Shrimp Tacos with Tangy Slaw

Recipes > Shrimp Tacos with Tangy Slaw

In a medium bowl, combine shrimp, taco seasoning, garlic, 1 tablespoon olive oil, lime juice, and salt to taste. Marinate shrimp mixture for 15 minutes while you make the slaw.
In a medium bowl, combine the coleslaw mix, mayonnaise, lime juice and zest, and salt to taste. Set aside.
Heat a medium saucepan over high heat and add remaining tablespoon olive oil. Cook shrimp for 1 ½-2 minutes per side, until internal temperature reaches 165°F.
Warm up tortillas and spread guacamole over them. Mound shrimp and tangy slaw over guacamole and garnish with Pico de Gallo, chopped cilantro and a few drops of hot sauce. Serve with lime wedges.

1 bag (340 g) Farm Boy™️ Raw Wild-Caught Argentinian Shrimp , thawed and patted dry.
1 tbsp Farm Boy™️ Taco Seasoning
1 Garlic clove , minced.
2 tbsp Farm Boy™️ Extra Virgin Olive Oil , divided.
Juice and zest of half a lime
Farm Boy™️ Fleur de Sel to taste.
6 - 8 Corn tortillas
1 package Farm Boy™️ Guacamole
1 package Farm Boy™️ Pico de Gallo
Farm Boy™️ Not to Hot Sauce , to taste.
1/4 cup Cilantro , for garnish.
Lime wedges , for garnish.
1 cup Green cabbage , shredded.
1 cup Red cabbage , shredded.
1/4 cup Farm Boy™️ Roasted Garlic and Herb Mayonnaise