Grilled Shrimp Tacos with Sweet Broccoli Slaw
By Joseph Harris
JUMP TO RECIPE
Difficulty: Easy
Prep time: 25 minutes
Cook time: 6 minutes
Servings: 2-4
Ingredients
Shrimp
- 10-20 raw shrimp, peeled and deveined
- 2 tablespoons Olive oil or avocado oil
- 2 teaspoons Paula Deen House Seasoning
- 2 teaspoons adobo all-purpose seasoning with bitter orange
- ½ teaspoon cayenne pepper
Broccoli Slaw
- 1 bag broccoli slaw mix
- 1 cup mayonnaise
- 2 tablespoons apple cider vinegar
- 1 teaspoon celery seeds
- 1½ tablespoons sugar or honey
- Black pepper , to taste
Tacos
- 4 corn tortillas
- shredded Monterey Jack cheese, to taste
- sliced red onion, to taste
- fresh cilantro, for garnish
- Lime wedges , for serving
Directions
Shrimp
In a small bowl, combine the seasonings and sit to the side. In another bowl, mix shrimp, olive oil, or avocado oil, and desired amount of seasoning until the shrimp are evenly coated. Let marinate for about 15 minutes.
While the shrimp is marinading, make the broccoli slaw.
After marinating, preheat your grill or grill pan over medium-high heat.
Grill the shrimp for about 2-3 minutes on each side or until they are opaque and cooked through. Remove from the heat.
Broccoli Slaw
In a large mixing bowl, whisk together the mayonnaise, apple cider vinegar, celery seeds, pepper, and sugar or honey. Mix until smooth.
Add the broccoli slaw mix to the dressing and toss until well combined. Set aside to let the flavors meld.
Tacos
While the shrimp is grilling, warm the corn tortillas on a dry skillet or directly on the grill for about 30 seconds on each side until they are pliable.
Place a few grilled shrimp on each tortilla. Top with a generous scoop of sweet broccoli slaw, followed by shredded Monterey Jack cheese, sliced red onion, and fresh cilantro.
Serve the tacos with lime wedges on the side for squeezing over the top.