Shrimp Tacos With Creamy Slaw Recipes

Steps:

• For the slaw: Combine the sliced jalapeno and shredded green and purple cabbage in a large bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, cayenne and salt. Pour the milk mixture over the cabbage and jalapeno and toss to combine. (Cover and refrigerate for a couple of hours if you have the time.) Before serving, toss in the cilantro.
• For the shrimp: Heat the oil in a heavy skillet over high heat. Throw in the shrimp and cook, tossing it around, until opaque, 2 to 3 minutes. Reduce the heat to low and pour in the tomato or enchilada sauce, stirring to combine. Stir in the cumin and cook for another 1 to 2 minutes. Add the butter, then remove from the heat.
• Serve the warm tortillas with the shrimp, slaw, pico de gallo, avocado slices, sour cream and pepper jack cheese, then let everyone build their own tacos. Be sure to squeeze the lime wedges over the top at the end!

Steps:

• In a large bowl, season shrimp with paprika, garlic powder, oregano, cumin, red pepper flakes, and salt. Toss gently to combine.
• Using 2 bamboo or metal skewers, poke through the top and bottom of the shrimp and push down to the bottom of the skewer.
• Add 3 more shrimp to the same skewer and repeat until all of the shrimp are used.
• Right before you put the shrimp on the grill, brush each skewer with a generous amount of olive oil, to prevent sticking.
• Grill over high heat for 3 minutes, brush the top side with more olive oil, flip, and let cook for an additional 3 minutes.
• Remove from skewers & set aside for taco assembly.
• In a bowl, combine all creamy cilantro sauce ingredients. Stir well to combine.
• In a large bowl, combine green cabbage, red cabbage, and minced jalapeño. Pour half of the sour cream mixture over the cabbage, saving the other half for extra sauce to put on the tacos.
• Assemble the tacos on corn tortillas. Add the cabbage mixture, followed by the shrimp. Top with the creamy cilantro sauce, cilantro, and a squeeze of lime juice.
• Enjoy!

Steps:

• Toss coleslaw blend with mayonnaise, onions, lime juice and half the cilantro.
• Heat oil in large skillet on medium heat. Add shrimp and TACO BELL® Taco Seasoning Mix; cook 3 to 4 min. or until shrimp turn pink, stirring frequently.
• Spoon shrimp onto tortillas; top with coleslaw, TACO BELL® Grated Cheese Topping - Cotija, and remaining cilantro. Roll up.