Shrimp Tacos

These simple shrimp tacos have become our go-to at least one night a week.  With just a few ingredients they can be on the table and ready to eat in under 45 minutes. If shrimp tacos are not your thing, maybe Air Fryer Fish Tacos are. Seriously though, if neither of those work, have a look at an Easy Taco Salad.

The Chile Lime Seasoning from Traders Joe’s has become a favorite in our house. Really there are numerous other seasonings that you can add to your shrimp is you so desire. Chili seasoning, taco seasoning, chili powder, or even Tajin seasoning would work. You can even add a few slices of jalapenos to the slaw to make it a little spicier. If you don’t have the fresh lemons, lemon juice works weel too. We done it both ways.

Shrimp Tacos

These are too simple not to try, if you crave shrimp tacos from any local restaurant. They can be a little on the pricy side with the price of shrimp, but the 25–30-dollar dinner was a good investment for us. Plus, we have leftovers.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Ingredients

  

• 2 lbs Fresh or Frozen Shrimp thawed works best.
• 3 Lemons
• ¼ cup Olive Oil
• 3-4 tbsp Chili Lime Seasoning.
• Flour Tortillas

Slaw

• 16 oz. Bag Cole Slaw
• 1-2 tbsp Apple Cider Vinegar or just a splash to taste.
• ⅓ Cup Mayonnaise we use Duke's.
• ⅓ Cup Sour Cream
• 2 tbsp Whole Grain Dijon Mustard
• 2 tbsp Sugar or Artificial Sweetener.
• Salt and Pepper to taste.

Instructions

 

• Preheat the oven to 350 degrees.
• On a foil-lined baking sheet place all of the frozen or fresh shrimp.
• Drizzle the shrimp with olive oil, and then the seasoning of your choice.
• Next, move the shrimp around so that all of them are coated.
• Slice 2 of the lemons and lay them out across the sheet pan with the shrimp.
• Next cut the 3rd lemon in half, and squeeze both halves over the top of the shrimp. You can also use a handheld squeezer, if you prefer not to get the seeds in the shrimp.
• Place them into the oven at 350 degrees for about 15 minutes. 

Ingredients for Cole Slaw

16 oz. Bag Cole Slaw.

1-2 tbsp Apple Cider Vinegar or just a splash to taste.

⅓ Cup Mayonnaise we use Duke’s.

⅓ Cup Sour Cream.

2 tbsp Whole Grain Dijon Mustard.

2 tbsp Sugar or Artificial Sweetener.

Salt and Pepper to taste.

Mix all ingredients in a large bowl, cover, and set in the fridge to chill for a few hours. The long it sets, the soupier it becomes. If you want crispier slaw don’t leave it in the fridge as long. We leave ours to sit close to two hours.

We experimented several times with the coleslaw, and finally came up with something different that paired well with the shrimp. The coleslaw tastes best if it is chilled for several hours before serving. This gives it a chance to thicken up and makes it a little creamier that a normal coleslaw.