Debi Mazar's Island Shrimp Tacos with Cabbage & Pineapple Slaw

Debi Mazar's Island Shrimp Tacos with Cabbage & Pineapple Slaw

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  • 1 lb medium shrimp
  • 2 tbsp canola oil
  • 3 tbsp Soy Vay® Island Teriyaki Marinade & Sauce
  • 2 cups shredded green cabbage
  • 1 cup diced pineapple
  • 1/4 cup diced red onion
  • 2 tbsp chopped cilantro
  • juice of 1 lime
  • salt to taste
  • 8 corn tortillas


  • 1.
    Peel and devein the shrimp, if necessary.
  • 2.
    Heat the oil in a large non-stick frying pan over medium heat.


  • 1.
    Sauté the shrimp.
  • 2.
    When they just start to turn pink, add the island teriyaki sauce and continue to sauté until the shrimp are cooked through.
  • 3.
    In a large mixing bowl, combine the cabbage, pineapple, onion, cilantro, lime juice and salt. Toss until everything is evenly coated.
  • 4.
    Heat the tortillas by placing them in a dry, heated skillet for 1-2 minutes per side.
  • 5.
    Spoon a few shrimp into each tortilla and top with the cabbage and pineapple slaw.
  • 6.
    Serve immediately.



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