Introduction
Pineapple Cabbage Coleslaw and Shrimp Tacos offer a delightful combination of flavors and textures, perfect for a light meal or a fun gathering with friends. The crunchy coleslaw provides a refreshing contrast to the savory shrimp, while the optional toppings add a personalized touch to each taco. Let’s dive into the ingredients and preparation of this delicious dish!
Ingredients
Pineapple Cabbage Coleslaw
3 cups shredded green cabbage
1 cup chopped fresh or canned pineapple
½ cup finely chopped red onion
2 tablespoons olive or avocado oil
1 tablespoon honey
1 tablespoon fresh lime or lemon juice
Shrimp Tacos
1 tablespoon cooking oil
1 pound large shrimp, peeled and deveined
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon ground cumin
¼ teaspoon ground coriander
12 small (4-inch) flour or corn tortillas
Optional Toppings
Sour cream, Mexican crema, salsa, pico de gallo, guacamole, fresh lime, fresh cilantro
Prep Time
15 minutes
Cook Time
5 minutes
Total Time
20 minutes
Yield
Serves 4
With these fresh ingredients and easy preparation steps, you can create a vibrant and tasty dish that will satisfy your cravings and impress your guests. Enjoy your homemade Pineapple Cabbage Coleslaw and Shrimp Tacos!
Detailed Directions and Instructions
Prepare the Pineapple Cabbage Coleslaw
In a bowl, combine 3 cups of shredded green cabbage, 1 cup of chopped fresh or canned pineapple, and ½ cup of finely chopped red onion. Toss these ingredients with 2 tablespoons of olive or avocado oil, 1 tablespoon of honey, and 1 tablespoon of fresh lime or lemon juice until well mixed. Cover the bowl and refrigerate until you’re ready to use the slaw.
Cook the Shrimp
Heat 1 tablespoon of cooking oil in a large skillet over medium heat. While the skillet heats, season 1 pound of peeled and deveined large shrimp with ½ teaspoon of salt, ½ teaspoon of black pepper, ¼ teaspoon of ground cumin, and ¼ teaspoon of ground coriander.
Saute the Shrimp
Once the skillet is hot, add the seasoned shrimp and cook for 1-2 minutes on one side. Flip the shrimp and cook for an additional 1-2 minutes, or until the shrimp turn pink and opaque. Remove the skillet from the heat.
Warm the Tortillas
To warm the tortillas, wrap them in damp paper towels and microwave for 1 minute, or until they are pliable. Alternatively, you can wrap them in foil and place them in a preheated oven until warm.
Assemble the Tacos
To assemble the tacos, divide the pineapple cabbage slaw evenly among the warmed tortillas. Top each tortilla with the cooked shrimp.
Serve with Optional Toppings
Serve the shrimp tacos with optional toppings such as sour cream, Mexican crema, salsa, pico de gallo, guacamole, fresh lime, or fresh cilantro.
Notes
Ingredient Swaps
Feel free to substitute the cooking oil with a preferred oil or use other vegetables in the slaw, such as shredded carrots or bell peppers.
Storage Suggestions
Leftover slaw can be stored in an airtight container in the refrigerator for up to 2 days. Cooked shrimp should be eaten the same day, but if stored, keep them in a separate container in the fridge.
Tortilla Tips
If you prefer crispy tacos, you can grill or pan-fry the tortillas for a minute on each side instead of warming them.
Cook techniques
Mixing Ingredients
In a bowl, combine shredded cabbage, chopped pineapple, and red onion. Toss with the oil, honey, and lime or lemon juice until everything is well mixed.
Cooking Shrimp
Heat cooking oil in a skillet over medium heat. Season the shrimp with salt, black pepper, cumin, and coriander. Cook for 1-2 minutes on one side, flip, and then cook for an additional 1-2 minutes until the shrimp are pink and opaque.
Warming Tortillas
Wrap tortillas in damp paper towels and microwave for 1 minute, or wrap in foil and place them in a hot oven until warm to make them pliable.
Assembling Tacos
Divide the pineapple cabbage slaw among the warm tortillas, then top with cooked shrimp.
FAQ
Can I use canned pineapple instead of fresh?
Yes, you can use canned pineapple. Just ensure it’s drained well to prevent the slaw from becoming watery.
What type of shrimp should I use for the tacos?
Large shrimp that are peeled and deveined are ideal for tacos as they cook quickly and fit nicely in the tortillas.
Can I prepare the slaw in advance?
Yes, the slaw can be prepared ahead of time and stored in the refrigerator until you are ready to use it.
What are good alternatives to the optional toppings?
You can use any toppings you prefer, such as diced tomatoes, shredded cheese, or sliced jalapeños for added flavor and spice.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator. The slaw may become watery over time, so it’s best consumed within a day or two.
Conclusion
This delightful Pineapple Cabbage Coleslaw paired with succulent shrimp tacos brings a tropical twist to your dining experience. The fresh flavors of the coleslaw complement the seasoned shrimp, creating a balanced meal perfect for any occasion.
Spicy Mango Salsa
Combine diced mango, jalapeño, red onion, cilantro, lime juice, and salt for a sweet and spicy topping for your tacos.
Coconut Rice
Serve your tacos with a side of coconut rice, made by cooking rice in coconut milk instead of water for added creaminess and flavor.
Grilled Veggies
Grill a mix of bell peppers, zucchini, and corn to serve alongside your shrimp tacos for a colorful and nutritious side dish.
Avocado Black Bean Salad
Mix black beans, diced avocado, corn, red onion, and lime dressing for a hearty salad that pairs well with both the tacos and coleslaw.
Pineapple Salsa Verde
Create a refreshing salsa verde by blending pineapple, tomatillos, cilantro, and green chili for a unique taco topping.
Cilantro Lime Quinoa
Serve cilantro lime quinoa as a base or side, infusing a zesty flavor that complements the shrimp and slaw beautifully.
Chili Lime Roasted Potatoes
Prepare roasted baby potatoes with chili powder, lime juice, and olive oil for a spicy and satisfying accompaniment to your meal.
