Shrimp Taco Recipe
Shrimp Sautéed With Coconut Milk, Coleslaw, Pickled Onion, Avocado, Lime, Cilantro.
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Ingredients
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Shrimp
Coleslaw
Pickled Onion
Toppings
Method
Shrimp Preparation
- 1
Sauté Shrimp
In a large skillet, heat olive oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant. Add the shrimp, salt, and black pepper, cooking until the shrimp are pink and opaque, about 3-4 minutes.
- 2
Add Coconut Milk
Pour in the coconut milk and lime juice, stirring to combine. Reduce heat to medium and let it simmer for another 2-3 minutes until the sauce thickens slightly. Remove from heat and set aside.
Coleslaw Preparation
- 3
Mix Coleslaw Ingredients
In a large bowl, combine the shredded cabbage, grated carrot, mayonnaise, apple cider vinegar, salt, and black pepper. Toss well to combine and set aside to let the flavors meld.
Pickled Onion Preparation
- 4
Prepare Pickled Onions
In a small saucepan, combine the apple cider vinegar, water, sugar, and salt. Bring to a boil, then remove from heat and pour over the sliced red onion in a bowl. Let sit for at least 30 minutes to pickle.
Assembly
- 5
Assemble Tacos
Warm the corn tortillas in a skillet or microwave. To assemble, place a portion of the sautéed shrimp on each tortilla. Top with coleslaw, pickled onions, sliced avocado, and fresh cilantro. Serve with lime wedges on the side.