Shrimp Tacos with Jalapeño Slaw and Pickled Onions
These tacos come together so quick and easy, you'll even have time to make a margarita!
- 1 medium red onion
- 3/4 tsp (4 mL) salt, divided
- 2 limes, divided
- 1 small jalapeño, seeded
- 1 cup (250 mL) fresh cilantro leaves
- 1/2 cup (125 mL) reduced-fat mayonnaise
- 1 1/2 lbs (700 g) uncooked medium (31-40 per pound) shrimp, peeled, deveined and tails removed
- Canola oil for spraying Grill Stone
- 1 bag (14-16 oz or 397 g) shredded coleslaw mix
- 12 corn tortillas
Place oven rack 2-4” (5-10 cm) from heating element. Preheat broiler.
Using Simple Slicer on #1 setting, slice onion into small Glass Mixing Bowl; rinse under warm water 10-15 seconds. Drain. Sprinkle with ¼ tsp (1 mL) of the salt and the juice from 1 lime. Set aside and stir occasionally.
Cut jalapeño into chunks. Place in Manual Food Processor. Add cilantro; process until finely chopped. Add mayonnaise and juice of remaining lime (about 2 tbsp/30 mL) and process until combined.
Place shrimp in medium Glass Mixing Bowl; add 2 tbsp (30 mL) of the mayonnaise mixture and remaining ½ tsp (2 mL) salt. Mix to coat shrimp.
Spray Rockcrok® Grill Stone with oil using Kitchen Spritzer; pour shrimp mixture in a single layer onto Stone. Broil 6-7 minutes or until shrimp is pink and cooked through, rotating the stone halfway through broiling.
In large Glass Mixing Bowl, combine remaining sauce mixture with coleslaw mix.
Place tortillas in Large Micro-Cooker®. Cover and microwave on HIGH about 45-60 seconds or until warmed.
Fill each tortilla with shrimp, slaw and pickled onions.
- 6 servings of 2 tacos
Nutrients per serving:
Calories 230, Total Fat 9 g, Saturated Fat 1 g, Cholesterol 180 mg, Sodium 600 mg, Carbohydrate 13 g, Fiber 3 g, Protein 25 g
Rinsing the onions under running water helps to tame the bite out of the raw onion and mellows out their flavor. Combining the rinsed onions with salt and lime juice is a quick and simple way to “pickle” them.