Try these tasty tacos featuring garlicky shrimp topped with crunchy coleslaw, chopped avocados and fresh cilantro.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4 cups coleslaw blend (cabbage slaw mix)
1/4 cup slivered red onions
1/2 cup Renée's Coleslaw Dressing
1 Tbsp. oil
1 lb. (450 g) uncooked deveined peeled medium shrimp
1 tsp. each ground coriander and ground cumin
1/2 tsp. black pepper
2 small garlic cloves, minced
8 small flour tortillas, warmed
1 avocado, chopped
1/2 cup fresh cilantro leaves
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How do I make it ?
Toss coleslaw blend with onions and dressing in medium bowl. Refrigerate 30 min.
Heat oil in large nonstick skillet on medium-high heat. Add shrimp and seasonings; stir. Cook 3 to 4 min. or until shrimp turn pink, stirring frequently and adding garlic for the last minute.
Spoon coleslaw onto tortillas; top with shrimp, avocados and cilantro.
Kraft Kitchen Tips!
Serve with hot pepper sauce and/or lime wedges to squeeze over the tacos.
For added convenience, the prepared coleslaw can be refrigerated up to 4 hours before serving.
How to Warm the Tortillas
Stack tortillas on top of each other, wrap in foil and heat in 350ºF oven 10 to 15 min. or until heated through. Or, stack tortillas and wrap loosely in paper towels. Microwave on HIGH 1 to 2 min. or just until tortillas are warmed.
Calories From Fat
% Daily Value
Fat 26 g
Saturated fat 2.5 g
Cholesterol 180 mg
Sodium 990 mg
Carbohydrate 51 g
Fibre 5 g
Sugars 13 g
Protein 32 g
4 servings, 2 tacos each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.