Shrimp Tacos (Monday Meals)

We have tinkered with this so many times, the meal we make has very little to do with the original. The liquid part of the coleslaw stays the same, mostly everything else is different. Hands on time: 30 minutes at the most. Makes four servings. According to My Fitness Pal, it comes to 500 calories per person.


1/2 cup sour cream
3 tablespoons mayonannaise
3 tablespoons milk
1/2 teaspoon ground cumin
1 tablespoon unsalted butter
1 clove garlic, finely chopped.
4oz diced onions
1 1/2 pound shrimp, peeled and deveined
2 limes, quartered
8 6-inch tortllas
12 oz package broccoli slaw
hot sauce (optional)
salt and pepper to taste

In a small bowl, wish together the sour cream, mayonnaise, milk and cumin; set aside.

Heat a large pan, melt the butter, add the shrimp and onions. Cook until the shrimp are pink and the onions are translucent. Add in the garlic and cook until the shrimp brown slightly. Season the shrimp with salt and pepper to your liking. Add the slaw mixture to the sour cream/mayonnaise/milk/cumin. I only blend half and keep the other half for leftovers but if you have four people eating then mix it all. It’s not the best the next day if it’s already put together but it keeps well separately.

Build your tacos making a bed of the slaw mixture, adding the shrimp on top. I like to put some lime juice on mine, my husband tops his with hot sauce. Feel free to do as you will.

J likes the shrimp on their own (which are gluten free) G just chomped at my husband’s food like a shark.

Happy Monday!


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