Active Time:

15 minutes

Total Time:

15 minutes

Servings:

4

Nutrition Profile:

Sesame-Free

Nut-Free

Dairy-Free

Soy-Free

High-Protein

Egg-Free

Gluten-Free

Ingredients:

- 2 cups shredded tricolor coleslaw mix

- 1 cup chopped fresh pineapple

- 2 tablespoons extra-virgin olive oil, divided

- 12 ounces large peeled and deveined raw shrimp (about 20 shrimp), patted dry

- 1 1/2 teaspoons lower-sodium chile-lime seasoning (such as Tajín)

- 8 (6-inch) corn tortillas, warmed

- Lime wedges, for serving (optional)

Directions:

1. In a medium bowl, toss coleslaw mix, pineapple, and 1 tablespoon oil until well coated. Set aside at room temperature.

2. In another medium bowl, coat shrimp with chile-lime seasoning.

3. Heat the remaining 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add shrimp and cook until golden brown on the bottoms, about 2 to 3 minutes. Flip shrimp and continue cooking until opaque and fully cooked, about 30 seconds to 1 minute.

4. Divide shrimp among tortillas and top with coleslaw mixture.

5. Serve with lime wedges, if desired.