We really like shrimp tacos ~ but the kicker here is the great tangy slaw that only makes them better! The fringe benefit is that the tacos have fewer calories, since neither sour cream, nor shredded cheese is needed.
I saw this on Bonnie’s blog, From a Writer’s Kitchen, and knew what my next new recipe would be. I’ve been a fan of her blog for over 2 years, not only for her good recipes, but her way of writing; she has that dry sense of humor I like ~ with great stories about a love in her life, Oliver. If you haven’t visited, you must!
Back to the tacos ~ they were truly a big hit with us! The tangy dressing on the slaw was perfect mingling with the shrimp. I know, for sure, theses tacos will be making a repeat performance here many times…
The slaw makes a delicious side dish for ribs and burgers too! Thanks for the recipe, Bonnie!
Try it, bet you’ll like it too!
2 cups shredded cabbage
1/3 cup thinly sliced green onions
¼ cup chopped parsley
For dressing, mix together:
3 tablespoons sugar (I used Splenda)
2 tablespoons white vinegar
2 tablespoons vegetable oil (I used Canola)
1 teaspoon salt
1 teaspoon seasoned pepper (my addition)
Add dressing to shredded cabbage mixture about an hour before serving.
For Shrimp Tacos with Cole Slaw:
Simply heat corn or flour tortillas and spoon in boiled (or roasted) shrimp and the cole slaw.
Be sure to visit my friend; Linda's blog, My Kind of Cooking, for her great cookbooks, tips and delicious recipes!