Recipe of the Week - Shrimp Tacos

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These healthy shrimp tacos are easy and delicious! Made with sautéed or air fried shrimp served on a warm tortilla with a quick slaw and spicy sauce.

INGREDIENTS

For the Shrimp

  • 24 jumbo peeled and deveined shrimp, about 16 oz

  • 2 cloves minced garlic

  • 1/2 teaspoon seasoning salt, like Tajin or Old Bay

  • 8 corn tortillas

For the Slaw

  • 2 cups green or red cabbage shredded, (buy it pre-shredded to save time)

  • 1/2 small red onion, thinly sliced

  • 1 small jalapeño, thinly sliced

  • 1 lime, juiced

  • 1/4 teaspoon salt

  • 2 tablespoon cilantro chopped, plus more for garnish

For the Shrimp Taco Sauce

  • 3 tablespoons mayonnaise

  • 3 tablespoon Greek yogurt or sour cream

  • 1 tablespoon lime juice

  • 1 tablespoon sriracha or Louisiana style hot pepper sauce

INSTRUCTIONS

  • Drizzle shrimp with oil to coat and season shrimp with garlic and seasoning salt.

  • For the shrimp taco sauce

    • Mix mayonnaise, sour cream, lime juice and hot sauce in a small bowl adding a few drops of water if needed to thin it out so you can drizzle; set aside or transfer to a squeeze bottle.

  • For the Slaw

    • To make the slaw combine the cabbage, onion, jalapeño, lime juice and cilantro in a large bowl ; cover and chill.

  • To Cook The Shrimp

    • Preheat the air fryer to 360F. Cook the shrimp 5 to 6 minutes shaking the basket halfway until cooked through in the center. To make it on the skillet, cook on medium-high, 2 to 3 minutes on each side.

    • Meanwhile char the tortillas on an open flame or skillet about 30 seconds and set aside.

    • To Serve: Place 1/4 cup slaw on each tortilla, top each with 3 shrimp, then drizzle with spicy mayo, and garnish with cilantro.

Nutrition Information

  • Serving Size: 2 Tacos

  • Calories: 288

  • Carbohydrates: 28.5 g

  • Protein: 20 g

  • Fat: 10.5 g

  • Saturated Fat: 2 g

  • Cholesterol: 149 mg

  • Sodium: 975.5 mg

  • Fiber: 4.5 g

  • Sugar: 3.5 g