Shrimp Tacos with Spicy Corn-Cabbage Slaw
Ingredients
- 1 lb peeled and deveined, large shrimp
- ⅛ tsp kosher salt
- ⅛ tsp pepper
- 1 Tbsp olive oil
- ½ (16-oz) pkg tricolor coleslaw
- ½ cup corn kernels
- ¼ cup chopped fresh cilantro
- ¼ cup refrigerated chipotle Ranch dressing (such as Marie's)
- 6 soft taco-size corn tortillas
- ¼ cup crumbled cotija cheese
Instructions
- Sprinkle shrimp with salt and pepper. Cook shrimp in hot oil in a large nonstick skillet over medium-high heat 1 to 2 minutes per side or until shrimp turn pink.
- Toss together slaw, corn, cilantro, and dressing.
- Heat tortillas according to package directions. Top with slaw, shrimp, and cheese.
Nutritional Information
| Main | Total | |
| Servings | 3 | |
| Calories |
443
|
443
|
| Fat (g) | 23 | 23 |
| Sat. Fat (g) | 4 | 4 |
| Protein (g) | 26 | 26 |
| Carb (g) | 35 | 35 |
| Fiber (g) | 5 | 5 |
| Sodium (mg) | 509 | 509 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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