Shrimp Tacos

It's Sunday March 2 and today I'm planning multiple meals for the week.  It's -1 outside so I guess there isn't much else to do, right? 

Today's Lunch - Shrimp Tacos with Tangy Coleslaw.  I'm also bbq'ing a pork butt (which we'll need the slaw for the sandwiches) and some ring sausage and chicken for the jumbalaya we'll have later this week. 

Shrimp tacos are the easiest thing to make, and so yummy.  A few frozen shrimp, some old bay or creole seasoning, and some chipotle mayo and you have yourself a healthy and nutritious lunch.  Oh, don't forget to take the tails off the shrimp.

The upside is our kids love them too.  They love anything with shrimp, I would leave off the chipotle mayo though, that might be a little on the spicy side for the children.

Here's the coleslaw recipe.

Tangy Coleslaw Recipe - This is courtesy of my Weber's Smoke cookbook.

• 1/3 C cider vinegar
• 1/3 C Canola Oil
• 1/3 C Sugar
• 1.5 t celery seed
• 1 T Kosher Salt
• 1/2 t black pepper

• 1/2 head of cabbage thinly sliced
• 1 cucumber cut into thin half moons
• 2 C shredded carrots
• 2 C thinly sliced yellow onion
• 1 C thinly sliced red pepper
• 1 C thinly sliced green pepper

Directions:  Cut, Mix, Eat

You can also check out my page for pork and slaw sandwiches.