Ingredients
Sweet Pepper Slaw
- 2 tablespoons apple cider vinegar
- 2 tablespoons chopped jalapeño (fresh or pickled)
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 1 teaspoon honey
- 2 large sweet peppers (any color), sliced
- 1/2 medium red onion, sliced
- 1 cup shredded red cabbage
- 1/3 cup chopped cilantro
Avocado Greek Yogurt Sauce
- 1/4 cup Greek yogurt
- 1/4 large avocado, pitted and peeled
- 2 teaspoons hot sauce (any kind)
- 2 teaspoons fresh lime juice
- pinch of salt
Shrimp
- 1 lb. large raw shrimp, peeled, deveined, and tail cut off
- 3 tablespoons taco seasoning
- 2 tablespoons olive oil
- 1/2 cup cherry tomatoes, halved
Other Ingredients
- 6–8 street taco flour tortillas (or corn)
Instructions
Sweet Pepper Slaw
- Begin by preparing the slaw. Place the apple cider vinegar, chopped jalapeño, olive oil, lime juice, and honey into a mason jar. Cover and shake until all the ingredients are combined. Set aside.
- Next, mix the peppers, onion, cabbage, and cilantro to a bowl and pour the dressing over the vegetables. Mix until all the vegetables are covered with dressing.
- Place the bowl into the refrigerator for later.
Avocado Greek Sauce
- Place the greek yogurt and avocado into a bowl. Smash the greek yogurt and avocado together with a fork until they are mixed together.
- Add the hot sauce, lime juice, and salt to the greek yogurt and stir until combined.
- Place into the refrigerator for later.
Shrimp
- To prepare the shrimp, add shrimp to a large bowl and sprinkle the shrimp with the taco seasoning. Make sure each shrimp is covered with seasoning.
- Next, heat a large skillet over medium/high heat. Add olive oil.
- When the olive oil is fragrant, add the shrimp and cherry tomatoes to the pan. Making sure each shrimp is laying flat on the pan. Cook the shrimp for about 2-3 minutes on the first side.
- Flip the shrimp and tomatoes and cook for another 3-4 minutes or until the shrimp is a light pink color.
- Remove shrimp and tomatoes from the heat and set aside.
- Assemble the tacos by adding a few shrimp, 1 or 2 tablespoons of avocado sauce, and slaw to a tortilla and repeat until all the ingredients are gone.
Tips & Notes
- Cook time for the shrimp varies on how hot your stovetop gets.
- Nutrition includes 6 Mission Street Tacos.
Nutrition Facts
Serving Size: 1/6 recipe Calories: 296 Sugar: 11 Sodium: 782 Fat: 13 Carbohydrates: 29 Fiber: 7 Protein: 14 Cholesterol: 110Category: Lunch and DinnerMethod: Stove TopCuisine: Mexican
Keywords: shrimp tacos