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Romaine Shrimp Tacos and Creamy Slaw

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4

Ingredients

  • 1½ pound medium shrimp peeled and deveined
  • 8 romaine hearts
  • 1 tablespoon canola oil
  • 1/4 teaspoon old bay
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • 1/4 red onion diced for garnish

For Coleslaw and Taco Sauce

  • 1½ cup sour cream
  • 2 tablespoons canola oil
  • 1 clove garlic minced
  • 1/2 small jalapeno seeded
  • 3/4 cup fresh cilantro leaves
  • 1/4 teaspoon sea salt and pepper to taste
  • Zest and juice of 1 large lime
  • 3 cups shredded coleslaw mix

Instructions

  1. Rinse and pat dry the shrimp dry.
  2. Drizzle with 1/2 tablespoon canola oil and sprinkle with the chili powder, old bay, cumin, and salt.
  3. Toss shrimp to coat and set aside
  4. Blend the sour cream, canola oil, garlic, jalapeno, cilantro, salt, lime zest, and lime juice.
  5. Place the cabbage in a mixing bowl and toss with about 1/2 of the sauce.
  6. Save some of the sauce for serving.
  7. Heat 1/2 tablespoon of canola oil in a large nonstick skillet over medium high
  8. Add the shrimp and sauté for 2 minutes per side.
  9. Remove shrimp from pan and transfer to a plate.
  10. To serve, fill the Romaine hearts with 4-5 shrimp
  11. Then top with the coleslaw, extra sauce, a drizzle of lime juice, diced red onions, avocado slices, cilantro and lime wedges.
  12. Serve immediately

Recipe Notes

***once the shrimp is cleaned and deveined, dice into 3 pieces to ensure that the taco doesn't get too heavy or messy***