–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


  1. In a large bowl, add all ingredients for taco slaw. Toss gently to combine and set aside.
  2. Toss shrimp with taco seasoning until evenly coated. Heat garlic oil in a large pan over medium heat.
  3. Add shallot, garlic, and jalapeño to pan and cook for 1-2 minutes, stirring frequently.
  4. Add in shrimp and continue to sauté until shrimp are cooked. Top with fresh lemon juice and set aside.
  5. To assemble tacos, top each tortilla with guacamole, taco slaw, shrimp and salsa.
  6. Sprinkle on julienned radish, cotija, and fresh cilantro. Finish each taco with a squeeze of fresh lime juice and serve immediately.

Serves 4