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Prawn

Tajín Shrimp Tacos with Cabbage Slaw

Tajín, a Mexican chile-lime seasoning, adds a spicy and acidic punch to sweet and mild shrimp. Opt for a low-sodium chile-lime seasoning, or improvise by combining chili powder, a little lime zest and a healthy squeeze of lime juice. Look for pineapple that’s already been peeled and cored for speedier prep.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 2 cups shredded tricolor coleslaw mix
  • 1 cup chopped fresh pineapple
  • 2 tablespoons extra-virgin olive oil, divided
  • 12 ounces large peeled and deveined raw shrimp (about 20 large shrimp), patted dry
  • 1 1/2 teaspoons lower-sodium chile-lime seasoning (such as tajín)
  • 8 (6-inch) corn tortillas, warmed
  • 1 lime wedges, for serving (optional)

Directions

  1. Toss coleslaw mix, pineapple and 1 tablespoon oil together in a medium bowl until evenly coated. Set aside at room temperature.
  2. In another medium bowl, toss shrimp with chile-lime seasoning until evenly coated.
  3. Heat the remaining 1 tablespoon oil in a large cast-iron skillet over medium-high heat until shimmering. Add the shrimp; cook, undisturbed, until mostly cooked through and golden brown on the bottoms, 2 to 3 minutes. Flip the shrimp; cook, stirring often, until opaque and fully cooked through, 30 seconds to 1 minute.
  4. Divide the shrimp among 8 tortillas; top each with coleslaw mixture. Serve with lime wedges, if desired.