The Ultimate Shrimp Tacos for Taco Tuesday. I love making these tacos because they are so fast to prepare and full of flavour. Not to mention they have the perfect balance of ingredients. There is crunch from the shrimp, acidity from the coleslaw, creaminess from the avocado, spice from the mayo, and freshness from the salsa. Save yourself some time and buy frozen tempura shrimp. While they are baking make the coleslaw so it has time to sit.
1/2 a cabbage
1 tbs vinegar
1 tsp salt
1 large carrot
2 tbs mayonnaise
1/2 tsp dried mustard
1/2 red onion
Bunch of parsley
1 tbs olive oil
Salt to taste
10 tortillas or hard taco shells
10 frozen tempura shrimps
1 tsp sriracha +2 tbs mayonnaise
While the shrimp are baking make the coleslaw so it has time to sit. The basic recipe for making coleslaw is 1/2 cabbage head finely shredded, 1tbs vinegar of your choice, 1 tsp salt. Mix everything together and let the vinegar and salt do its thing for at least 10 minutes. It will breakdown the cabbage and make it tender. If you want to add more flavour try adding 1 large carrot finely shredded, 2 tbs mayonnaise and 1/2 tsp of dry mustard😍
For the salsa chop up one large tomato, 1/2 a red onion, a bunch of parsley and mixed it with olive oil and salt.
Slice the avocado. Mix the sriracha and mayo to make spicy mayo and now all your toppings are done! Make sure to toast your tortillas and pile them high with everything! Try making these for your next Taco Tuesday, post a pic and tag #jellybeaneats for a change to be featured in my story!