Quick Shrimp Tacos with Land O'Lakes Express

When I am short on time I still like to cook well but try to take shortcuts. I've still been eating paleo style. Kinda. Okay. I lie.  I have been off my game for at least two months but the recipe that I made today for shrimp tacos is paleo - if you leave the taco shell off. Which I didn't. But, you know. A new year is coming and I'll get back on it! Seriously. For real. Let's move on.

I made some fabulous shrimp tacos that literally took 10 minutes to make. I made all my purchases at Walmart: pre-cleaned shrimp, cabbage, cilantro and the magic ingredient - Land O' Lakes express.

Armed with these items making the tacos was so quick and easy! My son loves shrimp and although I could only get him to eat a little bit of the cabbage mixture, he devoured the shrimp.

I utilized a recipe from Land O'Lakes but tailored it to my taste and instead of using fish I used shrimp. I am sure the recipe would be great with fish but I knew my son would eat shrimp so I stuck with that.

I simply placed the large pat of already seasoned butter in a heated pan,

 added the shrimp and sauteed for about 3 minutes,

removed them and added the cabbage and cilantro.

 That was it!

I layered the cabbage and shrimp in a taco shell and topped with guacamole and pico de gallo. The quickest meal ever and it was tasty.  So tasty in fact, I took a bite before I could take a picture!

And if you'd like to try it yourself, here is the recipe. Enjoy! 

Fish Tacos (reprinted from Land O Lakes website) 

• 1 Land O Lakes® Lemon Pepper Sauté Express^™Sauté Starter square
• 1/2 pound tilapia fillets
• 3 cups coleslaw mix
• 1/2 cup cilantro leaves
• 8 hard corn taco shells, warmed
• Pico de gallo, if desired
• Guacamole, if desired
• Sour cream, if desired
• • 
  • Melt
    Saute Express^™ square in 10-inch nonstick skillet over medium-low heat just until bubbles begin to form.
  • Add
    fish.
  • Sauté
    7-10 minutes or until golden brown on both sides and flaky. Remove from skillet.
  • Stir
    coleslaw and cilantro into skillet until coated and heated through.
  • Break
    fish into bite-sized pieces. Fill each taco shell with coleslaw mixture, fish and additional toppings.
    
    
    
    
    
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