Shrimp Tacos With Slaw (Printable version)

Spiced shrimp and tangy slaw in warm tortillas deliver fresh, bold flavors perfect for quick weeknight dinners or casual gatherings.

# 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 ground 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 - Fresh lime wedges for serving
20 - Extra cilantro or sliced jalapeños optional

# How To:

01 - Combine shrimp with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper in a bowl. Toss thoroughly and let marinate for 10 minutes at room temperature.
02 - Mix green and red cabbage, carrots, and cilantro in a large bowl. Whisk together mayonnaise, Greek yogurt, lime juice, honey, salt, and pepper in a small bowl. Pour dressing over vegetables and toss until evenly coated. Refrigerate until ready to serve.
03 - Heat a large skillet over medium-high heat. Arrange seasoned shrimp in a single layer. Sear for 2–3 minutes per side until shrimp turn pink and opaque throughout. Remove from heat immediately.
04 - Place a generous portion of slaw on each warmed tortilla. Top with cooked shrimp. Garnish with additional cilantro or jalapeño slices if desired. Serve immediately with lime wedges on the side.

# Expert Advice:

01 -
  • The way the warm spiced shrimp plays against that cool tangy slaw is something I could eat every single day
  • Everything comes together in under 30 minutes but tastes like you put way more thought into it
  • The leftovers somehow hold up beautifully for lunch the next day
02 -
  • Overcooked shrimp become rubbery and sad, so watch them closely and remove from heat the moment they turn pink throughout
  • The slaw needs at least 15 minutes in the fridge to let the flavors meld and the cabbage soften slightly
  • Dry your shrimp really well with paper towels before seasoning, or the spices will slide right off instead of adhering
03 -
  • Pat your shrimp completely dry before seasoning so the spices form a beautiful crust instead of washing off
  • Let your skillet get properly hot before adding the shrimp, that sizzle is what creates the golden seared exterior

Go back