Shrimp Tacos with Cabbage Slaw – Fresh Recipes for Dinner

Okay, picture this: it’s a lazy weekend afternoon, and I’m craving something that feels light, zingy, and downright delicious—but also totally effortless. Enter these shrimp tacos with cabbage slaw, a recipe born from my countless kitchen “experiments” when I just wanted dinner on the table STAT. The shrimp turn out juicy and perfectly seasoned, while the cabbage slaw adds a crisp, tangy crunch that’s seriously addictive. Bonus? The whole thing comes together in under 30 minutes, which means more time to actually enjoy your meal instead of stressing over it. Plus, there’s just something about tacos that instantly makes dinner feel like a celebration—no fancy occasions needed!

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes

Ingredients

For the Main Dish:

• 1 lb medium shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cumin
• Salt and pepper, to taste
• 8 small corn or flour tortillas

For the Cabbage Slaw:

• 2 cups shredded green cabbage
• 1/2 cup shredded red cabbage
• 1/4 cup finely chopped fresh cilantro
• 1/4 cup mayonnaise
• 1 tbsp fresh lime juice (about 1 lime)
• 1 tsp honey
• Salt and pepper, to taste

How I Make It

Step 1:

First, in a medium bowl, toss the shrimp with olive oil, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper. Give it a good mix so every shrimp is coated with flavor.

Step 2:

Heat a large skillet over medium-high heat. Once hot, add the shrimp in a single layer (don’t overcrowd the pan). Cook for about 2 minutes per side, until shrimp are pink and opaque. They’ll have a slight crisp on the edges—yum!

Step 3:

While the shrimp cooks, let’s whip up the cabbage slaw. In a bowl, combine the shredded cabbages and cilantro. In a separate small bowl, mix the mayonnaise, lime juice, honey, salt, and pepper until smooth.

Step 4:

Pour the dressing over the cabbage, then toss until everything is well coated. The slaw should be creamy but still crunchy.

Step 5:

Warm the tortillas briefly—either in a hot dry skillet or wrapped in foil in a 350°F oven for about 5 minutes—so they’re soft and pliable.

Step 6:

Build your tacos by layering the shrimp and a generous scoop of cabbage slaw on each tortilla. If you want, add a squeeze of lime or some hot sauce to kick it up a notch!

Variations & Tips

• Swap shrimp for grilled fish or chicken for a different protein twist.
• Add diced avocado or sliced radishes for extra creaminess and crunch.
• Use Greek yogurt instead of mayonnaise for a lighter slaw dressing.
• If you love spice, sprinkle a pinch of cayenne pepper into the shrimp seasoning.
• For gluten-free, make sure to use corn tortillas labeled gluten-free.
• Don’t overcook the shrimp—once pink and curled, they’re done to keep them juicy.

How I Like to Serve It

I love serving these shrimp tacos with a cold margarita on a warm spring evening, but they’re just as perfect for a family weeknight dinner. Pair with a side of Mexican street corn or black beans to round out the meal. On weekends, I sometimes bring these to casual get-togethers where everyone can build their own taco—the vibe is instantly festive and fun.

Notes

• Store leftover slaw and shrimp separately in airtight containers for up to 2 days.
• To reheat shrimp, warm gently in a skillet over low heat to avoid toughness.

Closing: These shrimp tacos with cabbage slaw have become my go-to for fresh, flavorful dinners that feel like a little fiesta on your plate every time.