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These quick-cooking shrimp tacos with creamy slaw are a must for taco night in my house! Juicy, seasoned shrimp cook in minutes and get piled onto a crunchy, creamy, cilantro lime slaw, then finished with avocado and queso fresco. Best of all, these shrimp tacos with slaw are ready to eat in 30 minutes or less and ideal for an easy weeknight dinner!
These shrimp tacos with slaw have quickly become a new favorite of mine. They remind me of summer trips to San Diego and eating shrimp tacos and drinking a skinny margarita on the beach with my best friend. There’s a couple reasons I absolutely love them. First, the combination of the creamy cilantro lime slaw with chili powder and cumin seasoned shrimp is seriously next level. The cool, tangy slaw balances the warm, spiced shrimp perfectly.
Second, and equally important, shrimp tacos are incredibly fast to make! The shrimp cook in five minutes or less, the slaw comes together in about 15 minutes, and next thing you know dinner is on the table in 30 minutes or less. When a weeknight dinner is this flavorful and this easy, it’s a win for everyone.
Table of Contents
Ingredient Notes
- Shrimp – I like to use small (51/60 count) or medium (41-50 count) for shrimp tacos. Fresh shrimp or frozen shrimp can be used. Keep it easy and buy shrimp that are already peeled and deveined.
- Chili powder, ground cumin, smoked paprika, and garlic powder – The savory, earthy, smoky spice blend used to season the shrimp.
- Cabbage – Red cabbage or green cabbage can be used or you can use a combination of both like I did. Green cabbage has a softer texture and slightly sweeter flavor compared to (red) purple cabbage.
- Cilantro – It gives a fresh, slightly citrusy flavor to the slaw. Omit it if you don’t like cilantro.
- Green onions – Green onions have a mild onion flavor compared to yellow onion or white onion. I prefer to use them in the slaw so that the onion doesn’t overpower the other flavors.
- Jalapeño – If you want the slaw to be spicy feel free to leave the seeds and rib in otherwise remove them. It’s best to taste the jalapeño before adding it to the slaw to see how spicy it is.
- Greek yogurt – I like to use 2% plain 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 – Honey adds a little sweetness to the slaw to balance the tang of the yogurt and tartness of the lime juice. It 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.
- Avocado – Chunks of creamy avocado pair so well with the creamy slaw and shrimp.
- Corn tortillas – Warm the corn tortillas or lightly char them on the burner of a gas stove or grill for the best flavor and so they don’t fall apart.
Tips For Making The Best Shrimp Tacos with Slaw
- Frozen shrimp work just as well as fresh shrimp. Unless you live next to an ocean, chances are the shrimp 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.
- The best shrimp size for tacos are small (51/60 count) or medium (41-50 count). 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 2-3 minutes.
- 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 slaw dressing marry with the cabbage for 15 minutes or so before serving. It softens the cabbage and creates a creamier slaw.
How to Cook Shrimp for Tacos (So They’re Juicy, Not Rubbery)
Shrimp cooks very fast and if you overcook it, that’s when it becomes rubbery.
- Shrimp only need 2-3 minutes to cook. Remove them from the heat when they’re opaque and light pink. They should have a loose “C” shape.
- Cook shrimp at a high heat in oil or butter. They should be cooked in a single layer, undisturbed, and then flipped over halfway through the cooking time.
Best Tortillas for Shrimp Tacos (and How to Warm Them)
You can use corn tortillas or flour tortillas for shrimp tacos, but I recommend corn tortillas. Corn tortillas have a more authentic flavor and they pair well with the natural sweetness of the shrimp. They’re also gluten-free. Flour tortillas work better for a heartier taco filling like these ground beef tacos or ground turkey tacos.
The best way to the tortillas is in the microwave or oven. You can also char them over an open flame of a gas stove or grill.
- For warming in the microwave, stack them together and wrap them in damp paper towels so they don’t dry out. Microwave for 15-30 seconds or until they’re warm.
- For warming in the oven, stack them and wrap them in foil. Place in a 350° F. oven and warm them for 10-15 minutes.
Slaw Variations
- Mayo or sour cream. Greek yogurt can be replaced with mayo or sour cream. You can also use a combination of both. Sometimes I replace 2 tablespoons of the Greek yogurt with 2 tablespoons of mayonnaise.
- Make it spicy. For a spicier taco slaw chop up a chipotle chile in adobo sauce or a few dashes of hot sauce and mix it into the slaw dressing.
- Make it mild. For a mild slaw, omit the jalapeño.
What to Serve with Shrimp Tacos
- Rice and beans. A side of cilantro lime rice or black beans and rice is an easy side dish to pair with shrimp tacos.
- Corn. I love the sweetness of corn paired with the shrimp and slaw. This Mexican street corn salad, avocado corn salad, and black bean and corn salad.
- Chips and dip. You can’t go wrong with a side of tortilla chips and pico de gallo or green chile guacamole. And for something hot and cheesy, try this hot corn dip.
Make-Ahead & Storage
Make ahead – The dressing can be made 1-2 days in advance. You can also prep the slaw a day in advance. Store it in an airtight container and then combine it with the dressing 1-2 hours before serving.
Storage – Store the leftover shrimp in an airtight container in the refrigerator for 3 days. Slaw can be stored in the refrigerator for up to 2 days. I don’t recommend freezing either.
Reheating – Shrimp tends to get rubbery when reheated so I tend to use the leftover shrimp for this honey lime shrimp salad or eat it cold in the taco. If you do reheat the shrimp do it over low heat in a skillet on the stove. Be very careful not to overcook the shrimp.
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
Shrimp Tacos with Creamy Slaw
Equipment
Ingredients
Shrimp
- 1 tablespoon olive oil
- 1 pound shrimp peeled and deveined
- 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
Slaw
- 4 cups shredded cabbage red, green, or a mix of both
- 2 tablespoons chopped cilantro
- 1/4 cup thinly sliced green onions
- 1/2 of a jalapeño seeded, deveined and diced
- 1/2 cup plain greek yogurt 2% or whole milk Greek yogurt are best
- 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
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make these Shrimp Tacos with Slaw, please leave a comment and/or give this recipe a rating! I love hearing from you and do my best to respond to your comments. And if you’re on Instagram tag @reciperunner so I can see your beautiful creations!
