What says summer more than shrimp tacos? I love this recipe. It’s quick and easy, bright and healthy and so delicious. The other day I made a big batch of our favorite coleslaw to go with some BBQ chicken, and knew it’d be awesome on top of shrimp tacos as well. It was so nice in the midst of a crazy Saturday to pull out the pre-made coleslaw, blend up some dressing and sauté some shrimp in the time it would usually take to make PB&J. I love those dishes that taste and look so complex, but are so sweet and simple!

For the dressing: Adapted from our best bites 
1 pack Hidden Valley Ranch Dressing Mix
1C mayo
1/2 C buttermilk, milk, or coconut milk
1 lime/2 Tbsp lime juice
2-3 tsp lazy garlic
1/2 C roughly chopped cilantro
1/2 C jarred green salsa
hot sauce

1 Tbsp butter
Tajin (optional)
1 Lb peeled, deveined, cooked shrimp
Lime, Cilantro and Cotija cheese to serve

Place the dressing mix, mayo, milk, lime juice, lazy garlic, cilantro, salsa and hot sauce in a blender, and blend for a minute or two until smooth. (If made a few hours ahead of time, it will thicken).

Heat the butter in a pan over medium-high eat, add the shrimp, season with salt and pepper and tajin if desired, and a squeeze of fresh lime juice and cook for a minute or two, just to heat through.

Warm some tortillas, place some shrimp in the tortillas, top with coleslaw, dressing, cilantro and cotija cheese, and serve with fresh lime wedges. <3 Sarah