Wednesday, January 20, 2016

Cumin Lime Fish Tacos with Cabbage Radish Slaw

This may sound fancy, but it's sooo quick and easy with help from a few shortcuts. I threw this together for a weeknight dinner with an avocado pico de gallo and it was so delicious! Here is what you need:

1 bag peeled, de veined, tail off shrimp. I use Argentinian red shrimp from Trader Joes. 
1/3 bag of prepared cabbage cole slaw mix
2-3 large radishes 
Cumin/lime seasoning (Mrs. Dash Fiesta Lime is PERFECT, you can also you taco seasoning and some lime juice)
Corn tortillas
2 tablespoons plain Greek yogurt
4 scallions

Pre-heat oven to 425. Rinse and drain shrimp. Toss with olive oil and a few shakes of seasoning on a foil lined baking sheet. 





Pop in the oven for about 6 minutes until cooked through. Meanwhile, mix the cabbage mix, julienned radishes, chopped scallions, yogurt and a few dashes of seasoning plus salt to taste. This is your "slaw". 







Remove shrimp from oven. 



Heat corn tortillas. Top with shrimp, slaw and whatever else you want (avocado pico de gallo pictured). Enjoy! 


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