Shrimp Tacos With Honey-Cilantro Slaw
I never met a taco I didn’t like, but some of them aren’t what I’d call healthy. These shrimp tacos skip the dairy and the gluten, but not the flavor or satisfaction. In terms of protein, shrimp is a great choice because it’s lean, doesn’t have a lot of calories, and is on the list of fish with the lowest amounts of mercury. I used Tiger Prawns in this recipe, but you can look at the Monterey Bay Aquarium’s Seafood Watch list of recommendations for the best sustainable and healthy choices for shrimp.
Slaw is crucial to the flavor and nutrition of these tacos. Cabbage is an extremely overlooked vegetable, loaded with vitamins, minerals, antioxidants and fiber…it’s a total superfood. Mixed with lime, raw organic honey, red onion and cilantro (another powerhouse), this cabbage turns into a slaw with the perfect texture and offsetting flavor to the spicy shrimp.
I love to do tacos as a taco bar. I diced some avocados and warmed up a can of low-sodium black beans and left it up to each person to design their perfect taco. Muy delicioso!
SHRIMP TACOS with HONEY CILANTRO SLAW RECIPE
(gluten free + dairy free)
Prep time: 15 minutes
Total time: 30 minutes
INGREDIENTS: use organic whenever possible
FOR THE SHRIMP:
- 1 pound medium shrimp, peeled and deveined
- 1 tablespoon cold-pressed olive oil
- 1 teaspoon chipotle or chili powder
- 1 teaspoon sea salt
FOR THE SLAW:
- 1 medium head cabbage, shredded (any variety/color will work)
- ¼ red onion, thinly sliced
- 3 tablespoons fresh cilantro, finely chopped
- 1 tablespoon raw organic honey
- ½ lime, juiced
- dash salt
- dash pepper
- 1 15 ounce can of low-sodium black beans, rinsed
- 1-2 firm avocados, diced
- 8 corn tortillas, preferably organic
- Lime wedges
Start with the slaw because it’ll take at least 30 minutes to combine with the dressing and get the texture just right for the tacos. Add the shredded cabbage, sliced onion, and chopped cilantro into a bowl. Mix the honey, lime juice, and salt in a separate bowl, then drizzle over the cabbage mix. Add salt and pepper to taste and mix well. Cover the bowl and put in the fridge for at least 30 minutes.
Next, warm the beans in a small saucepan over medium-low heat.
Dice the avocados and set aside in a serving dish.
Now the shrimp. Combine the chipotle, salt and olive oil in a shallow dish. Add the shrimp and toss to coat. Warm a large skillet to medium heat. Add the shrimp and cook 1-2 minutes on each side. Remove from heat to a serving dish. (You can also grill the shrimp on the barbie!)
Last, warm the tortillas in a skillet or on a grill or grill pan for 20 seconds per side until they are nice and pliable.
Serving taco bar style. Set out the tortillas, then the shrimp, then diced avocado, lime wedges, black beans, and slaw. Let everyone design their own tacos. Perfect for a family dinner on a weeknight or for a casual dinner party with friends.