top of page


Firefighter Brandon S.      

Yield: 4 (2 Small Tacos Each)

Prep time: 20 minutes

Total time: 30 minutes


Cilantro Lime Slaw Sauce

¼ cup Oil

¼ cup water

½ cup chopped onion

½ cup cilantro leaves

2 cloves garlic

½ teaspoon salt

Juice from 2 limes

½ cup of full-fat-Greek Yogurt

Shrimp Seasoning

2 teaspoons each Chili Powder and Cummin

½ teaspoon each onion powder and garlic powder

¼ teaspoon cayenne pepper

1 teaspoon course salt


1 lb. shrimp, peeled and deveined, tails removed

2-3 cups shredded green cabbage

8 small tortillas (corn or flour)

Avocados, Cotija Cheese and Lime Wedges for serving


  1. Sauce: Pulse all the sauce ingredients in a food processor or blender until mostly smooth.

  2. Slaw: Toss some of the sauce (NOT ALL) with the cabbage.  The leftover sauce will be used to top the tacos.

  3. Shrimp: Pat the shrimp dry with paper towels.  Toss the shrimp in a small bowl with the spice mix to get them coated.  Heat a drizzle of oil in a large skillet over medium high heat.  Add shrimp to hot pan and sauté for 5-8 minutes, flipping occasionally, until shrimp are cooked through.

  4. Tacos: Add shrimp to taco shell and garnish with you Avocados, Slaw, Cotija Cheese, Lime and Sauce.  

bottom of page