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Shrimp Tacos with Corn Slaw

Just like grabbing tacos at a stand at the beach—fresh flavors abound from spicy shrimp, creamy coleslaw to smooth avocados.


Recipe Details

  • Yield: 5 (2 tacos each) Servings
  • Course:
  1. In resealable bag, mix oil, chili powder, cumin, salt and garlic. Add shrimp; seal bag and toss to coat shrimp in oil mixture. Refrigerate up to 30 minutes.
  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.

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