Shrimp Tacos with Cabbage Slaw
One of the best things about this recipe is how easy it is to make. Shrimp cooks in just a few minutes, and the slaw comes together in no time. Plus, it’s a meal that feels fancy without requiring hours in the kitchen. If you love fresh, vibrant flavors and a little crunch with every bite, these tacos are for you.
Equipment
- Cutting Board and Knife
- Mixing Bowls
- Large skillet or grill pan
- Tongs or Spatula
- Measuring Spoons and Cups
- Citrus juicer (optional)
- Small whisk or fork
Ingredients
For the Shrimp
- 1 lb shrimp peeled and deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp smoked paprika
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- Juice of 1 lime
For the Cabbage Slaw
- 2 cups shredded cabbage red, green, or a mix
- ½ cup shredded carrots
- ¼ cup chopped cilantro
- Juice of 1 lime
- 1 tbsp olive oil
- 1 tbsp honey or maple syrup
- ½ tsp salt
- ¼ tsp black pepper
For the Tacos
- 8 small corn or flour tortillas
- ½ cup sour cream or Greek yogurt
- 1 tbsp hot sauce optional
- 1 avocado sliced (optional)
- Lime wedges for serving
Instructions
Step 1: Prepare the Cabbage Slaw
- In a large mixing bowl, combine the shredded cabbage, shredded carrots, and chopped cilantro.
- In a small bowl, whisk together the lime juice, olive oil, honey (or maple syrup), salt, and black pepper.
- Pour the dressing over the cabbage mixture and toss until everything is well coated.
- Set the slaw aside to let the flavors blend while you prepare the shrimp.
Step 2: Cook the Shrimp
- Pat the shrimp dry with a paper towel, then place them in a bowl.
- Drizzle with olive oil and add chili powder, cumin, smoked paprika, garlic powder, salt, black pepper, and lime juice. Toss until evenly coated.
- Heat a large skillet or grill pan over medium-high heat.
- Once hot, add the shrimp in a single layer and cook for about 2-3 minutes per side, or until they turn pink and opaque. Be careful not to overcook them!
- Remove from heat and set aside.
Step 3: Warm the Tortillas
- Heat a dry skillet over medium heat.
- Warm each tortilla for about 30 seconds per side until soft and slightly charred.
- Keep the tortillas warm by wrapping them in a clean kitchen towel.
Step 4: Assemble the Tacos
- Spread a spoonful of sour cream or Greek yogurt on each tortilla.
- Add a scoop of cabbage slaw, followed by the cooked shrimp.
- Top with sliced avocado, an extra squeeze of lime, and hot sauce if desired.
- Serve immediately and enjoy!
Notes
Estimated Nutritional Value (Per Serving )
- Calories: 350-400 kcal
- Protein: 25g
- Carbohydrates: 40g
- Fats: 12g
- Fiber: 5g
- Sugar: 6g
- Sodium: 500mg
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.