Shrimp Tacos with Creamy Lime Slaw

Watch out fish tacos, there’s a new seafood filling in town! Shrimp, sautéed in just a few minutes, is the perfect light and fresh taco filling—especially when it’s topped with a quick and easy fresh lime-spiked slaw.
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25 Minutes Prep
25 Minutes Total
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10 Servings


Ingredient List
  • Small check mark in a circle icon 4 tablespoons lime juice
  • Small check mark in a circle icon 3 tablespoons mayonnaise
  • Small check mark in a circle icon 1 teaspoon finely shredded lime peel
  • Small check mark in a circle icon 1 teaspoon sugar
  • Small check mark in a circle icon 1/4 teaspoon salt
  • Small check mark in a circle icon 1/8 teaspoon ground red pepper (cayenne)
  • Small check mark in a circle icon 1 1/2 cups shredded red cabbage
  • Small check mark in a circle icon 1 1/2 cups shredded green cabbage
  • Small check mark in a circle icon 1/4 cup chopped fresh cilantro leaves
  • Small check mark in a circle icon 1 1/4 lb uncooked deveined peeled medium shrimp, tail shells removed
  • Small check mark in a circle icon 2 tablespoons Old El Paso™ original taco seasoning mix (from 1-oz package)
  • Small check mark in a circle icon 1 tablespoon vegetable oil
  • Small check mark in a circle icon 1 box (10 count) Old El Paso™ Stand 'N Stuff™ Hint of Lime flavored taco shells, heated as directed on box
Preparation
  1. In medium bowl, mix 2 tablespoons of the lime juice, the mayonnaise, lime peel, sugar, salt and red pepper. Add cabbages and cilantro; stir to coat. Set aside.
  2. In medium bowl, mix shrimp, taco seasoning mix and remaining 2 tablespoons lime juice; stir to coat.
  3. In 12-inch skillet, heat oil over medium-high heat until hot. Add shrimp mixture; cook and stir 2 to 4 minutes or until shrimp turn pink. Remove shrimp from skillet, reserving juices, and place on cutting board; coarsely chop.
  4. Reduce heat to medium-low; cook reserved juices in skillet 1 to 2 minutes, stirring occasionally, until thickened. Return shrimp to skillet; stir to coat. Remove from heat.
  5. Divide shrimp filling among warm taco shells; top with slaw.
Expert Tips
  • A shrimp's size is measured by the number of individual shrimp it takes to make up a pound. Medium-size shrimp are usually labeled 36/41, meaning there are between 36 and 41 of this size shrimp in a pound.
  • Adding both red and green cabbage to the slaw gives it a lovely appearance, but if you only have one type of cabbage on hand, it’s ok to use just one color.
  • If you want to add some extra zip to these tacos, try a drizzle of Sriracha or your favorite hot sauce on top of the coleslaw.
Nutrition
1 Serving: Calories 170 (Calories from Fat 80); Total Fat 9g (Saturated Fat 2.5g, Trans Fat 0g); Cholesterol 80mg; Sodium 320mg; Potassium 160mg; Total Carbohydrate 12g (Dietary Fiber 1g); Protein 11g % Daily Value: Vitamin A 4%; Vitamin C 10%; Calcium 6%; Iron 4% Exchanges: 1/2 Starch, 1/2 Vegetable, 1 Very Lean Meat, 1 1/2 Fat Carbohydrate Choices: 1