillas in a cast iron skillet on high heat for 10 seconds per side and pressing on with a spatula.

6. Fill each tortilla with 3-4 shrimp, some slaw and drizzle with sauce. Serve immediately, with guacamole if you’d like.  

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