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Shrimp Tacos with Homemade Slaw


Shrimp tacos with homemade slaw, fresh avocado & lime? A fresh, colorful, and delicious summer dinner, yes please! The pop of purple & orange in the slaw and the green of the sliced avocados make this meal almost too pretty to eat…but that doesn’t stop us from digging in!

1 pound medium shrimp (thawed & peeled)
1 tablespoon olive oil
Flour tortillas
Toppings: avocado, cabbage, sour cream, salsa, iceberg lettuce, tomatoes, cilantro, etc.

1 medium Cabbage, outer leaves removed
3 medium Carrots, peeled and shredded
1/2 cup fresh Parsley leaves, coarsely chopped
1 cup (170 grams) Mayonnaise
2 tablespoons Apple Cider Vinegar
2 tablespoons Mustard
1/4 teaspoon Salt
1/4 teaspoon fresh ground Black Pepper
1 to 2 teaspoons sugar or honey to add for a sweeter coleslaw

1. Prep the shrimp. If frozen, run them under cool water until thawed.
2. Prep your toppings.
3. Assemble your slaw by mixing the mayonnaise, vinegar, mustard, salt, and pepper together in a bowl and then pouring over a bowl of the fresh produce ingredients.
4. Put shrimp in a skillet along with olive oil and spice. Cook over medium-high heat until the shrimp are no longer pink, flipping/stirring them occasionally (about 5-6 minutes).
5. Assemble tacos as desired and serve!

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