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Shrimp Tacos

Shrimp Tacos
Serves 4
Pair this easy summer meal with Organic Hop Cuvée West Coast Ale from Bison Brewing, Ukiah, California.
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  1. 2 lbs. raw jumbo shrimp, peeled, deveined and tails left on
  2. Tulocay Fish & Shellfish Herb Rub
  3. Avocado
  4. Cilantro
  5. Lime
  6. 1 package Mí Abuelita Corn Tortillas
  1. 6 carrots, peeled & shredded
  2. 1/2 head green cabbage, finely shredded
  3. 1/4 head red cabbage, finely shredded
  4. 1/2 bottle Stonewall Kitchens New England Coleslaw dressing
  1. Toss raw shrimp with Fish & Shellfish Herb Rub. Place on skewers. Grill 7-10 minutes. Remove shrimp from grill and cool for a few minutes. Remove tails. Toss slaw ingredients together.
  2. Arrange shrimp and slaw on tortillas and serve with avocado, cilantro and fresh lime wedges. Serves 4-6.
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