QUICK SHRIMP TACOS
Quick Shrimp Tacos for your weekend?!
Or your next Taco Tuesday!
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These babies are super fast, super flavorful and actually on the healthier side!
Plump shrimp is spiced with garlic salt, cayenne pepper, cumin and coriander. It’s then sautéed in a grill pan to give a little char and boost the flavors.
A simple slaw is made using coleslaw mix, this saves buying cabbage AND carrots with the all in one already chopped. It’s then tossed with a little light mayo, chipotle adobo sauce, lime juice, apple cider vinegar and cilantro.
The base is made from Instant Pot White Rice lightly tossed with fresh lime juice and fresh chopped cilantro.
All three toppings are piled high on charred corn tortillas to make the absolute perfect taco.
And then even more fresh lime juice, cilantro and hot sauce are added to top it all off!
We love a good garnish!
These Quick Shrimp Tacos have minimal ingredients for maximum flavor while keeping you feeling good as you eat them!
QUICK SHRIMP TACOS
Notes
IF YOU DON’T HAVE A GAS RANGE FOR THE TORTILLAS, USE A FLAT PAN WITH A LITTLE SPRAY AND COOK TO CHAR ON EACH SIDE
Ingredients
- CREAMY ADOBO SLAW:
- 2 CUPS COLESLAW MIX
- 2 TABLESPOONS CILANTRO, CHOPPED
- 1 TABLESPOON APPLE CIDER VINEGAR
- 3 TABLESPOONS MAYONNAISE, LIGHT
- 1 TEASPOON CHIPOTLE ADOBO SAUCE
- 1/2 TEASPOONS LIME JUICE
- DASH OF SUGAR
- S&P
- CILANTRO LIME RICE:
- 1 CUP INSTANT POT WHITE RICE
- 1/2 TABLESPOON LIME JUICE
- 1 TABLESPOON CILANTRO, CHOPPED
- SPICED SHRIMP:
- 1 LB SHRIMP, PEELED & DEVEIND
- 1/4 TEASPOON GARLIC SALT
- 2 TEASPOONS CHILI POWDER
- 1/2 TEASPOON CORIANDER
- 1/2 TEASPOON CUMIN
- TACOS:
- 2 TABLESPOONS OLIVE OIL
- CORN TORTILLAS (6 INCH)
- HOT SAUCE
- LIME WEDGES FOR GARNISH
- CILANTRO FOR GARNISH
Instructions
- CREAMY ADOBO SLAW:
- COMBINE ALL INGREDIENTS IN A BOWL, SET ASIDE
- CILANTRO LIME RICE:
- COVER COOKED WHITE RICE WITH LIME JUICE AND CILANTRO
- MIX GENTLY, SET ASIDE
- SPICED SHRIMP:
- REMOVE TAILS FROM SHRIMP
- SEASON SHRIMP WITH SPICES
- HEAT OLIVE OIL IN A GRILL PAN
- TOSS IN SHRIMP AND COOK 1-2 MINUTES ON EACH SIDE UNTIL SLIGHTLY CHARRED AND PINK
- TACOS:
- WHILE SHRIMP IS COOKING, PLACE TORTILLA OVER HIGH HEAT FLAME
- LET CHAR ON EACH SIDE ABOUT 1 MINUTE BUT WATCH THAT THE TORTILLAS DON’T BURN
- FLIP WITH METAL TONGS
- LAYER CILANTRO LIME RICE, COLESLAW, AND SHRIMP IN EACH TACO
- GARNISH WITH FRESH SQUEEZED LIME JUICE, CILANTRO, AND HOT SAUCE
SHOP THIS POST:
Much love,
Kristin
Made these tonight. Super quick and loved the change up from your traditional taco toppings to cilantro lime rice and the adobo coleslaw!
Amber Uzzell
Hi Kristin,
We’re so glad you enjoyed these tacos, they are a favorite of ours!
Thanks,
Amber
MEXICAN LASAGNA
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