At our house tacos is one of those meals that are in heavy rotation because they are easy, quick and everyone likes them. It’s not always an easy task to check all three of those boxes.
In an effort to mix it up every so often, these shrimp tacos were made one weeknight based on some items I had leftover in the fridge. They came out so good that we had them again the following night. And then again the week after. And then again. You get the idea. Now, weeknight meals have never been easier thanks to these flavorful shrimp tacos served with a quick and simple sesame slaw.
The Easiest Shrimp Tacos with Sesame Slaw
- 1-pound frozen shrimp, raw, peeled, deveined
For the Slaw:
- 12- or 14-ounce bag shredded cabbage and carrots (or buy shredded cabbage and shredded carrots and combine)
- 3 scallions, sliced (both green and white parts)
- 2 tablespoons liquid aminos (or soy sauce)
- 1 tablespoon lime juice
- 1 tablespoon sesame oil
- 1 tablespoon rice wine vinegar
- ½ tablespoon hot honey
- Salt to taste
For Shrimp Seasoning:
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon pepper
For the Toppings:
- ½ tablespoon sriracha (or hot sauce of your choice)
- ¼ cup plain Greek yogurt
- 2 tablespoon cilantro, chopped
- 1 teaspoon sesame Seeds
- 1 avocado, diced
- 4 to 6 small tortillas (flour or corn)
Thaw the shrimp either under running water or overnight in the fridge.
In a medium bowl, combine the shredded cabbage and carrots with the diced scallions.
In a small bowl or cup, combine whisk together the liquid aminos or soy sauce, lime juice, sesame oil, rice wine vinegar and hot honey. Taste and add a pinch of salt if needed. Set aside for now
In a large skillet over medium high heat, add 1 tablespoon of olive oil. Once warm, add the shrimp, salt, pepper and garlic powder. Stir to mix and then cook for about 4 minutes on each side, until shrimp is fully cooked and no longer translucent in color.
In a small bowl, quickly combine the sriracha and Greek yogurt. Place some sesame slaw on each tortilla, top with shrimp and then garnish with cilantro, sesame seeds and avocado. Lightly drizzle with a bit of the sriracha Greek yogurt sauce.