In our opinion, any night is taco night. While we love all kinds of tacos, these shrimp tacos are easy and one of our favorites! 


For the Slaw: 

1/2 head of green cabbage, thinly sliced 
1/2 carrot, peeled 
1/4 cup chopped cilantro 
1 tablespoon fresh squeezed orange juice
1 tablespoon lime juice
1 tablespoon olive oil 
1/2 clove of garlic, grated 
1 teaspoon honey 
1/2 teaspoon salt
1/4 teaspoon pepper 

Combine all ingredients in bowl (can be made up to an hour in advance). 

For the onions: 

1 red onion, sliced
1/2 teaspoon salt
1.5 tablespoons butter

In skillet, heat butter over high heat. Add onions and cook until browned, about 8-10 minutes. Remove from skillet and set aside. 

For the Shrimp: 

1 pound jumbo Gulf shrimp
1 teaspoon hot sauce (we love Cholula!)
1 tablespoon lime juice (about 1/2 a lime) 
1/2 clove of garlic, grated
1/2 teaspoon cumin 
1/4 teaspoon pepper
1/2 teaspoon salt
1 tablespoon butter

Combine ingredients and let sit for 15 minutes. Using the same skillet in which the onions were cooked, heat butter over medium high heat. Add shrimp and cook until shrimp are pink and cooked through, about 3 minutes per side. 


6 corn tortillas
1/2 cup coarsely grated cotija cheese
1 avocado, diced
Cholula (optional)
Lime wedge (optional)


Five Seasons