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.