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    Cabbage Slaw

    2 cups of shredded red or green cabbage

    2 green onions (sliced thinly)

    ? cup of roughly chopped cilantro

    2 tsp lime juice

    1 tsp honey (optional)

    3 tbsp avocado or olive oil

    ? tsp sea salt

    ? tsp black pepper

    ? tsp cumin


    1 pound shrimp (peeled and deveined with tails removed)

    1 tbsp olive oil

    2 tbsp tequila

    ? tsp sea salt

    1 lime (cut into 8 wedges)

    Build the Tacos

    8 4-inch corn or flour tortillas

    ? cup garlic mayonnaise

    1 cup of Pico de Gallo style salsa

    From The Author

    Add these shrimp tacos to the weekly dinner schedule. After all, who doesn’t love tacos? There are so many ways to create a taco and they are extremely easy, quick and cost-effective to prepare.

    To save time, purchase shrimp that is already peeled and deveined. Shrimp is a high protein, low-calorie food that is rich in iodine, which is good for the hormones that control our metabolism. Cooking the shrimp with a little bit of garlic adds a boost of nutty flavor.

    Piling a flavorful cabbage slaw onto the tortillas lends a healthy serving of flavorful cruciferous vegetables, which have been shown to contain cancer-fighting properties. The addition of the cilantro not only tastes good but can help cleanse the body of toxic metals as well. It’s an incredible source of antioxidants and is loaded with vitamins and minerals.

    Don’t forget the Pico de Gallo, as this raw tomato and onion salsa balances the creaminess of the garlic mayonnaise as well as adds another layer of flavor.

    Preparation for the Cabbage Slaw

    1. In a bowl, combine all of the ingredients and set aside.

    Preparation for the Shrimp

    1. Heat a large sauté pan over medium-high heat and add the olive oil. Heat for about 30-45 seconds or until the oil is shimmering.
    2. Add shrimp to the olive oil and cook the shrimp until just cooked through. This will take about 2 minutes.
    3. Add the garlic and the sea salt and cook for another 30 seconds.
    4. “Stop” the cooking process by deglazing with tequila. You may also substitute white wine.

    To assemble the Tacos

    1. Remove the tortillas from the oven. Divide them onto 4 plates and then divide the cabbage slaw evenly onto each.
    2. Top each tortilla with two pieces of the shrimp.
    3. Top each of the tortillas with the garlic mayonnaise and the Pico de Gallo salsa.
    4. Squeeze the remaining four lime wedges over the tacos.
    Nutrition Facts

    Serving Size 2 Tacos

    Serving Per Container 4

    Amount Per Serving
    Calories 299 Calories from Fat
    % Daily Value*
    Total Fat 17g
    Saturated Fat 2g
    Trans Fat 0g
    Cholesterol 170mg
    Sodium 1369mg
    Total Carbohydrate 25g
    Dietary Fiber 7g
    Sugars 6g
    Protein 19g
    Vitamin A 16% Vitamin C 61%
    Calcium 32% Iron 7%

    * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

    Calories: 2,000 2,500
    Total Fat Less than 65g 80g
    Saturated Fat Less than 20g 25g
    Cholesterol Less than 300mg 300 mg
    Sodium Less than 2,400mg 2,400mg
    Total Carbohydrate 300g 375g
    Dietary Fiber 25g 30g

    Calories per gram:

    Fat 9 • Carbohydrate 4 • Protein 4

    About the Author(s)

    Leslie Myers is a culinary professional with over thirty years of experience including healthy eating and cooking specialist, culinary instructor, restaurant owner and operator, caterer, operations manager, pastry chef, raw foods chef and culinary instructor. She is the owner of Foodsense, Now, a Solana Beach-based company which focuses on healthy eating for athletes. She is also the Professional Chef for Home Care Assistance, where she creates delicious recipes that promote brain health and healthy longevity and are appropriate for the changing dietary needs of seniors.

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