Speedy Shrimp Tacos
Make our Mexican Coleslaw (find the link below in the recipe notes) for the taco filling to go along with the shrimp.
  • 1Tbsp canola oil
  • 1.5lb shrimppeeled and deveined, tails removed
  • ½tsp cumin
  • ¼tsp coriander
  • 16-oz can enchilada sauce
  • 8 Corn or whole wheat tortillas
  1. Heat oil in a large skillet over medium heat.
  2. Toss shrimp with cumin and coriander. Add the shrimp to the pan and cook until opaque, about 2 to 3 minutes. Reduce heat to low and pour in the enchilada sauce, stirring to combine. Cook for another minute or two, until heated through and then remove from heat.
  3. Serve the shrimp with warm tortillas, Mexican coleslaw, salsa, avocado slices, and lime wedges.
Recipe Notes

Recipe for our Mexican Coleslaw 

Nutrition Facts
Speedy Shrimp Tacos
Amount Per Serving
Calories 256 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 199mg 66%
Sodium 507mg 21%
Total Carbohydrates 25g 8%
Dietary Fiber 4g 16%
Sugars 3g
Protein 29g 58%
Vitamin A 6%
Vitamin C 1%
Calcium 11%
Iron 8%
* Percent Daily Values are based on a 2000 calorie diet.