These shrimp tacos are fresh and packed with Mediterranean flavor. Juicy roasted shrimp are paired with crisp coleslaw and topped with Divina's Gigandes Beans in Vinaigrette for an easy weeknight dinner or crowd-pleasing taco night spread.
INGREDIENTS
1 cup Divina Gigandes Beans in Vinaigrette, drained (reserve marinade)
1 lb shrimp, peeled and deveined
12 soft corn tortillas, 6-inch rounds
1 bag coleslaw mix (or 2 to 3 cups shredded cabbage)
3 limes (2 juiced, 1 cut into wedges)
1 bunch fresh cilantro
Salt and freshly ground black pepper, to taste
INSTRUCTIONS
- Preheat oven to 425°F.
- Pat shrimp dry and place in a large bowl with the reserved marinade from the Divina Gigandes Beans in Vinaigrette. Toss to coat evenly.
- Spread the shrimp onto a large baking sheet in a single layer. Season with salt and freshly ground black pepper.
- Roast for about 8 to 10 minutes, or until the shrimp are pink and just cooked through.
- Meanwhile, combine the coleslaw mix with the juice of 1 lime in a medium bowl. Season with salt and pepper and toss until evenly coated.
- Warm tortillas according to package directions.
- Assemble tacos with roasted shrimp, gigandes beans, cabbage slaw and fresh cilantro. Serve with lime wedges on the side.
