Coconut Shrimp Tacos with Fresh Lime Slaw

Made, written & photographed by the creators of the Point

I have been craving these Coconut Shrimp Tacos with Fresh Lime Slaw weekly for the past few months. Something about the bright, summery flavors makes the cold weather more bareable. Not to mention how easy they are to make.

The bright colors mix well with the bright citrus flavor. You can also feel free to top with some cilantro or add some to the slaw!

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Coconut Shrimp Tacos with Fresh Lime Slaw

serves 6 tacos | Total Time: 20 minutes

Ingredients:

• 1 - 13oz box Frozen Coconut Shrimp, we like the Red Lobster brand

• 6 fajita tortilla shells

• shredded cheddar cheese, or a Mexican cheese mix

• Red Onion, chopped

• Avocado, chopped

• Street Taco Sauce, our favorites are Smokey Chipoltle and Garlic Cilantro

Fresh Slaw Mix

• 3 cups shredded cabbage, we use the premixed coleslaw bag

• 1/4 red onion, diced

• 1 tablespoon olive oil

• juice and zest of one lime

• Salt & pepper to taste

Instructions

1. Preheat your oven and cook shrimp according to package instructions.

2. In a small bowl, combine 3 cups shredded cabbage, 1/4 diced red onion, 1 tablespoon olive oil, lime juice and zest, and salt and pepper. Taste and adjust seasonings as needed.

3. Layout your tortilla shells and top with prepared slaw, 3 to 4 coconut shrimp, cheddar cheese, red onion, avacado, and street taco sauce!