Ingredients
Scale
- 1.5 cups coleslaw mix (pre-shredded cabbage & carrots)
- 2 cups kale, washed, stems removed, chopped into bite-sized pieces
- 1 jalapeño, diced with seeds removed
- 2 tbsp nonfat greek yogurt
- 1 tbsp lemon juice
- 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- 2 tbsp blackening seasoning, or bbq rub
- 18 large shrimp
- 6 corn tortillas (I used Pinole Blue Pink Tortillas)
For the Spicy Cashew Sauce:
- 3 tbsp hot sauce (I used Crystal)
- 1/4 cup olive oil
- 1/4 cup cashews
- dash of salt
Instructions
- First, make the cashew sauce by adding all four ingredients to a large glass measuring cup. Blend with an immersion blender until smooth and creamy. Set aside.
- Add coleslaw, chopped kale, and diced jalapeño to a medium-sized mixing bowl.
- In small prep bowl, stir together yogurt, lemon juice, salt, and pepper. Toss with greens. There should be just enough to lightly coat all the greens. Set aside.
- Peel shrimp and pat dry. In a prep bowl, toss with 2 tablespoons BBQ rub or blackening seasoning. I used this Trader Joe’s BBQ rub.
- Heat 1 tbsp oil of your choice (I used coconut oil) in large skillet over medium-high. Cook shrimp for 2-3 minutes on each side, until opaque all the way through.
- Meanwhile, wet a paper towel and wring it out. Wrap the stack of tortillas in the paper towel and microwave on a plate for 30 seconds.
- To build the tacos, place a handful of the slaw on each warm tortilla, topped with 3 shrimp. Drizzle with spicy cashew sauce.
- Prep Time: 25 mins
- Cook Time: 10 mins
