Shrimp tacos topped with slaw is a winning combo. Type shrimp tacos into Pinterest and every result includes slaw. In fact, I usually see the same one or two recipes. That’s why, when this was the very first hit, I was intrigued – one I hadn’t seen before! I immediately bookmarked it to make last night since my beau requested shrimp tacos and salad for Taco Tuesday and what baby wants, baby gets!
I followed the recipe pretty closely…except for the fact that I accidentally bought parsley instead of cilantro. No matter, still tasty (and less polarizing since 50% of the population hates cilantro). With parsley, the flavor is less traditionally Mexican, but the fresh herbs keep it tasting fresh and bright.
Overall this was a super easy dish to pull together with just 3 components:
- Shrimp (seasoned with 3 pantry staples of paprika, cayenne, and garlic powder)
- Slaw (buying pre-shredded cabbage makes this extra simple)
- Sauce (just sriracha and ranch…couldn’t be easier)
I love that this slaw isn’t a creamy one. Especially since the sauce isn’t mixed into the slaw, you use less of it so this is a pretty healthy taco dish overall. The honey balances out the jalapeño nicely and the apple cider vinegar makes it just a bit sour, which is unexpected and nice. And you don’t have to sell me on sriracha ranch – hey girl heyyyy!
