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Texy Shrimp Tacos with Mocha Citrus Salsa, Cabbage Slaw, and Cilantro Cream

Updated: Jan 7, 2022

Texy Taco Tuesday

By: Pam Smith, RDN

TTake the guess-work out of cooking and add in the fun, all from your own kitchen! Grab your recipe, grocery list, prep sheet, and wine pairing below, and then cook along with Pam using the video at the bottom of this post! Come join others who are making this meal and many more in the P.S. Flavor!™ Cooking Club group on Facebook at (This meal is from the October 2018 cooking class.)

Want to get the flavors that make this meal magical? They’re all available at!

A colorful meal is not only visually appealing, but it also contains a variety of nutrients and is flavorful and satisfying. Great food that's great for you! - Pam Smith, RDN

Texy Shrimp Tacos

Yields: 4 Servings


  • 1 pound medium or large shrimp

  • 1 tablespoon extra virgin olive oil

  • 1 tablespoon P.S. Flavor!™ Texy Taco

  • Juice of one lime

  • 16 (6 inch) flour or corn tortillas

  • Cabbage Slaw, recipe follows

  • Mocha Citrus Salsa, recipe follows

  • Cilantro Crema, recipe follows


  1. Peel shrimp, remove tails, and devein.

  2. Season shrimp with P.S.Flavor!™ Texy Taco in a bowl, stirring to cover shrimp evenly with seasoning.

  3. Heat sauté pan over medium heat. Add olive oil to pan, heat, then add shrimp and sauté for 3-5 minutes until just done (when pink and no longer translucent). Squeeze fresh lime juice over shrimp, and toss to coat.

  4. To serve, place two tortillas stacked on each plate. Top with one quarter of the Cabbage Slaw, a portion of the shrimp, a heaping tablespoon or two of the Mocha Citrus Salsa, and a tablespoon or so of the Cilantro Crema.

  5. Fold over and eat with gusto!



Cabbage Slaw


  • 2 cups finely shredded green cabbage

  • 1/2 cup thinly sliced red bell pepper

  • 1/3 cup thinly sliced red onion

  • 2 tablespoons seasoned rice wine vinegar

  • 2 tablespoons olive oil

  • 2 teaspoons P.S. Flavor!™ Texy Taco


  1. Combine all ingredients in a bowl. Gently toss,adding additional P.S. Flavor!™ Texy Taco, if needed for taste.

  2. This may be prepared an hour in advance and kept covered and refrigerated.

Mocha Citrus Salsa


  • 3 large navel oranges, peeled, segmented, and diced

  • 2 large limes, peeled, segmented, membrane removed, and diced

  • 1 teaspoon chopped fresh cilantro

  • 1 teaspoon seeded and minced jalapeño chile, or to your taste

  • 1 avocado, peeled and diced

  • 2 teaspoons seasoned rice wine vinegar

  • 2 teaspoons olive oil

  • 1 teaspoon P.S. Flavor!™ Mocha Chili


  1. Combine the diced citrus segments in a bowl.

  2. Add all the other ingredients and gently toss to combine.

Cilantro Crema


  • 1/2 cup lite sour cream

  • 3 tablespoons chopped fresh cilantro

  • 1 tablespoon minced scallions, green part only

  • 1 tablespoon lime juice

  • 1 teaspoon P.S. Flavor!™ Texy Taco


  1. Combine all the ingredients and season with P.S.Flavor!™ Texy Taco, adding more to taste, if desired.

  2. This may be prepared a day in advance, covered and refrigerated.

  3. Note: Crema should be consistency of pancake batter. If too thick, thin with a little buttermilk or milk.



Grocery List

SEAFOOD 1 lb. medium or large shrimp

PRODUCE 3 large navel oranges 1 red bell pepper 4 large limes 1 head green cabbage Fresh cilantro 1 small red onion 1 jalapeño chile 1 scallion 1 avocado

MISCELLANEOUS 8 (6-inch) flour or corn tortillas cup lite sour cream

CHECK YOUR PANTRY FOR Extra virgin olive oil Seasoned rice wine vinegar

P.S. FLAVOR!™ SPICES Texy Taco Mocha Chili


Prep Sheet

EQUIPMENT 4 medium size bowls Cutting board Chef’s knife 1 nonstick sauté pan Wooden spoon or silicon spatula Squeeze bottle (optional) Tasting spoons Serving plates

PRE-PREPPED INGREDIENTS 1 pound shrimp, peeled, deveined and tails removed 2 cups finely shredded green cabbage 1/3 cup thinly sliced red onion Small red onion (about 1/2 cup) (large dice) 1 red bell pepper (large dice) 3 navel oranges (2 peeled and diced) 4 large limes (2 peeled and diced) 1/2 cup fresh cilantro or flat leaf parsley (chopped 1 teaspoon jalapeño pepper (seeded and minced) 1 avocado (peeled and diced) 1 tablespoon scallions (minced)

INGREDIENTS TO HAVE READY Extra virgin olive oil 8, 6-inch corn or flour tortillas 3 tablespoons seasoned rice wine vinegar Lite sour cream 2 tablespoons P.S. Flavor!™ Texy Taco 1 teaspoon P.S. Flavor!™ Mocha Chili


Watch this meal come to life here:

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