Description
These shrimp tacos are fresh, zesty, and packed with bold flavor. Juicy marinated shrimp are cooked quickly and served in warm tortillas with crunchy slaw, creamy toppings, and a splash of lime. Easy to make, light to eat, and always a hit for dinner or gatherings.
Ingredients
For the Shrimp Marinade:
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1 lb raw shrimp, peeled and deveined
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2 tbsp olive oil
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Juice of 1 lime
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1 tsp chili powder
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1/2 tsp garlic powder
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1/2 tsp cumin
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1/2 tsp paprika
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Pinch of salt and black pepper
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(Optional: a dash of hot sauce)
For the Slaw:
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1 cup shredded red cabbage
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1/2 cup shredded green cabbage (or slaw mix)
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1/4 cup shredded carrots
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1 tbsp lime juice
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1 tbsp olive oil
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Pinch of salt and pepper
For Taco Assembly:
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8 small corn or flour tortillas
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1 avocado, sliced or mashed
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1/4 cup chopped fresh cilantro
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Optional: Crumbled Cotija cheese, sour cream, Greek yogurt, pico de gallo, or creamy cilantro sauce
Instructions
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Marinate the Shrimp
In a bowl, mix olive oil, lime juice, chili powder, garlic powder, cumin, paprika, salt, and pepper. Add shrimp and toss to coat. Let sit for 15–30 minutes. -
Make the Slaw
Mix red and green cabbage with carrots. In a small bowl, stir lime juice, olive oil, salt, and pepper. Pour over slaw and toss well. Let sit 10 minutes. -
Cook the Shrimp
Heat skillet or grill pan over medium-high. Cook shrimp for 2–3 minutes per side until pink and curled into a “C” shape. Remove from heat. -
Warm the Tortillas
Heat tortillas in a dry pan, oven, or microwave. Keep warm in a clean towel. -
Assemble the Tacos
Layer slaw on tortilla. Add 3–4 shrimp. Top with avocado, cilantro, and extras like cheese or sauce. Serve with lime wedges.
Notes
Don’t overcook the shrimp—they turn rubbery.
Keep slaw and toppings ready ahead of time for faster assembly.
Use flour or corn tortillas—both work well.
For extra creaminess, try a drizzle of yogurt-lime sauce.
- Prep Time: 15M
- Cook Time: 10M
- Category: Main Course
- Method: Pan-Seared / Grilled
- Cuisine: Mexican-Inspired