Healthy Shrimp Tacos with Cabbage Slaw is fresh, flavorful and so easy to make at home. Seasoned shrimp is grilled to perfection and topped with creamy avocado and homemade cabbage slaw that adds crunch and a tangy flavor. Serve fresh shrimp tacos with Mexican rice on the side and you will have a great meal!
Shrimp Tacos are not just for Taco Tuesday!
While shrimp tacos with cilantro slaw may seem like a summer food or a great choice for Taco Tuesday, we eat them all year round. They are especially good served on the patio when the weather is been nice. Serve with Mexican rice, refried beans and add a pitcher of mojitos (fresh strawberry mojitos are my favorite) or margaritas to go along with it. My family loves shrimp tacos so much that we eat them almost every week.
These tacos are a perfect weeknight dinner because they are so easy and quick to cook. The whole meal can be put on your table in less than half an hour. The combination of fresh grilled shrimp, crunchy slaw and creamy avocado spread served on warm tortillas is so satisfying.
Part of the appeal of these tacos is that they are light and refreshing in the summer months thanks in part to the grilled lime juice squeezed on the shrimp. Come this summer, I will be cooking shrimp outside. But all winter I will be eating shrimp tacos made on my inside grill and hoping for summer to come quick.
I can fit a whole pound of them on my stove top grill so lots of tacos can be made at once. Cook the shrimp with a nice sear on them and the tacos will have a slight smoky flavor.
Ingredients
- Shrimp - Look for large shrimp or jumbo shrimp that have been peeled and deveined. If using frozen shrimp be sure to thaw completely.
- Seasonings - I like to use a southwest or Mexican seasoning blend but feel free to use your favorite shrimp seasoning or taco seasoning. Also add a bit of salt and pepper.
- Oil – Use a light, neutral flavored oil like olive oil or your favorite vegetable oil.
- Lime - I prefer the flavor of fresh lime juice and grilling the lime wedges gives them a smoky flavor.
- Sour Cream - You can use light sour cream or substitute plain greek yogurt if you prefer.
- Salsa Verde - You can find bottled salsa verde with the other Mexican food projects.
- Avocado - Look for a ripe avocado. Alternately you can substitute avocado crema.
- Slaw Mix – Precut shredded cabbage slaw mix is convenient. You can also chop green cabbage or purple cabbage.
- Cilantro - Fresh cilantro adds a bright flavor.
- Rice Wine Vinegar - The vinegar adds a bit of tanginess to the cilantro lime slaw. Use white wine vinegar or apple cider vinegar if necessary.
- Tortillas - Use corn or flour tortillas or prepare as a lettuce wrap for a gluten free, low carb alternative.
- Toppings - Add your favorite taco toppings such as Queso fresca, cheddar cheese, cotija cheese, salsa or pic de gallo, chopped onions, tomatoes, red onions, green onions, etc.
How to Make Shrimp Tacos with Cabbage Slaw
- Combine shrimp, seasoning and 1 TBS of olive oil in a medium bowl and toss until well coated. Cook over medium high heat using a grill pan or stovetop grill for 3 minutes on each side. Also, grill the lime cut side down. Remove the shrimp from the grill when done, squeeze half a lime over the shrimp and keep warm.
- While shrimp is cooking, blend the sour cream, salsa verde and mashed avocado in a small bowl until smooth. Add a squeeze of lime juice from the grilled lime and mix well. Set aside.
- In a separate bowl mix together slaw mix, cilantro, vinegar and the remaining 1 TBS olive oil. Add salt and pepper to taste.
- Wipe the grill clean and warm corn tortillas over medium heat for a few minutes on each side.
- Assemble tacos by placing some avocado mixture on each tortilla, slaw mixture, then shrimp. Top with any other desired toppings. Serve any extra slaw on the side.
Find the full measurements and instructions in the recipe card below.
Variations
- Add taco sauce, hot sauce or cayenne pepper when cooking shrimp to make spicy shrimp tacos.
- Cook shrimp in the air fryer and change up the seasoning with these BBQ Air Fryer Shrimp.
- Sour cream, cilantro, pico de gallo, and guacamole are classic and delicious options for toppings.
- Add some minced garlic or garlic powder in with your shrimp while you cook them for a burst of extra flavor.
- Add your favorite seasonings. Some to consider include cayenne pepper, chipotle powder, ground cumin and ancho chili powder.
- Want to make your own tortillas too? Here's a great recipe from The Café Sucre Farine!
