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Easy and Delicious Shrimp Tacos with Roasted Poblano & Garlic




  • Frozen or Fresh Shrimp

  • 1 cup cabbage slaw mix 

  • ½ cup corn (we use frozen)

  • ½ cup canned black beans- drained and rinsed

  • Corn or Flour tortillas (4)

  • 1 Lime

  • ¼ cup chopped cilantro

  • ¾  tbsp chili powder

  • ½ tsp salt

  • 1 tbsp Olive Oil

  • Roasted Poblano & Garlic Finishing Sauce


  1. Take shrimp out of package approx. 6 per person- dust shrimp with ¼ tbsp chili powder. Put off to the side to let sit.

  2. Put 1 cup slaw mix in a small bowl and add 2 tbsp. Roasted Poblano & Garlic Finishing Sauce and toss- add half of the cilantro and a squeeze of ½ lime. Set Aside.

  3. In a small skillet, add 1 tbsp olive oil and heat on high. Shrimp cooks fast so only 1 minute per side. Once cooked, set aside to cool.

  4. In the same pan as shrimp, add ½ cup corn and ½ cup black beans. Toss with ½  tbsp chili powder and ½ tsp salt, stir on high for 4 minutes.

  5. As corn and black beans cook, cut and scoop avocado onto a plate and slice into pieces. 

  6. Warm tortillas in the microwave for 15 seconds. 

  7. Divide tortillas, fill with slaw and shrimp. Top with avocado. Drizzle Roasted Poblano & Garlic Finishing Sauce over tacos to enjoy with each bite. Garnish with cilantro and lime if desired.

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