Shrimp: 1 pound Shrimp, peeled & deveined (about 16-20) 2 tablespoons Olive oil 1 tablespoon Chile powder 1/2 Lime, juice Kosher salt, to taste Black pepper, to taste Slaw: 1 tablespoons Sriracha mayo 1 Lime, juiced and zested 1 tablespoon Olive oil 1/2 Red onion 2 cups Coleslaw mix Kosher salt, to taste Black pepper, to taste 1/4 cup Cilantro Assembly: 8 Corn tortillas Cotija cheese, to taste Lime wedges Cilantro, to taste
Shrimp: Heat a grill or grill pan to medium-high heat. Add the shrimp, olive oil, chile powder, and lime to a large bowl and toss to coat. Season with salt and pepper and place on the grill. Grill about 2 minutes per side until charred and pink all the way through. Set aside.
Slaw: In another large bowl, whisk together the Sriracha mayo, lime, and olive oil. Season with salt and pepper and fold in the onion, cabbage, and cilantro.
Assemble: Warm the corn tortillas on the grill and evenly distribute the shrimp and slaw on each taco. Top with cotija, cilantro, and lime.
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