Shrimp Tacos with Cilantro Cotija Slaw

July 7, 2020

  • Yields: Serves 4


For the shrimp:

1 pound shrimp

1 tablespoon Barons Garlic Olive Oil

2 teaspoons taco seasoning

2 tablespoons shallot, minced

2 garlic cloves, minced

2 teaspoons jalapeño, minced

2 tablespoons fresh lemon juice

For the slaw:

2½ cups shredded lettuce

1 cup shredded red cabbage

1 large tomato, diced

¼ cup Litehouse Cotija Cilantro Dressing, or more to taste

1 tablespoon cilantro, chopped

For the tacos:

8 corn or flour tortillas

1½ cups guacamole

1 cup fresh salsa

2 radishes, julienned

½ cup cotija cheese

¼ cup fresh cilantro, chopped

Fresh lime wedges, for serving


1In a large bowl, add all ingredients for taco slaw. Toss gently to combine and set aside.

2Toss shrimp with taco seasoning until evenly coated.

3Heat garlic oil in a large pan over medium heat. Add shallot, garlic, and jalapeño to pan and cook for 1-2 minutes, stirring frequently.

4Add in shrimp and continue to sauté until shrimp are cooked. Top with fresh lemon juice and set aside.

5To assemble tacos, top each tortilla with guacamole, taco slaw, shrimp and salsa.

6Sprinkle on julienned radish, cotija, and fresh cilantro.

7Finish each taco with a squeeze of fresh lime juice and serve immediately.