This favorite restaurant meal can easily be made at home.
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1 tablespoon Land O Lakes® Butter
1 tablespoon fresh lemon juice
2 teaspoons freshly grated lemon zest
1/2 teaspoon salt
1/4 teaspoon cracked black pepper
1/2 pound medium raw shrimp, thawed, peeled, deveined, tails removed
3 cups coleslaw mix
1/2 cup cilantro leaves
8 hard corn taco shells, warmed
Pico de gallo, if desired
Guacamole, if desired
Sour cream, if desired
Melt butter in 10-inch skillet over medium heat. Add lemon juice, lemon zest, salt and pepper; continue cooking until bubbles begin to form. Add shrimp; continue cooking 2-3 minutes or until shrimp are pink. Remove from skillet.
Place coleslaw and cilantro into same skillet; heat, stirring occasionally, until coated and heated through.
Fill each taco shell with coleslaw mixture, shrimp and additional toppings, as desired.