Shrimp Tacos With Slaw: Amazing, Fresh Weeknight Win

Shrimp Tacos With Slaw are the speedy, flavor-packed tacos that marry juicy, spice-kissed shrimp with a cool, crunchy, lime-bright slaw—all tucked into warm tortillas for a weeknight dinner that feels like a mini celebration.

Why You’ll Love This Shrimp Tacos With Slaw

• Fast and reliable: From fridge to table in about 20 minutes with simple steps.
• Balanced flavors: Zesty lime, gentle heat, and a creamy finish keep every bite lively.
• Texture heaven: Crisp slaw, tender shrimp, and soft tortillas create perfect contrast.
• Customizable heat: Mild for kids, bolder for spice-lovers—your call.
• Budget-friendly: Everyday ingredients you likely already have.
• Meal-prep smart: Make the crema and slaw ahead; cook shrimp fresh for snap.

What Is Shrimp Tacos With Slaw?

Shrimp Tacos With Slaw pair quick-seared or roasted shrimp—seasoned with chili-lime spices—with a crunchy cabbage slaw dressed in a tangy, lightly creamy sauce. The magic is in the assembly: warm tortillas, a bed of slaw for freshness and structure, hot shrimp for savory depth, and a drizzle of cilantro-lime crema that ties everything together. It’s a streamlined, weeknight-friendly approach that preserves the core taco-shop experience without fussy steps.

Shrimp Tacos With Slaw

Shrimp Tacos With Slaw are fresh, fast weeknight tacos featuring juicy, spice‑kissed shrimp paired with a crunchy lime‑bright cabbage slaw, creamy cilantro‑lime crema, and warm tortillas. Ready in about 20 minutes, they deliver balanced flavor, vibrant texture, and customizable heat for a satisfying dinner.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Dinner

Cuisine Mexican‑American, Tex‑Mex

Servings 10 tacos

Calories 210 kcal

Ingredients

  

For the Shrimp

• 1.5 lb large raw shrimp 26–30 count, peeled and deveined, tails removed
• 1 tbsp olive oil
• 1 tsp chili powder or taco seasoning
• 0.5 tsp ground cumin
• 0.5 tsp paprika smoked or sweet
• 0.5 tsp garlic powder
• 0.75 tsp fine salt to taste
• 0.25 tsp black pepper
• 1 tsp lime zest
• 1 tbsp fresh lime juice

For the Slaw

• 4 cups shredded cabbage green, purple, or a mix
• 0.25 red onion very thinly sliced
• 1 small carrot cut into matchsticks (optional)
• 3 tbsp fresh lime juice
• 1 tsp lime zest
• 1–2 tsp sugar or honey to taste
• 2 tbsp plain Greek yogurt
• 1 tbsp olive oil
• 0.25 tsp fine salt
• 2 tbsp chopped cilantro optional

For the Cilantro‑Lime Crema

• 0.5 cup plain Greek yogurt or yogurt–mayo mix
• 1 tbsp fresh lime juice
• 0.5 tsp lime zest
• 1 tsp honey or sugar
• 1 tbsp chopped cilantro
• Pinch garlic powder
• Pinch salt

To Serve

• 10–12 small tortillas corn or flour
• lime wedges
• extra cilantro
• avocado slices optional
• thinly sliced jalapeño or red chile optional

Instructions

 

• Step 1 — Mix the Slaw: In a large bowl, whisk lime juice, lime zest, sugar, Greek yogurt, olive oil, and salt. Add cabbage, red onion, carrot, and cilantro; toss to coat. Set aside to allow flavors to meld.
• Step 2 — Season the Shrimp: Pat shrimp dry. Toss with olive oil, chili powder, cumin, paprika, garlic powder, salt, pepper, lime zest, and lime juice until evenly coated.
• Step 3 — Cook the Shrimp: Heat a large skillet over medium‑high. Add shrimp in a single layer and cook 1½–2 minutes per side until pink and opaque. Work in batches to avoid crowding. Alternatively, roast on a sheet pan at 425°F (220°C) for 6–8 minutes.
• Step 4 — Make the Cilantro‑Lime Crema: In a small bowl, whisk Greek yogurt, lime juice, lime zest, honey, cilantro, garlic powder, and a pinch of salt until smooth; thin with a teaspoon of water if needed.
• Step 5 — Warm the Tortillas: Warm tortillas in a dry skillet 15–30 seconds per side or wrap in a damp paper towel and microwave 20–30 seconds until pliable.
• Step 6 — Build the Tacos: Place a layer of slaw on each warm tortilla, top with 3–4 shrimp, drizzle with cilantro‑lime crema, and finish with extra cilantro, avocado, jalapeño, and a squeeze of lime.

