Shrimp Tacos with Corn Slaw

By Ingrid Gangestad
Just like grabbing tacos at a stand at the beach—fresh flavors abound from spicy shrimp, creamy coleslaw to smooth avocados.
  • Course: Lunch


  • (16 oz.) peeled and deveined raw shrimp
  • avocado slices
  • chili powder
  • chopped fresh cilantro
  • clove garlic
  • coleslaw mix
  • flour tortillas
  • fresh salsa
  • frozen whole kernel corn
  • ground cumin
  • Lime juice
  • Mayonnaise
  • Salt
  • sugar
  • Vegetable Oil


  1. In resealable bag, mix oil, chili powder, cumin, salt and garlic. Add shrimp
  2. Meanwhile, stir together mayonnaise, cilantro, lime juice and sugar. Stir in coleslaw mix and corn.
  3. Heat 10-inch nonstick skillet over medium heat. Add shrimp, stirring 2 to 3 minutes, until shrimp are no longer pink. Divide shrimp and coleslaw mixture among tortillas. Top each with avocado slices and salsa.