Shrimp Tacos with Creamy Coleslaw
Shrimp tacos with homeade seasoning, buttery salsa, and creamy coleslaw. This is the ultimate taco recipe and it's easy to make.
Ingredients
For the tacos:
- 1-1.5 pounds shrimp peeled & cleaned
- ½ teaspoon each smoked paprika ancho chile powder, & cumin
- 1/4 teaspoon ground coriander
- ½ cup bone broth or stock
- 1 cup of your favorite salsa
- 1 tablespoon butter
- Avocado oil
- Kosher salt & pepper
- Tortillas
For the slaw:
- 12 ounce bag of slaw mix
- 2 leaves of lacinato/black kale finely chopped
- 2-3 tablespoons raisins
- 2-3 tablespoons pepitas
- ½ cup avocado oil mayonnaise
- Juice of half a lime
- ½ teaspoon tamari soy sauce
- ½ teaspoon stone ground or Dijon mustard
- ¼ teaspoon prepared horseradish optional
- Kosher salt & pepper
Instructions
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Start by adding the shrimp to a large bowl and drizzle over 1 teaspoon of oil along with the paprika, cumin, chile powder, and coriander. Mix well and let marinate at room temperature for 10-20 minutes. Remember to add salt right before the shrimp go in the pan, adding now will draw out too much water.
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Meanwhile, make the slaw by adding the slaw mix to a large bowl along with the finely chopped kale, raisins, pepitas, ¼ teaspoon salt, and a couple cracks of pepper. In a separate bowl, make the slaw dressing by adding the mayonnaise , lime juice, tamari, mustard, horseradish, ¼ teaspoon salt, and a couple cracks of pepper. Mix well and check for seasoning, you may need a bit more lime because you want the flavor to be on the acidic side. Don’t mix the slaw with the dressing until ready to serve.
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Cook the shrimp by pre-heating a pan, ideally cast iron but non-stick works too, over medium-high heat with 2 tablespoons of oil. Add just under 1 teaspoon of salt to the shrimp and mix well. Once the pan is really hot, add the shrimp, making sure not to overcrowd the pan, so you may need to work in two batches. Let the shrimp cook for 2-3 minutes, until very crusty, flip, and cook for only 30-60 seconds more. Remove shrimp from the pan. Wipe out any excess oil and then add the bone broth and turn the heat down to low. Add 1 cup of salsa and turn the heat to medium. Allow the sauce to reduce in half, should take about 5 minutes. Meanwhile, roughly chop the shrimp to get them ready to go back in the pan. Add the butter and mix well so the sauce gets silky and creamy, then add the shrimp and juices to the pan. Turn the heat off and mix the shrimp well to coat in the buttery salsa.
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To serve the tacos, warm some tortillas, place a little slaw in the bottom, top with the shrimp, and extra salsa. Enjoy!