Description
Learn how to make delicious Tajín shrimp tacos with cabbage slaw! This easy recipe is perfect for a quick and flavorful meal. Click here for the full recipe.
Ingredients
- 2 cups shredded coleslaw mix (480 ml)
- 1 cup chopped fresh pineapple (240 ml)
- 2 tablespoons (30 ml) vegetable oil, divided
- 12 ounces large peeled and deveined raw shrimp (about 20 shrimp), patted dry (340 g)
- 4 1/2 teaspoons (23 ml) lower-sodium chile-lime seasoning (such as Tajín), divided
- 8 (6-inch) corn tortillas, warmed
- Lime wedges, for serving (optional)
Instructions
- Combine the shredded coleslaw and pineapple with 1 tablespoon of oil in a medium-sized bowl, ensuring they are well mixed. Leave it out at room temperature for now.
- In a separate bowl, coat the shrimp thoroughly with the chile-lime seasoning.
- Warm the remaining tablespoon of oil in a large cast-iron skillet over medium-high heat until it starts to shimmer. Place the shrimp in the skillet and let them cook without moving them until they are mostly done and golden on one side, about 2 to 3 minutes. Turn the shrimp over and continue cooking, stirring occasionally, until they are opaque and completely cooked, approximately 30 seconds to 1 minute.
- Distribute the shrimp evenly among 8 tortillas and add the coleslaw mixture on top of each. Serve with lime wedges on the side, if you like.
Notes
- For a spicier flavor, enhance the shrimp with cayenne pepper or red pepper flakes in addition to the chile-lime seasoning.
- For a sweeter slaw, consider adding honey or brown sugar to the coleslaw and pineapple mix.
- To create a full meal, pair the tacos with black beans or Mexican rice.
