How To Make Fried Shrimp Tacos with Avocado Relish
The combination of shrimp, cilantro-lime slaw, and avocado makes these fried shrimp tacos irresistible! Whip these up in just under 30 minutes.
Serves:
Ingredients
For Tacos:
- 8flour tortillas
- 1boxSeaPak Popcorn Shrimp,(party size)
- ⅔cupsour cream
For Slaw:
- 2cupsred cabbage,shredded
- 1tbsplime juice
- 1tbspolive oil
- 1tsphoney
- ¼cupcilantro,chopped
- salt and pepper,to taste
For Avocado Relish:
- 1cupavocado,diced
- ¼cupred onion,minced
- 1tbsplime juice
- 2tbspcilantro,chopped
- salt
Optional Garnishes:
- lime wedges
- cilantro sprigs
Instructions
Slaw:
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Whisk together the lime juice, olive oil, and honey in a small bowl, then season to taste with salt and pepper.
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Place the cabbage in a medium bowl, add the lime juice mixture, and stir until thoroughly combined. Stir in the cilantro.
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Taste the slaw and add more salt and pepper, if needed.
Avocado Relish:
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In a small bowl, gently toss together the avocado, red onion, and cilantro.
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Add the lime juice and stir to combine. Add salt to taste, then set aside.
To Assemble:
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Prepare the SeaPak Popcorn Shrimp according to oven directions on the package. Warm the tortillas.
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Place 3 to 4 tablespoons of slaw onto each tortilla. Top with the popcorn shrimp, dividing the shrimp evenly across the tortillas.
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Place 2 tablespoons of avocado relish on top of the shrimp. Add a drizzle of sour cream, approximately 2 teaspoons per taco.
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Serve garnished with lime wedges and cilantro sprigs, and enjoy!
Recipe Notes
The slaw can be made up to 1 day in advance.
Nutrition
- Calories: 244.71kcal
- Fat: 12.03g
- Saturated Fat: 3.45g
- Trans Fat: 0.01g
- Monounsaturated Fat: 5.92g
- Polyunsaturated Fat: 1.77g
- Carbohydrates: 30.71g
- Fiber: 3.42g
- Sugar: 4.00g
- Protein: 5.35g
- Cholesterol: 10.91mg
- Sodium: 386.11mg
- Calcium: 121.90mg
- Potassium: 279.65mg
- Iron: 2.11mg
- Vitamin A: 58.28µg
- Vitamin C: 19.50mg
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