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Tajin Shrimp Tacos
Nawaal Ahmed

Tajin Shrimp Tacos with Fresh Cabbage Slaw

Easy Tajin Shrimp Tacos with Crunchy Cabbage Slaw
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: dinner
Cuisine: Mexican
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 340 g large shrimp peeled and deveined
  • 2 cups 160 g shredded cabbage mix
  • 1 cup 150 g fresh pineapple, chopped
  • 2 tbsp 30 ml olive oil, divided
  • 1½ tbsp 9 g chile-lime seasoning
  • 8 small corn tortillas
  • 2 tbsp 30 ml fresh lime juice
  • ½ tsp 3 g salt

Method
 

  1. Toss the shredded cabbage with lime juice, a drizzle of olive oil, and a pinch of salt until lightly coated and slightly softened
  2. Stir in the chopped pineapple and let the slaw sit so the flavors meld and become slightly juicy
  3. Pat the shrimp dry with paper towels to help them sear properly
  4. Coat the shrimp with half of the olive oil and sprinkle evenly with chile-lime seasoning
  5. Heat a skillet over medium-high heat until hot, then add the shrimp in a single layer
  6. Cook for 2–3 minutes per side until the shrimp turn pink, opaque, and slightly caramelized at the edges
  7. Warm the tortillas in a dry pan or directly over a flame until soft and lightly charred
  8. Fill each tortilla with a generous scoop of cabbage slaw
  9. Top with the hot shrimp and finish with an extra squeeze of lime for brightness

Notes

Protein: 22 g

Carbohydrates: 40 g

Fat: 18 g

Fiber: 5 g

Sugar: 8 g

Sodium: 620 mg