Shrimp Tacos With Slaw (Printable Version)
Seasoned shrimp and crisp slaw in warm tortillas make a fresh, satisfying meal ready in 30 minutes.
# What You Need:
→ Shrimp
01 - 1 lb large raw shrimp, peeled and deveined
02 - 1 tbsp olive oil
03 - 1 tsp chili powder
04 - 1/2 tsp cumin
05 - 1/2 tsp smoked paprika
06 - 1/2 tsp garlic powder
07 - Salt and black pepper, to taste
→ Slaw
08 - 2 cups shredded green cabbage
09 - 1 cup shredded red cabbage
10 - 1/2 cup shredded carrots
11 - 1/4 cup fresh cilantro, chopped
12 - 2 tbsp mayonnaise
13 - 2 tbsp plain Greek yogurt
14 - 2 tbsp fresh lime juice
15 - 1 tsp honey
16 - 1/4 tsp salt
17 - 1/4 tsp black pepper
→ Assembly
18 - 8 small corn or flour tortillas, warmed
19 - Lime wedges, for serving
20 - Extra cilantro or sliced jalapeños (optional)
# Method:
01 - In a bowl, toss shrimp with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Set aside to marinate for 10 minutes.
02 - In a large bowl, combine green and red cabbage, carrots, and cilantro. In a small bowl, whisk together mayonnaise, Greek yogurt, lime juice, honey, salt, and pepper. Pour dressing over the cabbage mixture and toss to combine. Chill in the refrigerator until needed.
03 - Heat a large skillet over medium-high heat. Add the shrimp in a single layer. Cook for 2–3 minutes per side or until pink and opaque. Remove from heat.
04 - Assemble the tacos by placing a generous spoonful of slaw on each warmed tortilla, topping with shrimp, and garnishing with extra cilantro or jalapeños if desired. Serve immediately with lime wedges.
# Expert Tricks:
01 -
- The contrast between warm spiced shrimp and cold crisp slaw makes every bite exciting
- Everything comes together in under 30 minutes, leaving you more time for margaritas
02 -
- Overcooked shrimp becomes rubbery fast, so pull them the moment they turn opaque throughout
- Letting the slaw sit for at least fifteen minutes softens the cabbage just enough
03 -
- Double the slaw recipe and use the leftovers for fish sandwiches the next day
- If you are feeding a crowd, cook the shrimp in two batches so they do not steam in the pan