Shrimp Tacos
Shrimp Tacos from pan fried shrimp tossed in a spicy mayo and served inside of a corn tortilla with rice, slaw, and pickled onions.
Servings: 6 tacos
Calories: 197kcal
Ingredients
For the Shrimp
- 1 lb shrimp
- 1 tsp olive oil
- 5 tsp mayo
- 1 tbsp sambal oelek
- 1 tsp sriracha
- 1 tsp honey
- salt and pepper to taste
For the Slaw and Toppings
- 2 cups coleslaw mix
- 1 tsp olive oil
- 2 tsp lime juice
- cilantro chopped
For the Rice
- 1 cup cooked rice
- 1/2 tsp paprika
- 1/2 tsp chili powder
- 1 tsp olive oil
- Salt and pepper
- 6 corn tortillas
For the Pickled Onions
- 1 medium red onion
- 1 tbsp sugar
- 1 tsp salt
- 1 cup vinegar
- 1 cup water
- ¼ cup lime juice
Instructions
For the Pickled Onions
- Cut the onion into thin slices. In a mason jar, add the sugar, salt, water, and vinegar. Shake to dissolve the solids.
- Add in the onions and top off the jar with lime juice. Place into the fridge overnight.
- The night before, cut the onion into thin slices. In a mason jar, add the sugar, salt, water, and vinegar. Shake to dissolve the solids.
For the Rice
- Cook enough rice to yield 1 cup of cooked rice. Measure out a cup and mix in some oil, chili powder, paprika, salt and pepper.
For the Shrimp
- Pat the shrimp dry and coat each side in oil and season with salt and pepper. Add to a grill or pan over medium high heat and cook for a couple of minutes on each side. Cut the shrimp into bite sized pieces.
- Mix the sambal, sriracha, honey, and mayo in a bowl. Stir. Adjust flavors as necessary. Mix in shrimp.
For the Slaw
- Toss oil and lime juice in coleslaw. Season with salt and pepper. Adjust flavors as necessary.
For the Taco
- Heat your tortillas on a dry skillet.
- Construct your taco. Rice first, then shrimp, then slaw, then pickled onions and cilantro.
Nutrition
Calories: 197kcal | Carbohydrates: 21.3g | Protein: 12.1g | Fat: 7g