Easy Trader Joe’s Shrimp Tacos
These tacos are quick and easy and all ingredients can be found at Trader Joe's! I love this recipe because you can whip together Taco Tuesday super fast and it's tasty. Quick and tasty might be my life motto. Don't worry, if you are one of the unfortunate souls that don't live near a TJ's, you can find similar ingredients in other local grocery stores.
The frozen shrimp is something I pretty much always have in my freezer. I've used them for shrimp cocktails, salads and like this post, tacos. They are easy to quickly defrost by running cold water on them. They are already cooked and deveined so it makes prepping very simple. When cooking, you just want to heat up until warmed and seasoned, as they are already cooked.
The Trader Joe's jalapeño sauce is one of my favorites. It's always in my fridge, and I often have a spare in the pantry. It's good on pretty much everything. From burrito bowls to egg white muffins and tacos! This recipe uses it for the coleslaw. You can use any coleslaw mix, or even a chopped salad mix. Most coleslaw uses mayo as a base, so if the jalapeño sauce is too spicy for you, cut it with some mayo.
If you can't get the jalapeño sauce you can try the guacamole salsa which is located in the Mexican section of most major grocery stores. I got this one at Target. Guacamole salsa is also pretty easy to make fresh! Should I post a copy cat for this? Let me know!
The way I put together my tacos is guac on the bottom, shrimp, cole slaw mix then some homemade pickled onions, if you have them. Pickled onions are delicious and easy to make, I find a reason to put them on just about anything. Here is the recipe.
- oil or butter
- 1 bag frozen shrimp (cooked, deveined, tail off)
- paprika (to taste)
- cumin (to taste)
- Salt & Peppet (to taste)
- 1 tsp Jarred Garlic (divided)
- Jalapeno Sauce (Trader Joe's)
- 9 oz bag shredded green & red cabbage (or any coleslaw mix)
- 1 lime (or lemon)
- 4 avocados
- cilantro (optional) (to taste)
- pickled onion (recipe link above ) (optional)
Defrost your shrimp by following the directions on the back.
Prep the coleslaw by adding the coleslaw mix to a bowl and pouring the jalapeño sauce over to taste. Mix together then put in the fridge until you are ready to serve.
If the sauce is too hot you can mix with mayo first then add the jalapeño sauce to taste.Drizzle some oil or butter in a pan with 1/2 tsp jarred garlic. Add the thawed shrimp, season to taste with cumin, paprika, garlic power, salt & pepper and continue to cook until heated through.
The shrimp is already cooked and only needs to be heated through and seasoned.Make your quick guacamole by mashing avocados with lemon or lime juice, salt, pepper, 1/2 tsp jarred garlic and cilantro (optional).
You can also add pico de gallo or your favorite guac ingredients.Heat your corn tortillas on the stove then prep your tacos by adding guac at the bottom of the tortilla, then shrimp and top with the jalapeño coleslaw mix and homemade pickled red onions (recipe link above). Enjoy!