Shrimp tacos with tangy slaw


  • 1 bag (340 g) Farm Boy™️ raw wild-caught Argentinian shrimp (thawed and patted dry)
  • 1 tbsp Farm Boy taco seasoning
  • 1 garlic clove minced
  • 2 tbsp Farm Boy™️ extra virgin olive oil (divided)
  • Farm Boy™️ fleur de sel to taste
  • 6-8 corn tortillas
  • 1 package Farm Boy guacamole
  • 1 package Farm Boy™️ pico de gallo
  • Farm Boy not too hot sauce to taste
  • ¼ cup cilantro chopped (for garnish)
  • lime wedges (for garnish)
  • 1 cup green cabbage shredded
  • 1 cup red cabbage shredded
  • ¼ cup Farm Boy™️ roasted garlic and herb mayonnaise
  • juice and zest of half a lime
  • Farm Boy™️ fleur de sel to taste


  1. In a medium bowl, combine shrimp, taco seasoning, garlic, 1 tablespoon olive oil, lime juice, and salt to taste. Marinate shrimp mixture for 15 minutes while you make the slaw.
  2. In a medium bowl, combine the coleslaw mix, mayonnaise, lime juice and zest, and salt to taste. Set aside.
  3. Heat a medium saucepan over high heat and add remaining tablespoon olive oil. Cook shrimp for 1 ½ -2 minutes per side, until internal temperature reaches 165°F.
  4. Warm up tortillas and spread guacamole over them. Mound shrimp and tangy slaw over guacamole and garnish with Pico de Gallo, chopped cilantro and a few drops of hot sauce. Serve with lime wedges.