Recipe: Jumbo Shrimp Taco with Jalapeño Cilantro Slaw

I sometimes buy  box taco kits like the one below from Ortega because it's quick and easy meal that is a complete no brainer. Problem is, I'm not a big fan of tacos. At least not traditional tacos. Ridiculous, right?  This time around I decided to put a little spin on the Ortega Taco kit using a few ingredients I actually like. Enter the Jalapeño Cilantro Slaw.



Jalapeño Cilantro Slaw

Most slaws are made with some version of a mayonnaise based dressing, but I don't like mayonnaise and cabbage -- I like citrus based dressings on cabbage, so, this slaw is made without mayonnaise...I’m rocking all kinds of boats!

  • 4 cups thinly sliced green cabbage (I use a four sided grater I bought years ago but this will work nicely.)
  • 2 medium jalapeño, seeds removed and thinly sliced
  • about a 1/2 cup of cilantro leaves, roughly chopped
  • 2 stalk green onions with the green portion thinly sliced
  • 2 limes (yields about 4 tablespoons of juice)
  • 2 clove garlic, very finely minced (or shredded on four sided grater.)
  • 1 tablespoon vegetable oil
  • 2 teaspoons of granulated sugar
  • Salt to taste

Combine cabbage, cilantro, jalapeño, and green onions in a bowl. In a separate bowl add minced garlic, lime juice, salt, sugar and whisk in vegetable oil until salt and sugar are dissolved. Add mixture to bowl with cabbage and combine. The longer the slaw sits, the more the citric acid from the lime and the salt will break down the cabbage and you'll notice more "juice" in the bowl than what you originally added.  I like the cabbage very crunchy so I set it aside for only about 20 minutes before I use it for my Taco. I think that's enough time for all the flavors to come together.


  • 1 pound jumbo shrimp (or any kind of shrimp you like)
  • Taco Seasoning
  • skewers (or oil and non-stick skillet.)

Peel and devein shrimp.  Dry completely and lightly coat with taco seasoning from kit. (If you are not using a kit, season with salt, garlic powder, onion powder, black pepper and a bit of paprika) skewer shrimp and grill or pan sear in a non-stick skillet on  high heat.  For the jumbo shrimp its about 3-4 minutes on each side.  For smaller shrimp it will be less time.

Make Your Taco!


This doesn't look like traditional taco but you know what, that's what I'm calling it. #Whogonstopme? :)

Warm soft tortillas and place on the plate. Use a fork to place slaw on tortilla. (You don't want all the juice from the slaw on your tortilla, or maybe you do, totally up to you.) Add shrimp and top with salsa from your kit (or any salsa you like.)

This makes about 10 tacos.

Posted on October 10, 2013 and filed under Recipe.