Shrimp & Poblano Tacos with Cabbage Slaw

5 from 1 vote

Shrimp & Poblano Tacos with Cabbage Slaw

Juicy shrimp with earthy spices meet sautéed onions, poblanos, and garlic for a robust yet light taco filling. I like to serve these in jicama taco shells or even without the shells entirely. A bright and tangy cabbage salad lends crunch while cilantro and green onions add freshness. Finally tomatoes add sweet and acidic pops that round everything out. Serve with a bit of guacamole and a bit of lime juice to brighten everything up. A few toasted pepitas would make an excellent slaw topper here.

Course Main Course

Cuisine Latin American, Mexican

Keyword cabbage, coleslaw, dairy-free, easy, egg-free, fast, Latin American, mexican, nut-free, poblano, protein sparing modified fast, PSMF, seafood, shrimp

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 304kcal

Author Jenny Ross

Ingredients

Shrimp

2 garlic cloves minced
1 pound shrimp
1 teaspoon chili powder
1/2 teaspoon cumin ground
1/4 teaspoon coriander ground
1/4 teaspoon oregano
1 tablespoon gluten-free soy sauce or coconut aminos
pinch of monk fruit powdered, omit if using coconut aminos
2 teaspoons avocado oil
1/2 yellow onion sliced thin
1 large poblano stem and seeds removed, sliced thin

Cabbage Slaw

2 cups cabbage sliced thin (I like to use a mandolin)
1/4 teaspoon coriander ground
1/4 teaspoon cumin
1 tablespoon apple cider vinegar or to taste
1/4 cup cilantro minced
2 green onions thinly sliced
6 cherry tomatoes quartered

To Serve

jicama slices optional
guacamole optional
limes optional
cilantro optional

Get Recipe Ingredients

Instructions

Combine the garlic, shrimp, chili, cumin, oregano, soy, and monk fruit in a bowl and toss to combine. Set aside.
Heat a large non-stick pan over medium high heat. Add the oil along with the onion and peppers. Cook, stirring occasionally until the onions are soft and translucent and the peppers are tender, about 10 minutes. Season to taste with salt and pepper and transfer to a bowl, set aside. Do not clean the pan.
While peppers and onions cook, stir together all slaw ingredients in a bowl and season to taste. Divide between two serving plates.
Add the shrimp to the now empty pan and cook over medium-high heat, flipping the shrimp when they turn opaque, about 2-3 minutes. Cook the second side until opaque as well, another 2 minutes. Season to taste with more salt, as desired.
Serve along with cabbage slaw.

Notes

Nutrition is not including jicama or guacamole.

Protein:Energy Quotient [calories]: 3.13

Nutrition