Remove tails from shrimp, wash and drain. Set aside.
In a small bowl, combine the marinade ingredients. Put the shrimp into a ziploc bag and pour the marinade over. Seal the bag and squish it around to coat the shrimp. Put in the refrigerator for at least 2 hours.
Right before cooking the shrimp, put the shredded cabbage into a bowl with the chopped onion, tomato and cilantro. Add the guacamole salsa to your liking, and stir together.
Heat a non-stick skillet over medium heat. Cook the shrimp for about 4 minutes, until cooked through.
Warm the tortilla shells. Put some slaw in the shell, and then the shrimp. You can top with cheese, sour cream, and taco sauce, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (566g)|
|Recipe Makes: Servings|
|Calories from Fat: 99 (61%)|
|Amt Per Serving||% DV|
|Total Fat 11g||15 %|
|Saturated Fat 1.5g||8 %|
|Monounsaturated Fat 7.7g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 0mg||0 %|
|Sodium 23.2mg||1 %|
|Potassium 253.7mg||7 %|
|Total Carbohydrate 15.2g||4 %|
|Dietary Fiber 2.4g||10 %|
|Sugars, other 12.8g|
|Protein 2.6g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 161
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