The Easiest Shrimp Tacos with Sesame Slaw
These easy Shrimp Tacos are packed with flavor and served with a quick sesame slaw that make a perfect meal any night of the week.
Servings 4
Ingredients
- 1 pound Frozen Shrimp, raw, peeled, deveined
For the Slaw
- 12-14 oz Bag of Shredded Cabbage and Carrots (if you can't find a preshredded bag, you can just buy shredded cabbage and shredded carrots and combine)
- 3 Scallions, sliced (both green and white parts)
- 2 tbsp Liquid aminos (or soy sauce)
- 1 tbsp lime juice
- 1 tbsp sesame oil
- 1 tbsp rice wine vinegar
- 1/2 tbsp Mike's Hot Honey
- Pinch Salt (to taste)
For the Shrimp
- 1 tbsp Olive Oil
- 1 tsp Garlic Powder
- 1/4 tsp Salt
- 1/4 tsp Pepper
The Toppings
- 1/2 tbsp Sriracha (or hot sauce of your choice)
- 1/4 cup Plain Greek Yogurt
- 2 tbsp Cilantro, chopped
- 1 tsp Sesame Seeds
- 1 Avocado, diced
- 4-6 Small Tortillas (flour or corn both work well)
Instructions
- Thaw the shrimp either under running or water or overnight in the fridge
- In a medium bowl, combine the shredded cabbage and carrots with the diced scallions.
- In a small bowl or cup, combine whisk together the liquid aminos (or soy sauce), lime juice, sesame oil, rice wine vinegar, and hot honey. Taste and add a pinch of salt if needed. Set aside for now
- In a large skillet over medium high heat, add 1 tbsp of olive oil. Once warm, add the shrimp, salt, pepper and garlic powder. Stir to mix and then cook for about 4 minutes on each side, until shrimp is fully cooked and no longer translucent in color.
- In a small bowl, quickly combine the sriracha and greek yogurt .Place some sesame slaw on each tortilla, top with shrimp and then garnish with cilantro, sesame seeds and avocado. Lightly drizzle with a bit of the sriracha greek yogurt sauce.