Shrimp Tacos with Citris Slaw

Leslie Speed Dutton


This recipe was originally from Real Simple but after making it once, I tweaked the recipe to fit my family's tastes.

If the limes are tight, put in microwave for 10-20 seconds.

★★★★★ 1 vote
Serves 4
15 Min
20 Min


1/4 c
fresh orange juice
2 Tbsp
fresh lime juice
2 Tbsp
sour cream
1/4 small
purple cabbage, shredded
1 c
frozen corn, thawed
1 large
jalapeño peppers, seeds & veins removed then chopped
1 lb
medium shrimp, cleaned ams deveined.
1 Tbsp
olive oil
8 small
flour or corn tortillas
4 Tbsp
fresh cilantro, finely chopped
2 Tbsp
pineapple juice
salt and pepper


1In a large bowl, whisk the orange pineapple juice and lime juices, sour cream, ½ teaspoon salt, and ¼ teaspoon pepper.
2Add the cabbage, cilantro, corn, and jalapeño and toss to combine. Let sit, tossing occasionally, for 10 minutes.
3Meanwhile, heat the oil in a large skillet over medium-high heat.
4Season the shrimp with ½ teaspoon salt and ¼ teaspoon pepper. Cook until opaque throughout, 2 to 3 minutes
5Wrap the tortillas in damp paper towels and heat in microwave for 30 - 45 seconds. Serve the shrimp with the tortillas and the slaw.

About Shrimp Tacos with Citris Slaw

Course/Dish: Fish, Seafood, Tacos & Burritos
Main Ingredient: Seafood
Regional Style: Mexican
Other Tag: Quick & Easy
Hashtags: #Seafood, #tex-mex