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Cilantro Shrimp Tacos with Spicy Slaw

I am obsessed with tacos—hard shell, soft shell, chicken, veggie, whatever— but seafood, especially shrimp tacos , are my favorite. Still hankering for my all time favorite which I had in Austin two weeks ago—the Baja Shrimp at Torchy’s Tacos (hand-battered fried shrimp with slaw, jalapenos, queso fresco, and chipotle sauce—so darn good). Since there is not a Torchy’s in New York City (probably for the better…), I devised this super easy healthier spin on the Baja. Hope you enjoy it on #TacoTuesday, or any other day of the week you like!

Ingredients (makes 4 servings):

(4) Siete Foods tortillas (they are all delicious and #legitgood, but I’m a fan of the almond flour ones in particular)

1 avocado

For the cilantro shrimp:

1 lb deveined, shell-off wild caught shrimp

2 tbsp Kasandrinos olive oil (Use discount code SLICEOFPAI for 10% off)

5 garlic cloves (minced)

1 tsp chili powder

1 tsp sea salt

½ tsp cumin

Juice from 1 medium sized lime

6 tbsp cilantro

For the spicy slaw:

3 cups shredded cabbage

½ teaspoon paprika

1 tsp sea salt

6-7 pickled jalapeno slices (diced)

3 tbsp Primal Kitchen avocado oil-based mayo

  1. To prepare the cilantro shrimp:
    • Heat the olive oil on medium high heat for about a minute, then throw in garlic.
    • Add in shrimp, chili powder, sea salt, and cumin, and stir for a few minutes until shrimp is opaque.
    • Stir in lime juice and cilantro and sauté for another 2-3 minutes.
  1. To prepare the spicy slaw
    • Combine all ingredients in a large bowl, mixing until seasonings are evenly distributed.
  1. Top each tortilla with shrimp, slaw, and avocado and serve.