Shrimp Tacos with Spicy No-Mayo Slaw and Guacamole
Happy Taco Tuesday! Ben and I made these tacos for football Sunday when we had his brother over to watch the Patriot’s game (living with Ben = surrendering the TV every Sunday during football season). We had just come home from grocery shopping at Trader Joe’s, where we picked up groceries for the week and a few staples to have on hand. I shared more details on my stories Sunday, but we ended up spending 98 dollars on our entire grocery haul. If we planned correctly, this will last us most of our meals for the week, for less than 50 dollars per person. I’m great at shopping and meal planning for myself, but including another person (who is larger than I am and therefore eats more food) in this weekly task is totally new to me. I’m lucky that Ben is not a picky eater and enjoys healthy and vegetarian meals, but I want to make sure he feels satisfied and fulfilled by what we are cooking each week. I see this as a new challenge to tackle together!
When planning meals for those with varied dietary restrictions and tastes, I find that “build your own” meals are a really good option. Preparing a bunch of different, simple sides is a great way to allow your guests to add ingredients to their meals based off of their preferences. Tacos are a great example, because you can prepare multiple add-ins, such as beans, different protein options, a few veggie options, guacamole, avocado, cheese, salsas and sour cream. Another easily customizable meal is build your own pizzas (provide regular/whole wheat/gluten free crust and a few options for sauces, cheeses, veggie and meat toppings). Your guests have more control over what they would like to eat, and the hands on process of customizing your meal can be really fun!
These tacos took 30 minutes or less to prepare. We made the shrimp, guacamole and slaw from scratch and, included pre-made pico de gallo and canned beans to make for a speedier meal. We enjoyed this meal as tacos for lunch during the game, then had leftovers in the form of taco salads for dinner. Because you can never have too many tacos!
- ½ cup plain Greek yogurt or skyr (I used Siggi’s dairy)
- ½ - 2 tsp hot sauce (use more if you like spicy food)
- 1 tsp taco seasoning
- ½ tsp garlic salt
- Juice of ½ lime
- 3 cups cabbage, thinly sliced (we used Trader Joe’s bagged cabbage, which has a mix of red and green cabbage and carrots)
- ½ tbsp jalapeño, minced
- 2 ripe avocados, halved and pits removed
- 1 clove garlic, minced
- 2 tbsp cilantro, chopped
- ¼ cup red onion, diced
- Juice of 1 lime
- Salt to taste
- 1 plum tomato, seeds removed and diced
- 1 tbsp olive oil
- 2 cloves garlic, minced
- ½ cup red onion, diced
- 1 bag peeled and deveined frozen shrimp
- 1 tsp Primal Palate Adobo seasoning
- 1 tsp garlic salt
Pre-made pico de gallo, canned beans and corn tortillas for serving
- Prepare the slaw: In a small bowl, combine yogurt, hot sauce, taco seasoning, garlic salt and lime juice. Stir well to combine. Place cabbage and jalapeño in a mixing bowl, then toss with yogurt sauce. Set aside.
- Prepare the guacamole: Place 3 avocado halves in a mixing bowl with garlic, cilantro onion, lime juice and salt. Mash well with a fork. Add in diced tomatoes plus the remaining avocado half, cubed. Stir to combine.
- Prepare the shrimp: heat olive oil in frying pan on medium heat. Add garlic and onion and sauté for 2 minutes. Add shrimp, Adobo seasoning and garlic salt. Stir occasionally until shrimp is fully cooked, about 5 minutes.
- Heat tortillas in a frying pan or oven (optional). Set all your prepared ingredients on the counter, and have your guests build their own tacos!
I hope you guys give this easy taco recipe a try! Tag @daisybeet on Instagram so I can see your creations 🙂