Must Have Chicken and Shrimp Zesty Slaw Tacos -
Written by Sandy Vanna Punia
Prep Time: 25 minutes!


570 g shrimp
310 g chicken tenders
12 tortillas
2 tbsp enchilada seasoning
2 garlic, cloves
2 lime
7 g cilantro
340 g coleslaw cabbage mix
6 tbsp sour cream
4 tbsp chipotle sauce
¼ cup feta cheese, crumbled
4 tbsp oil
¼ tsp salt
¼ tsp pepper


  1. Before starting, wash and dry all produce. Peel, then mince or grate garlic.
  2. Zest, then juice half the lime. Cut remaining lime into wedges. Roughly chop cilantro.
  3. Drain and rinse shrimp, using a strainer, then pat dry with paper towels. Season with salt and pepper. Pat chicken dry with paper towels.
  4. Stir together garlic, sour cream, lime zest and lime juice in a large bowl.
  5. Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), add chicken to pan.
  6. Reduce heat to medium, then close lid. Once the chicken is in the pan, don’t poke, prod, wiggle, or try to flip the chicken for a full five minutes. Flip it once and don’t touch again with the goal of golden-brown color on each side. Once cooked, set aside.
  7. Then in a clean pan, add 1 tbsp oil (dbl for 4 ppl), and the shrimp.
  8. Cook, stirring occasionally, until shrimp just turn pink, 2-3 min.
  9. Sprinkle Enchilada seasoning over shrimp, stirring constantly, until fragrant, 30 sec.
  10. While shrimp cooks, add coleslaw cabbage mix and half the cilantro to the large bowl with dressing. Season with salt and pepper to taste, then toss to coat.
  11. Wrap tortillas in paper towels. Microwave until tortillas are warm and flexible, 1 min. (TIP: You can skip this step if you don't want to warm the tortillas!)
  12. Divide coleslaw between tortillas, then top with chicken or shrimp.
  13. Drizzle chipotle sauce over top, then sprinkle with feta and remaining cilantro. Serve lime wedges alongside, if desired.
Nutrition Values Per Serving (2 Servings):
Calories: 600 kcal
Fat: 27 g
Carbohydrate: 60 g
Protein: 32 g
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