Hello and happy Taco Tuesday! These Shrimp Tacos are super fast and delicious x 2 with this spicy Remoulade slaw. Of course, you don’t need to make the slaw — but the tacos really wont be the same. So grab some guac, grab your favorite salsa and let’s get started!

Ingredients:

For the Tacos:

• Your favorite tortillas
• 1 Lb med-large shrimp; raw, peeled & divined
• 1 teaspoon salt
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1/2 teaspoon coriander
• Juice of half a lime

For the slaw:

• 1 Bag shredded lettuce/other veggie for coleslaw (we used shredded broccoli slaw from whole foods)
• 1/2 Cup Yogurt
• 2 teaspoons Apple Cider Vinegar
• 2 Dashes Worcestershire sauce
• Juice from half a Lime
• 1 teaspoon garlic, chopped
• 2 Tablespoons Red Onion, Chopped
• 2 Tablespoons Cilantro, Chopped
•  2 teaspoons sugar
• 1 teaspoon salt
• 2 teaspoons hot sauce

So to begin, start with the slaw so that the flavors can meld together as you get the rest of the dish together. In a bowl, combine all ingredients except the shredded lettuce or other shredded veggies.

 

Mix to combine and then toss the shredded lettuce or other shredded veggies with the yogurt sauce.

How easy was that?! Set aside so the flavors can meld.

Next, in a bowl, combine the shrimp with the seasonings and lime juice. Toss to combine.

Heat a skillet over med-high heat and add the shrimp. Cook for about 4 minutes or until the shrimp tails curl in and the shrimp are opaque in color.

Now, you can just slap these on some tortillas and call it good, but if you want to bring your tortillas to the party {and you have a gas range} just toss your tortillas on a burner over low heat and using tongs, toast them over the open flame. You can also heat your tortilla in a dry pan to crisp them up.

I used two different types of tortillas, flour and corn — this is mostly because my husband and I like different types of tortillas, so you can use whatever you would like!

Now add your toppings to the warm tortillas and eat!

Enjoy!