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25 minutes
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
sour cream (regular)
cotija cheese
gluten-free
kid friendly
has meat
has pasta
has seafood
(?)
Has seafood from:
shrimp
mediterranean
vegan
(?)
Not vegan due to:
sour cream (regular)
shrimp
cotija cheese
vegetarian
(?)
Not vegetarian due to:
shrimp
pescetarian
paleo
(?)
Not paleo due to:
corn tortilla
cotija cheese
This recipe has no customizations.
 
Nutrition to Note
This recipe has Fat (total lipid) as 68.7% (as a percentage of RDA).
 
You may need to take this into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 16.6% of RDA
• Calories: 47.7% of RDA
• Carbs: 14.0% of RDA
• Fat (total lipid): 68.7% of RDA
• Fiber: 46.8% of RDA
• Fructose: 2.2% of RDA
• Protein: 33.6% of RDA
• Sodium: 31.1% of RDA
• Sugar: 14.0% of RDA
• Vitamin A (IU): 62.6% of RDA
• Vitamin B6: 29.5% of RDA
• Vitamin C: 61.5% of RDA
• Iron: 6.7% of RDA
• Magnesium: 33.8% of RDA
• Manganese: 85.4% of RDA
• Niacin: 34.0% of RDA
• Potassium: 34.9% of RDA
• Zinc: 21.0% of RDA
If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.
 
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
38.6
g
Calories
953
 
Fiber
13.1
g
Iron
1.27
mg
Protein
37.8
g
Sodium
420
mg
Sugars
4.38
g
Fat (total lipid)
42.0
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
1/4
cups
+
-
 
 
1/4
cups
+
-
 
 
1/2
cups
+
-
 
chopped.
 
1/2
cups
+
-
 
 
3
whole
+
-
 
2 juiced, 1 cut into wedges for serving.
 
1/2
cups
+
-
 
 
1
lb
+
-
 
washed, peeled, deveined.
 
1
tsp
+
-
 
 
1
tsp
+
-
 
 
1/4
tsp
+
-
 
 
2
cups
+
-
 
2-3 cups, shredded.
 
8
whole
+
-
 
 
2
whole
+
-
 
diced.
 
1/2
cups
+
-
 
 
3
cloves
+
-
 
 
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PREPARATION
PREPARING THE GARLIC CILANTRO LIME SAUCE
1.
Pulse ¼ cup oil, ¼ cup water, ½ cup chopped green onions, ½ cup cilantro leaves, 2-3 cloves garlic, ½ teaspoon salt, and juice of 2 limes in a food processor.
2.
When mostly smooth, add the sour cream and pulse until combined. Taste and adjust as needed. Set aside.
PREPARING THE SHRIMP TACOS
3.
Heat a drizzle of oil a large skillet over medium high heat.
4.
Pat the shrimp dry with paper towels and sprinkle with 1 teaspoon chili powder, 1 teaspoon cumin, and ¼ teaspoon cayenne pepper (more or less to taste).
5.
Add the shrimp to the hot pan and sauté for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
6.
Toss some of the sauce (not all) with the cabbage until it the cabbage is coated to your liking. It should resemble a coleslaw - you want it to be enough sauce so the cabbage is weighed down a little bit. Use leftover sauce on top of the tacos or in other recipes.
7.
To serve tacos, smash a spoonful of avocado on the tortillas, top with coleslaw, a few pieces of shrimp and finish with Cotjia cheese, cilantro, and lime wedges.
 
THIS RECIPE CAN BE CUSTOMIZED
Make it Shellfish Free!
A shellfish-free variant of this recipe can be made. Just substitute surimi for shrimp.
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 953
Protein 37.8 g
Carbohydrates 38.6 g
Iron 1.27 mg
Fiber 13.1 g
Calcium 166 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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