- 4 tablespoons lime juice
- 3 tablespoons mayonnaise
- 1 teaspoon finely shredded lime peel
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper (cayenne)
- 1 1/2 cups shredded red cabbage
- 1 1/2 cups shredded green cabbage
- 1/4 cup chopped fresh cilantro leaves
- 1 1/4 lb uncooked deveined peeled medium shrimp, tail shells removed
- 2 tablespoons Old El Paso™ original taco seasoning mix (from 1-oz package)
- 1 tablespoon vegetable oil
- 1 box (10 count) Old El Paso™ Stand 'N Stuff™ Hint of Lime flavored taco shells, heated as directed on box
Step 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.
Step 2 In medium bowl, mix shrimp, taco seasoning mix and remaining 2 tablespoons lime juice; stir to coat.
Step 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.
Step 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.
Step 5 Divide shrimp filling among warm taco shells; top with slaw.
Nutrition1 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
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.