Shrimp Taco with Cabbage Slaw FAQ
Allow the shrimp to cool, then transfer to an airtight container or seal-able bag.
In the fridge, shrimp will be good for up to 1 to 2 days, though with seafood, typically the sooner you eat them the better!
I don't recommend freezing the shrimp after cooking but they cook so quick that I prefer to make a fresh batch.
One way is to pop them in a microwave safe bowl and heat them in 30 second increments or until they're heated through.
You could also toss your shrimp into a pan with a little bit of olive oil and cook over medium heat until they're nice and warm.
Typically, the safer bet for shrimp is to buy them frozen, as this ensures they are fresh. It’s also easy to thaw and cook them right out of the bag!
If you’re feeling adventurous and would rather try fresh shrimp, make sure the shrimp don’t smell like ammonia or have shells that are slimy. They should be firm with solid tails.
For a recipe like this one, aiming for medium- to large-sized shrimp is the best option. But your tacos would work with jumbo shrimp. If you want to serve leftover shrimp over rice, mini shrimp would be also delicious for that and would still work as a taco filling (though you might want to take the tail off of them).
Side Dishes / Toppings to Serve With Your Tacos
- Three Minute Blender Salsa
- Homemade Refried Beans from A Couple Cooks
- Mexican Street Corn Salad from Jo Cooks
- Black Bean and Corn Salsa
- Roasted Vegetables
If you like this recipe for Shrimp Tacos with Cabbage Slaw, please give it 5 stars below.
Spicy Shrimp Tacos
Ingredients
- 16 ounces large shrimp peeled and deveined
- 1 TBS southwest or Mexican seasoning see notes below
- 3 TBS olive oil, divided
- 1 large lime cut in half
- ¼ cup sour cream
- 2 TBS salsa verde
- 1 small avocado, peeled, pitted and mashed
- 3 cups cole slaw mix or shredded cabbage
- 2 TBS chopped fresh cilantro
- 2 TBS rice wine vinegar
- salt and pepper to taste
- 8 corn tortillas
- toppings such as Queso fresca, cheddar cheese, salsa , chopped onions, tomatoes, etc
Instructions
- In a medium size bowl, mix together shrimp, seasoning and 1 TBS of olive oil. Cook on medium heat on a grill pan or stove top grill. Also cook lime cut side down. Cook the shrimp for about 3 minutes on each side. Remove from grill when done, squeeze half a lime over shrimp and keep warm.
- While shrimp is cooking, in a small bowl, mix together sour cream, salsa verde and mashed avocado. Add the juice of half the grilled lime and mix well. Set aside.
- In another small bowl mix together slaw mix, cilantro, vinegar and remaining 1 TBS olive oil. Add salt and pepper to taste.
- Wipe grill and heat corn tortillas for a few minutes on each side.
- Assemble tacos by placing some avocado mixture on each tortilla, slaw mixture, then shrimp. Top with any other desired toppings. Serve any extra slaw on the side.
Notes
Nutrition
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Biz
I am so with you on this winter - so done! Although with our warm up yesterday I have a glimmer of our outdoor gazebo table - to drink margaritas in shorts - hopefully there is a light at the end of this winter tunnel!
And I love shrimp tacos - I have them on my menu this week, but I was going to tempura them - I may give your version a go!
jennifurla
These looks so light and refreshing.
Kristin @ Dizzy Busy and Hungry!
Great idea! That grill pan for your range looks awesome!
Foodiewife
I'm sorry that your winter is being so miserable. Here, in sunny California, we are worrying about our drought. I love Mexican food, and lime, cilantro and queso fresco are some of my favorite ingredients. I make fish tacos, but haven't really thought of making shrimp. This looks fantastic!
Angela
Shrimp tacos are probably my favorite food--or at least in the top ten. Now I must make them.
Pamela @ Brooklyn Farm Girl
It's been a while since I had shrimp tacos but you're making me crave them!
Tammy B
I was just notified that tomorrow is National Margarita Day. I might need to make these to go along with my drinks!!
Pam
I want this ASAP! These are my kind of tacos.
Joanne
Sometimes eating like it's summer is the only way to make it through! And sniffing all things coconut scented. Mmm.
These tacos look great!
Anne Lawton
I love tacos with shrimp, and this recipe is so easy to make and delicious!
Wanda
I adore tacos and these look fantastic! What kind of shrimp do you prefer to use? Bookmarking for taco Tuesday!
colleen kennedy
If only this was in front of me right now. A perfect taco in my mind. Making this!