Light and fresh shrimp tacos, topped with a zesty lime-spiked slaw. Sounds good, tastes even better — especially with a Corona™ Blackberry Lime Hard Seltzer.
Ingredients
- 1 teaspoon finely shredded lime peel
- 2 tablespoons lime juice
- 3 tablespoons mayonnaise
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper (cayenne)
- 3 cups shredded green cabbage
- 1/4 cup chopped fresh cilantro
- 1 1/4 lb. uncooked deveined peeled medium (41 to 50 ct) shrimp, tail shells removed
- 2 tablespoons Old El Paso™ original taco seasoning mix (from 1-oz package)
- 1 tablespoon vegetable oil
- 1 package (5.4 oz) Old El Paso™ Stand 'N Stuff™ Hint of Lime taco shells (10 shells), heated as directed on package
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Directions
- In medium bowl, mix lime peel, lime juice, mayonnaise, sugar, salt and red pepper. Add cabbage and cilantro; stir to coat. Set aside.
- In another medium bowl, mix shrimp and taco seasoning mix; stir to coat.
- In 12-inch nonstick 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 from heat.
- Divide shrimp filling among heated taco shells; top with slaw.
Shrimp Tacos with Creamy Lime Slaw
Light and fresh shrimp tacos, topped with a zesty lime-spiked slaw. Sounds good, tastes even better — especially with a Corona™ Blackberry Lime Hard Seltzer.
prep
5
min
cook
25
min
servings
10
Ingredients
- 1 teaspoon finely shredded lime peel
- 2 tablespoons lime juice
- 3 tablespoons mayonnaise
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/8 teaspoon ground red pepper (cayenne)
- 3 cups shredded green cabbage
- 1/4 cup chopped fresh cilantro
- 1 1/4 lb. uncooked deveined peeled medium (41 to 50 ct) shrimp, tail shells removed
- 2 tablespoons Old El Paso™ original taco seasoning mix (from 1-oz package)
- 1 tablespoon vegetable oil
- 1 package (5.4 oz) Old El Paso™ Stand 'N Stuff™ Hint of Lime taco shells (10 shells), heated as directed on package
Directions
- In medium bowl, mix lime peel, lime juice, mayonnaise, sugar, salt and red pepper. Add cabbage and cilantro; stir to coat. Set aside.
- In another medium bowl, mix shrimp and taco seasoning mix; stir to coat.
- In 12-inch nonstick 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 from heat.
- Divide shrimp filling among heated taco shells; top with slaw.