Shrimp Tacos.

We decided to put a spin on taco night at our house with shrimp tacos. I thought the Pioneer Woman's Shrimp Taco recipe sounded great but my husband turned his nose up at it because of the tomato sauce/enchilada sauce that went into the shrimp. So we used her slaw recipe, minus the cilantro, and I simply sautéed the shrimp in a skillet with a mix of spices. It was so delicious!

This was truly a quick and easy dinner. I made the slaw in about ten minutes while my son was napping and let it sit until dinner time. Then all I had to do at dinner time was cook the shrimp and assemble the taocs.

Enjoy!

Shrimp Tacos

Slaw:

From The Pioneer Woman

½ head cabbage, thinly sliced

½ head purple cabbage, thinly sliced

1 whole jalapeno, chopped

½ c. whole milk

½ mayo

1 tsp. white vinegar

1 tbsp. sugar

¼ tsp. salt

¼ tsp. cayenne pepper

Combine cabbage and jalapeno in a bowl. In a separate bowl mix remaining ingredients. Pour over the cabbage and toss to combine. Cover and refrigerate for a couple of hours before serving.

Shrimp:

 2 pounds shrimp, peeled and deveined

1 tbsp. garlic infused olive oil

½ tsp. cumin

1 tsp. salt

½ tsp. white pepper

¼ tsp. cayenne

Heat a large skillet over medium-high heat. Put ingredients in a zip top bag and toss gently until the shrimp are evenly coated. Pour the shrimp mixture into the skillet. Cook until the shrimp are opaque.

For tacos:

Corn or flour tortillas

Lime wedges

Pico de gallo