Shrimp Tacos with Cabbage Slaw Recipe

Introduction

Shrimp tacos with cabbage slaw are a fresh and flavorful meal that’s perfect for a quick weeknight dinner or a casual gathering. Juicy, spiced shrimp paired with a crunchy, tangy slaw wrapped in warm tortillas create a delightful combination that everyone will enjoy.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp black pepper
• Juice of 1/2 lime
• 2 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped fresh cilantro
• 2 tbsp mayonnaise
• 2 tbsp Greek yogurt
• 1 tbsp lime juice
• 1 tsp honey
• 1/4 tsp salt
• Freshly ground black pepper, to taste
• 8 small corn or flour tortillas, warmed
• Lime wedges
• Sliced jalapeños (optional)
• Extra cilantro (optional)

Instructions

1. Step 1: In a medium bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, black pepper, and lime juice. Add shrimp and toss to coat evenly. Set aside to marinate for 10 minutes.
2. Step 2: In a large bowl, whisk together mayonnaise, Greek yogurt, lime juice, honey, salt, and black pepper. Add green and red cabbage, red onion, and cilantro. Toss well to combine and refrigerate until ready to use.
3. Step 3: Heat a large skillet over medium-high heat. Add the marinated shrimp in a single layer and cook for 2–3 minutes per side, or until shrimp are opaque and cooked through. Remove from heat.
4. Step 4: Warm the tortillas in a dry skillet or microwave.
5. Step 5: To assemble, layer shrimp and cabbage slaw in each tortilla. Garnish with lime wedges, sliced jalapeños, and extra cilantro if desired.
6. Step 6: Serve immediately while warm.

Tips & Variations

• For extra heat, add a dash of hot sauce to the slaw dressing or sprinkle sliced jalapeños on the tacos.
• Substitute shrimp with grilled chicken or fish for a different protein option.
• Use low-fat Greek yogurt and light mayonnaise for a lighter slaw dressing.
• For a gluten-free option, choose corn tortillas instead of flour tortillas.

Storage

Store leftover shrimp and slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp gently in a skillet over low heat to avoid overcooking. The slaw is best served cold or at room temperature; avoid reheating. Assemble tacos just before serving for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the shrimp and slaw ahead of time?

Yes, you can marinate the shrimp and prepare the slaw a few hours in advance to save time. Keep them refrigerated separately until ready to cook and serve.

What can I use if I don’t have Greek yogurt?

If you don’t have Greek yogurt, plain regular yogurt or sour cream can be used as substitutes in the slaw dressing. Just keep in mind the texture and tanginess might vary slightly.

Shrimp Tacos with Cabbage Slaw Recipe

Print Recipe

★★★★★

4.6 from 115 reviews

Delicious and vibrant Shrimp Tacos with a zesty cabbage slaw, combining tender, spiced shrimp with a creamy, tangy slaw for a quick and satisfying meal perfect for any occasion.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 8 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Frying
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Shrimp Marinade

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 1/8 tsp black pepper
• Juice of 1/2 lime

Cabbage Slaw

• 2 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped fresh cilantro
• 2 tbsp mayonnaise
• 2 tbsp Greek yogurt
• 1 tbsp lime juice
• 1 tsp honey
• 1/4 tsp salt
• Freshly ground black pepper, to taste

To Assemble

• 8 small corn or flour tortillas, warmed
• Lime wedges
• Sliced jalapeños (optional)
• Extra cilantro (optional)

Instructions

1. Marinate the Shrimp: In a medium bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, black pepper, and lime juice. Add the shrimp and toss to coat evenly. Set aside and let the shrimp marinate for 10 minutes to absorb the flavors.
2. Prepare the Cabbage Slaw: In a large bowl, whisk together mayonnaise, Greek yogurt, lime juice, honey, salt, and freshly ground black pepper until smooth. Add the shredded green and red cabbage, thinly sliced red onion, and chopped cilantro. Toss everything thoroughly to combine. Refrigerate the slaw until ready to use to allow the flavors to meld.
3. Cook the Shrimp: Heat a large skillet over medium-high heat. Add the marinated shrimp in a single layer, ensuring not to overcrowd the pan. Cook for 2 to 3 minutes on each side, or until the shrimp turn opaque and are cooked through. Remove from heat immediately to prevent overcooking.
4. Warm the Tortillas: Warm the tortillas either in a dry skillet over medium heat for about 30 seconds per side or in the microwave wrapped in a damp paper towel for about 20 seconds until warm and pliable.
5. Assemble the Tacos: Lay each warmed tortilla flat and layer with cooked shrimp followed by a generous scoop of the cabbage slaw. Garnish with lime wedges, sliced jalapeños if desired, and extra cilantro for an added fresh kick.
6. Serve Immediately: Serve the shrimp tacos immediately while warm to enjoy the best texture and flavor combination.

Notes

• For extra heat, add sliced jalapeños or a dash of hot sauce.
• Use corn tortillas for a gluten-free option.
• Make the slaw a few hours ahead to let the flavors meld, but keep refrigerated.
• Do not overcook the shrimp to keep them tender and juicy.
• Substitute Greek yogurt with sour cream if preferred for the slaw dressing.

Keywords: Shrimp Tacos, Cabbage Slaw, Seafood Tacos, Mexican Tacos, Quick Dinner, Taco Recipe