These Shrimp Tacos with Creamy Slaw are a must for taco night! Juicy, spicy shrimp are piled on top of a crunchy, creamy, cilantro lime slaw and topped with avocado and queso fresco.
Hands down tacos are one of my favorite meals. The fillings and toppings for tacos are endless. You can be as creative or basic as you want and they still taste good!
These shrimp tacos with creamy slaw are a new favorite in our house. One because the combination of the creamy cilantro lime slaw paired with the chili and cumin seasoned shrimp is out of this world.
Second because shrimp tacos take almost no time to cook. The shrimp literally takes 5 minutes or less until they’re juicy and cooked through. The slaw takes maybe 15 minutes to throw together. Dinner on the table in 30 minutes or less, that’s a win for everyone!
Ingredients For Shrimp Tacos With Creamy Slaw
- peeled and deveined shrimp – I like to use small (51/60 count) or medium (41-50 count) for shrimp tacos.
- chili powder, ground cumin, smoked paprika, and garlic powder
- red and/or green cabbage – For this recipe I used a combination of both red and green cabbage.
- green onions
- jalapeño – If you want the slaw to be spicy feel free to leave the seeds and rib in otherwise remove them.
- plain greek yogurt – I like to use 2% Greek yogurt for the added creamy texture and richness. You can also use non-fat or full fat if you prefer.
- lime – Use a fresh lime, not the bottle lime juice. The flavor of fresh is always better.
- honey – This can be substituted with maple syrup or agave if you prefer.
- queso fresco – Queso fresco is a crumbly white Mexican cheese. The flavor is mild and a little salty. If you can’t find it, cotija or even ricotta salata is a good substitute.
- corn tortillas
How To Make Shrimp Tacos With Creamy Slaw
Add the shrimp to a bowl and toss them together with the dry spices and a tablespoon of lime juice. Let them sit and marinate on the counter while you make the slaw.
Cut the cabbage into quarters and cut out the tough core. Thinly slice the cabbage and add it to a large bowl. Add the cilantro, green onions, and jalapeño in with the cabbage.
In a small bowl or glass measuring cup whisk together the Greek yogurt, lime juice, honey, cumin, salt and pepper. Pour most of it over the cabbage, but reserve a little for using as a sauce on top of the tacos
Toss the slaw together until it’s coated in the dressing. Taste for seasoning and add salt, pepper, or more dressing as needed.
Heat about one tablespoon of olive oil in a large skillet and swirl it to coat the bottom. Once the oil is hot add in the shrimp. Spread them into a single layer and let them cook for 1-2 minutes without moving them.
Toss the shrimp around and let them cook another 1-3 minutes or until they turn opaque and curl into a ‘C’ shape. Be careful not to overcook the shrimp or they’ll be chewy and tough.
Remove the skillet from the heat and squeeze lime juice over the shrimp. Warm the tortillas and then fill with some of the creamy slaw and shrimp. Top with diced avocado, queso fresco, and any extra dressing from the slaw.
Tips For Making The Best Shrimp Tacos
- Frozen shrimp work just as well as fresh shrimp. Unless you live next to an ocean, chances are that those shrimp you see in the seafood counter were probably previously frozen.
- Pat the shrimp dry with paper towels before tossing them with the spices. This will help the shrimp get a nice crust on them when they cook.
- Small (51/60 count) or medium (41-50 count) sized shrimp work best for tacos. They fit better in the tortillas and are more bite sized.
- Don’t overcook the shrimp. Shrimp cook fast! Unless you’re using jumbo or colossal sized shrimp they should be cooked through in 5 minutes or less.
- Buy a head of cabbage vs. bagged, unless you’re short on time. Buying a head of cabbage is more cost effective, fresher, and you can cut it thinner and more uniform in size. With the bagged coleslaw mix you usually end up with some really thick pieces and tough pieces.
- Let the yogurt dressing marry with the cabbage for 15 minutes or so before serving. It softens the cabbage a bit and creates a creamier slaw.
- Warm the corn tortillas or char them over an open flame if you have a gas stove. If warming them in the microwave, wrap them in damp paper towels so they don’t dry out. If warming in the oven, stack them up and wrap them in foil.
More Taco Recipes
- Grilled Salmon Tacos with Strawberry Avocado Salsa
- Black Bean Tacos with Avocado Corn Salsa
- Egg Green Chile and Cheese Breakfast Tacos
- Creamy Green Chile Chicken Tacos
- Slow Cooker Korean Pork Tacos
Did you make these Shrimp Tacos with Creamy Slaw? I’d love if you’d leave a recipe rating and review below.
- 1 tablespoon olive oil
- 1 pound peeled and deveined shrimp
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- Salt and fresh ground black pepper to taste
- 1 tablespoon fresh lime juice
- 4 cups shredded cabbage, red, green, or a mix of both
- 2 tablespoons chopped cilantro
- 2 tablespoons thinly sliced green onions
- 1/2 of a jalapeño, seeded, deveined and diced
- 1/2 cup plain greek yogurt, I used 2%
- 1-2 tablespoon fresh lime juice
- 2 teaspoons honey
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- Salt and fresh ground black pepper to taste
- 8 corn tortillas, warmed
- Crumbled queso fresco and avocado for toppings
- Combine the chili powder, cumin, smoked paprika, and garlic powder in a bowl. Add in the shrimp and a tablespoon of lime juice. Stir until the shrimp are coated. Set aside while you make the slaw.
- Add the shredded cabbage, cilantro, jalapeño, and green onions to a large bowl. In a small bowl or measuring glass, whisk together the Greek yogurt, lime juice, honey, cumin, garlic powder, salt and pepper. Pour half of the dressing over the slaw and stir together. Taste for seasoning and add more of the dressing as needed.
- Add a tablespoon of olive oil to a large skillet over medium-high heat. Swirl to coat the bottom and add in the shrimp. Spread them out into a single layer and let them cook for 2-3 minutes before stirring.
- Toss the shrimp around in the pan and cook another 1-3 minutes or until they are opaque and curled into a 'c' shape. Remove the pan from the heat.
- To assemble, add some of the slaw to warmed corn tortillas and top with the shrimp. Add crumbled queso fresco, diced avocado, and any of the remaining slaw dressing to the top. Serve with lime wedges.
Amount Per Serving: Calories: 341Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 241mgSodium: 1139mgCarbohydrates: 37gFiber: 6gSugar: 9gProtein: 34g
Nutritional information is an estimate. Please consult a registered dietician for the most accurate nutritional information.