Shrimp tacos with pear and cabbage slaw
Prep Time:
30 min
Cook Time:
5 min
Serving Size:
2 tacos (264 g)
Dinner
This taco recipe comes together quickly and is full of wonderful flavours. The shrimp filling is juicy, sweet and full of bright flavour from the fresh cilantro and mint, and the tangy crunch of the cabbage and pear slaw makes for the perfect topping.
Ingredients
Filling
- 3/4 cup (175 mL) of your favorite salsa, spicy or mild
- 1 tbsp (15 mL) honey
- 1 ½ lbs (750 g) shrimp, peeled and rinsed
- 2 tbsp (30 mL) finely chopped fresh mint
- 2 tbsp (30 mL) finely chopped fresh cilantro
Slaw
- ½ a small head green cabbage, very thinly sliced (about 2 cups)
- 2 firm ripe Pears, such as red Anjou, julienned or diced
- 1 tbsp (15 mL) fresh lime juice (from about 1 lime)
- ¼ tsp (1 mL) salt
- 12 hard taco shells or corn tortillas, warmed
Instructions
- Place the salsa and honey into a large sauce pan and begin to warm over medium heat. Add the salt. Once the sauce is simmering, stir to distribute the honey and add the shrimp. Cook the shrimp, stirring often, until just pink and firm, about 4 or 5 minutes. Turn off the heat, stir in the chopped herbs, and set aside the filling until ready to use.
- Combine the sliced cabbage and the julienned pears in a medium bowl. Squeeze the lime juice over the top and sprinkle with the salt. Gently toss the ingredients to combine.
- To serve, place a large spoonful of the shrimp into each warmed shell or tortilla and top with the cabbage and pear slaw. Serve with additional salsa, if desired.
Sponsored by:
| Amount | % Daily Value | ||
|---|---|---|---|
| Calories 300 | |||
| Fat 7 g | 9 % | ||
| Saturated 1.5 g + Trans fat 0.1 g | 8 % | ||
| Cholesterol 170 mg | |||
| Sodium 670 mg | 29 % | ||
| Carbohydrate 34 g | |||
| Fibre 6 g | 21 % | ||
| Sugars 12 g | |||
| Protein 24 g | |||