Notes

Blot shrimp very dry before seasoning so they sear instead of steam. Let the slaw rest while cooking shrimp so it softens slightly and flavors meld. Keep shrimp and slaw separate until assembly to preserve texture.

Keyword lime shrimp tacos, quick seafood tacos, shrimp tacos, tacos with slaw, weeknight tacos

Ingredients for Shrimp Tacos With Slaw

For the Shrimp

• 1½ lb large raw shrimp (26–30 count), peeled and deveined, tails removed
• 1 tbsp olive oil
• 1 tsp chili powder (or taco seasoning)
• ½ tsp ground cumin
• ½ tsp smoked or sweet paprika
• ½ tsp garlic powder
• ¾ tsp fine salt, to taste
• ¼ tsp black pepper
• 1 tsp lime zest + 1 tbsp fresh lime juice

For the Slaw

• 4 cups finely shredded green or purple cabbage (or bagged coleslaw mix)
• ¼ small red onion, very thinly sliced (or 2 scallions, thinly sliced)
• 1 small carrot, cut into matchsticks (optional but lovely)
• 3 tbsp fresh lime juice
• 1 tsp lime zest
• 1–2 tsp sugar or honey, to taste
• 2 tbsp plain Greek yogurt (or mayonnaise)
• 1 tbsp olive oil
• ¼ tsp fine salt, to taste
• 2 tbsp chopped cilantro (optional)

Cilantro-Lime Crema (Drizzle)

• ½ cup plain Greek yogurt (or a mix of yogurt and mayonnaise)
• 1 tbsp lime juice + ½ tsp lime zest
• 1 tsp honey or sugar (to balance)
• 1 tbsp finely chopped cilantro
• Pinch of garlic powder
• Pinch of salt

For Serving

• 10–12 small tortillas (corn for toasty chew, flour for soft and bendy)
• Lime wedges
• Extra cilantro
• Avocado slices (optional)
• Thinly sliced jalapeño or red chile (optional)

Ingredient Notes

• Shrimp size matters: Aim for large shrimp for juiciness; smaller shrimp cook faster—watch timing.
• Cabbage choice: Green is classic and sweet; purple adds color and a tiny peppery bite. Mix both for visual pop.
• Citrus balance: Lime zest perfumes both slaw and shrimp; juice adds zing. Start modest, then adjust to taste.
• Dairy options: Greek yogurt keeps the crema light yet creamy. Use all yogurt for tangier results or a yogurt–mayo blend for extra silk.

Ingredient Notes (Substitutions & Healthy Swaps)

• Protein swap: Use flaky white fish (cod or pollock) in bite-size pieces; season and roast at 425°F (220°C) until flaky.
• Gluten awareness: Corn tortillas are generally gluten-free; confirm labels.
• Creamy without dairy: Use a dairy-free yogurt alternative or a simple lime–olive oil vinaigrette on the slaw.
• Extra veg: Fold thin cucumber slices or diced tomatoes into the slaw for juicy crunch.
• Milder tacos: Reduce chili powder by half and skip fresh chiles; keep the lime bright.
• More heat: Add a pinch of cayenne to the shrimp and a few jalapeño slices on top.

Step-by-Step Instructions

Step 1 — Mix Slaw First (It Gets Better as It Sits)

In a large bowl, whisk lime juice, zest, sugar/honey, Greek yogurt, olive oil, and salt until smooth. Toss in cabbage, red onion, carrot, and cilantro until lightly coated. Taste and tweak salt or lime. Let it stand while you cook the shrimp—the brief rest softens edges and melds flavors.

Step 2 — Season the Shrimp

Pat shrimp very dry with paper towels (dry = better sear). In a bowl, combine olive oil, chili powder, cumin, paprika, garlic powder, salt, pepper, lime zest, and juice. Toss shrimp to coat evenly.

Step 3 — Cook the Shrimp (Skillet or Oven)

Skillet (fastest):
Heat a large skillet over medium-high. When hot, add shrimp in a single layer. Cook 1½–2 minutes per side until pink, opaque, and lightly browned at the edges. Work in batches if needed; overcrowding steams instead of sears.

