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Ingredients

Cabbage Slaw

2 cups of shredded red or green cabbage

2 green onions (sliced thinly)

½ cup of roughly chopped cilantro

2 tsp lime juice

1 tsp honey (optional)

3 tbsp avocado or olive oil

½ tsp sea salt

½ tsp black pepper

½ tsp cumin

Shrimp

1 pound shrimp (peeled and deveined with tails removed)

1 tbsp olive oil

2 tbsp tequila

½ tsp sea salt

1 lime (cut into 8 wedges)

Build the Tacos

8 4-inch corn or flour tortillas

¼ cup garlic mayonnaise

1 cup of Pico de Gallo style salsa

From The Author

Add these shrimp tacos to the weekly dinner schedule. After all, who doesn’t love tacos? There are so many ways to create a taco and they are extremely easy, quick and cost-effective to prepare.

To save time, purchase shrimp that is already peeled and deveined. Shrimp is a high protein, low-calorie food that is rich in iodine, which is good for the hormones that control our metabolism. Cooking the shrimp with a little bit of garlic adds a boost of nutty flavor.

Piling a flavorful cabbage slaw onto the tortillas lends a healthy serving of flavorful cruciferous vegetables, which have been shown to contain cancer-fighting properties. The addition of the cilantro not only tastes good but can help cleanse the body of toxic metals as well. It’s an incredible source of antioxidants and is loaded with vitamins and minerals.

Don’t forget the Pico de Gallo, as this raw tomato and onion salsa balances the creaminess of the garlic mayonnaise as well as adds another layer of flavor.

Preparation for the Cabbage Slaw

  1. In a bowl, combine all of the ingredients and set aside.

Preparation for the Shrimp

  1. Heat a large sauté pan over medium-high heat and add the olive oil. Heat for about 30-45 seconds or until the oil is shimmering.
  2. Add shrimp to the olive oil and cook the shrimp until just cooked through. This will take about 2 minutes.
  3. Add the garlic and the sea salt and cook for another 30 seconds.
  4. “Stop” the cooking process by deglazing with tequila. You may also substitute white wine.

To assemble the Tacos

  1. Remove the tortillas from the oven. Divide them onto 4 plates and then divide the cabbage slaw evenly onto each.
  2. Top each tortilla with two pieces of the shrimp.
  3. Top each of the tortillas with the garlic mayonnaise and the Pico de Gallo salsa.
  4. Squeeze the remaining four lime wedges over the tacos.
Nutrition Facts

Serving Size 2 Tacos

Serving Per Container 4

Amount Per Serving
Calories 299 Calories from Fat
% Daily Value*
Total Fat 17g
Saturated Fat 2g
Trans Fat 0g
Cholesterol 170mg
Sodium 1369mg
Total Carbohydrate 25g
Dietary Fiber 7g
Sugars 6g
Protein 19g
Vitamin A 16% Vitamin C 61%
Calcium 32% Iron 7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

About the Author(s)

Leslie Myers is a culinary professional with over thirty years of experience including healthy eating and cooking specialist, culinary instructor, restaurant owner and operator, caterer, operations manager, pastry chef, raw foods chef and culinary instructor. She is the owner of Foodsense, Now, a Solana Beach-based company which focuses on healthy eating for athletes. She is also the Professional Chef for Home Care Assistance, where she creates delicious recipes that promote brain health and healthy longevity and are appropriate for the changing dietary needs of seniors.

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