Shrimp Tacos with Coleslaw

Welcome to #SundayFunday! Wendy from A Day In The Life on The Farm invited fellow bloggers to kick back, relax, and share something tasty and fun each weekend. "Sunday should be a Family Funday. Please join us in sharing recipes that will help you to enjoy your Sunday." If you're a blogger interested in joining us, just visit our Facebook group and request to join!

Today our #SundayFunday group is hosted by Karen who invited us to "Make a recipe using tortillas, either flour or corn, or make your own tortillas."

This is such an easy WONDERFUL quick weeknight dinner idea. I adore shrimp tacos, and love the seasoned warm shrimp that are so flavorful and perfectly complimented by that crunchy lightly tangy cabbage slaw. These are pretty much my "perfect" tacos and as always seafood is so quick and easy, which makes it an extra favorite since I'm always in a time crunch for dinner after work most nights.

Serve these up with whatever other toppings you enjoy - a little taco sauce and some fresh tomatoes were a great addition. Queso fresco would have been perfect too! 

See all our tortilla recipes!

• Bacon and Egg Breakfast Quesadillas by Food Lust People Love
• Baked Vegetable Chimichanga by Mayuri's Jikoni
• Easy Enchiladas by A Day in the Life on the Farm
• Crock Pott Quesabirria by Amy's Cooking Adventures
• Gluten Free Sweet Potato Tortillas by Sid's Sea Palm Cooking
• Green Chile Chicken Enchilada Bake by Karen's Kitchen Stories
• Shrimp Tacos with Coleslaw by Making Miracles
• Vegan Samosadillas by Snehas Recipe

Shrimp Tacos with Coleslaw

Ingredients

12 ounces raw shrimp peeled, deveined

1 tsp garlic powder

1 tablespoon lime juice

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon oregano

1 teaspoon salt

½ teaspoon cayenne

1 tablespoon extra virgin olive oil

8 small flour tortillas, gently warmed

Simple Cabbage Slaw

1 cup cabbage shredded

2 tablespoons lime juice

1 tablespoon extra virgin olive oil

salt and pepper to taste

Directions

1. Heat a large nonstick skillet over medium-high heat and spread the olive oil. Meanwhile, toss the shrimp in a bowl with seasonings to evenly coat: garlic powder, lime juice, cumin, paprika, oregano, salt, cayenne. 
2. When oil is hot, add in the shrimp and cook about 3 minutes per side or until pink and cooked through. Remove from heat and set aside.
3. Toss cabbage slaw ingredients together in a bowl to coat - season to taste with salt and pepper.
4. Assemble the tacos by layering a few shrimp, a serving of the slaw and any other desired toppings (chopped cilantro, chopped tomatoes, salsa, diced onion, sour cream, queso fresco, etc.) as desired. 
5. Serve and enjoy! 

Recipe adapted from The Lemon Bowl