A tasty spin on a plain taco!

Being a self proclaimed chef, I strive to create dishes that are not only yumtastic, but healthy as well. I love mexican food, but I notice when I am done enjoying the great food and drinks, I feel extremely full and lazy. Over the weekend, I decided to cook and create a new spin on traditional tacos. Here is a great way to indulge in mexican food but with a lighter twist. I call this recipe Shrimp Slaw Tacos. The preparation is fairly simple and doesn’t take long at all. People who swear by their smartphones also can take the time and enjoy this dish.

Shrimp Slaw Taco

  1. 1 pound of fresh shrimp (if you are unsure how to clean shrimp, make sure the shell and veins are removed. You can ask your butcher at the local fish market to clean them for you!)
  2.  1 Avacado
  3. Whole wheat tortillas (1 package will be perfect for this)
  4. 1 head of purple cabbage (if you can not find this particular type of cabbage, you can use green cabbage or napa cabbage)
  5. An onion
  6. 1 large carrot
  7. 1 Lemon (or you can use any other citrus fruit of choice)
  8. 1 fresh jalapeno (this is completely optional)
  9. 1 tablespoon of Brown sugar (if you do not have brown sugar, you can use regular white sugar)
  10. A couple splashes of apple cider vinegar (whatever type of vinegar you have at home will work)
  11. 1 tomato
  12. cilantro for garnish

To begin, start with the freshly cleaned shrimp. Season with sea salt and black pepper. I like to sprinkle on lemon pepper season for an extra kick! In a separate bowl, thinnly slice the onion, jalapeno, and purple cabbage. Grate carrot as well and place veggies in that bowl. Squeeze lemon juice into the bowl face side up. When extracting juice from a citrus fruit, make sure the face is up so can catch any seeds that may fall into the dish. Add brown sugar and vinegar. Stir together all the ingredients and add sea salt and pepper for taste. The vinegar and lemon juice with begin to wilt the slaw. In this recipe, we are substituting slaw for the lettuce. Place slaw into the refrigerator until its time to chow down!


When cooking shrimp, the key is sautee them until opake. If you cook shrimp too long, they sometimes have a rubber like consistency. Place shrimp into a hot pan and cook until they are 100% done. Take them out and set aside on a plate. Take the hot skillet and wash it because you can use the same skillet to warm your tortillas!


Take a tortilla and place into warm skillet. Make sure you continue to flip it so each side is nicely toasted.  Dice up tomato, avacado, and cilantro for garnish. When done, place on a platter with other tortillas so you and your friends can enjoy this mexican fiesta! Now go ahead and enjoy the food! It will make you feel right at home in a mexican catina!

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