Oven (hands-off):
Preheat to 425°F (220°C). Arrange shrimp on a parchment-lined sheet pan in a single layer. Roast 6–8 minutes until just opaque with curled tails.

Don’t overcook: Perfect shrimp are just-firm and juicy, not rubbery. Pull as soon as they turn opaque and spring back to a gentle press.

Step 4 — Stir Together the Crema

In a small bowl, whisk Greek yogurt, lime juice/zest, honey, cilantro, garlic powder, and salt until smooth. Thin with a teaspoon of water if needed for drizzling. Taste for balance—creamy, tangy, lightly sweet.

Step 5 — Warm the Tortillas

Warm tortillas in a dry skillet 15–30 seconds per side, or stack and wrap in a damp paper towel and microwave 20–30 seconds until pliable. Keep warm in a clean towel-lined basket.

Step 6 — Build the Tacos

Layer slaw onto each warm tortilla, top with 3–4 shrimp, drizzle with cilantro-lime crema, and finish with extra cilantro, avocado, jalapeño, and a squeeze of lime.

Pro Tips for Success

• Dry shrimp = better sear: Moisture blocks browning and dilutes seasoning. Blot well before seasoning.
• Salt the slaw just right: Too little and it tastes flat; too much and it weeps. Start small, taste after 5 minutes, then adjust.
• Warm tortillas are non-negotiable: Warmth prevents cracking and makes every bite tender.
• Build to order: Pile slaw and shrimp as you serve so everything stays crisp and lively.
• Leftover plan: Keep shrimp and slaw separate; rewarm shrimp briefly and assemble fresh.

Flavor Variations

• Garlic-Lime Shrimp: Bloom 1–2 minced garlic cloves in the skillet with a splash of oil before adding shrimp.
• Chipotle-Lime Crema: Add a spoon of chipotle puree to the crema for smoky heat.
• Mango-Cabbage Slaw: Fold ½ cup small-dice mango into the slaw for juicy sweetness.
• Herb Garden: Swap cilantro for a mix of cilantro and chives; add a hint of dill for a fresh twist.
• Citrus Trio: Use a blend of lime + a bit of lemon and orange zest to perfume the slaw.

Serving Suggestions

• Taco night spread: Offer lime wedges, extra crema, pickled onions, and sliced avocado so everyone customizes.
• Side dishes: Cilantro-lime rice, black beans with scallions, grilled corn, or a crisp cucumber salad.
• Bowl option: Make rice bowls—rice, slaw, shrimp, crema drizzle, and lime.
• Lunch prep: Pack slaw and shrimp separately; assemble at the table for best texture.

Storage and Freezing Instructions

• Refrigerate: Store cooked shrimp and slaw separately in airtight containers up to 2 days. Keep crema covered up to 4–5 days.
• Reheat shrimp: Warm in a skillet over medium for 1–2 minutes or briefly in the microwave (covered) to avoid overcooking.
• Freezing: Not recommended; shrimp can turn mealy and slaw loses crunch after thawing.

Nutrition Facts (Per Taco)

Approximate values for 1 taco using 3 shrimp, a small tortilla, modest slaw, and 1 tbsp crema; values vary with brands and tortilla size.

FAQ About Shrimp Tacos With Slaw

TastyInspo Notes

• Zest, then juice: Zest carries aromatic oils that perfume the slaw and crema without thinning them.
• One-pan strategy: Sear shrimp in batches for color; overcrowding leads to steaming and pale seasoning.
• Season in layers: Taste the slaw, crema, and shrimp independently—each should be delicious on its own.
• Tortilla toast: For corn tortillas, a quick toast directly over a gas flame (3–5 seconds/side) adds a faint char that’s irresistible.
• Crisp insurance: Place cooked shrimp on a wire rack instead of a plate so steam doesn’t soften them.
• Leftover glow-up: Chop leftover shrimp and slaw; toss with warm rice and a squeeze of lime for a next-day bowl.

Final Thoughts

Shrimp Tacos With Slaw prove that a quick dinner can still be vibrant, balanced, and deeply satisfying. With crisp-tender slaw, perfectly cooked shrimp, and a bright crema drizzle, every bite hits that sweet spot of fresh and indulgent. Master the simple flow—slaw first, shrimp second, warm tortillas always—and you’ll have a repeatable weeknight hero that scales for guests, adapts to your pantry, and never fails to delight.