Shrimp Tacos with Pomegranate Coleslaw

Get more bang for your bite by swapping your tried and true taco recipe for this Baja-style delight. With fresh shrimp and crisp produce in tow, this dish will stand out from your lineup of heavy weeknight dinners.

What You Need:

  • 1 Dole Creamy Coleslaw Salad Kit
  • 1 large Granny Smith apple, finely chopped
  • 1/2 cup pomegranate arils (seeds)
  • 1 lb Fresh Market shrimp, pre-seasoned, pre-cooked
  • 8 small corn and flour blend tortillas

 How It’s Made:

  1. For slaw, use a large bowl to combine cabbage mix, chopped apple, pomegranate seeds, and dressing.
  2. In a heated skillet, warm shrimp, cooking each side for about 1 minute, or until hot. (Don’t overcook to avoid tough shrimp.)
  3. Remove shrimp from pan and heat tortillas lightly on each side, if desired. Place 4-5 shrimp in a tortilla and top with coleslaw.
  4. Tip: Cut up shrimp for ease of eating.

Serving Size: 4

Nutritional Facts:
Plate icon

Calories 387
Total Fat 12g
Chol 177mg
Protein 35g

Sodium 708mg
Total Carbs 50g
Fiber 10g
Sugars 13g

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