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Tajín Shrimp Tacos with Cabbage Slaw
Ingredients
  • 2 cups shredded tricolor coleslaw mix
  • 1 cup chopped fresh pineapple
  • 2 tablespoons extra-virgin olive oil, divided
  • 12 ounces large peeled and deveined raw shrimp (about 20 shrimp), patted dry
  • 1 ½ teaspoons lower-sodium chile-lime seasoning (such as Tajín)
  • 8 (6-inch)  corn tortillas, warmed
  • Lime wedges, for serving (optional)
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