– Ready to eat in 15 minutes! – Easy to make – They're gluten & dairy free!
– Shrimp – Salt – Pepper – Tequila – Lime Juice –Oil Lime Slaw – Broccoli Slaw – Lime Juice To Serve – Corn Tortillas
To a medium bowl, add broccoli slaw and lime juice. Toss to combine and leave to the side while making the tequila lime shrimp.
Place shrimp in a hot, oiled pan and season with salt and pepper. Stir and allow to cook for about 2 minutes, until shrimp begins to turn pink. Once shrimp is beginning to turn pink, add tequila and lime juice.
Stir to combine and cook for an additional 2 minutes, or until shrimp is opaque and fully cooked through.
Warm corn tortillas in a skillet, over the open flame, in the oven or in the microwave. Add a handful of broccoli-lime slaw (about ¼ cup) to each corn tortilla. Add shrimp on each taco, on top of the slaw. Serve immediately.