Shrimp Tacos Recipe from EatingWell.

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 1/2 teaspoons lower-sodium chile-lime seasoning (such as Tajín)
• 8 (6-inch) corn tortillas, warmed
• Lime wedges, for serving (optional)

Directions

1. Toss coleslaw mix, pineapple and 1 tablespoon oil together in a medium bowl until evenly coated. Set aside at room temperature.
2. In another medium bowl, toss shrimp with chile-lime seasoning until evenly coated.
3. Heat the remaining 1 tablespoon oil in a large cast-iron skillet over medium-high heat until shimmering. Add the shrimp; cook, undisturbed, until mostly cooked through and golden brown on the bottoms, 2 to 3 minutes. Flip the shrimp; cook, stirring often, until opaque and fully cooked through, 30 seconds to 1 minute.
4. Divide the shrimp among 8 tortillas; top each with coleslaw mixture. Serve with lime wedges, if desired.