Save These vibrant shrimp tacos combine juicy, spiced shrimp with a crisp, tangy cabbage slaw. The shrimp is marinated in a blend of chili powder, cumin, and smoked paprika before being seared until tender. A refreshing slaw with green and red cabbage, red onion, cilantro, and a creamy lime-honey dressing balances the flavors perfectly. Served warm in corn or flour tortillas, these tacos offer a quick, easy, and flavorful dish ideal for weeknight dinners.
The first time I made these shrimp tacos, it was a Tuesday evening and I was craving something that tasted like sunshine. I had bought shrimp on impulse at the market that morning, and a head of purple cabbage was sitting on my counter looking lonely. These tacos came together in thirty minutes, and something about the crunch of that slaw against the warm spiced shrimp made the whole week feel lighter.
Last summer, my neighbor stopped by while I had a pan of these sizzling on the stove. She ended up staying for dinner, and we ate standing up at the kitchen counter, tacos in hand, while she told me about her trip to Mexico City. Now whenever I smell cumin and lime together, I think of impromptu dinners and the kind of conversations that only happen over really good food.
Ingredients
- Large shrimp: Peeled and deveined saves so much time, and size matters here because they shrink slightly when cooked
- Olive oil: Helps the spices bloom and cling to every surface of the shrimp
- Chili powder: The backbone of the seasoning blend, providing gentle warmth without overwhelming heat
- Ground cumin: Adds that earthy depth that makes these taste distinctly like taco night
- Smoked paprika: The secret ingredient that gives the shrimp this gorgeous color and subtle smokiness
- Garlic powder: Distributes evenly better than fresh garlic in quick marinades
- Salt and black pepper: Essential foundation that makes all the other flavors pop
- Lime juice: Bright acid that cuts through the richness and wakes everything up
- Green and red cabbage: The dual colors make these tacos gorgeous, and the texture provides perfect crunch
- Red onion: Adds a sharp bite that softens beautifully in the creamy dressing
- Fresh cilantro: Some people love it, some hate it, but tacos need that herbal freshness
- Mayonnaise and Greek yogurt: Together they create a slaw dressing thats creamy but not heavy
- Honey: Just enough to balance the acidity and make the slaw taste complete
- Tortillas: Corn feels more authentic, but flour tortillas never let anyone down
Instructions
- Marinate the shrimp:
- Whisk together olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and lime juice in a medium bowl. Toss the shrimp until theyre evenly coated, then let them hang out for 10 minutes while you make the slaw.
- Mix the slaw:
- Whisk mayonnaise, Greek yogurt, lime juice, honey, salt, and pepper in a large bowl until smooth. Add both cabbages, red onion, and cilantro, then toss everything until each piece is lightly dressed. Pop it in the fridge to let the flavors get friendly.
- Sear the shrimp:
- Get your skillet ripping hot over medium-high heat. Arrange the shrimp in a single layer and let them sear for 2 to 3 minutes per side until theyre pink and opaque. They cook fast, so watch closely.
- Warm your tortillas:
- Heat them directly in a dry skillet for 30 seconds per side or wrap in damp paper towels and microwave for 30 seconds. Warm tortillas fold instead of crack.
- Assemble and serve:
- Pile warm shrimp into tortillas, spoon that slaw on top, and finish with lime wedges and whatever else makes you happy. Eat them while the shrimp are still hot and the slaw is cold.
Save These tacos have become my go-to when friends say theyre stopping by because I can have everything ready before they even knock. Last month, my sister requested them for her birthday dinner instead of going out, which might be the highest compliment a home cook can receive.
Making Ahead
The slaw actually improves after a few hours in the fridge, so mix it up in the morning or the night before. Keep the dressing separate until an hour before serving to maintain the perfect crunch.
Spice Level Adjustments
Ive learned that some weeks call for bold heat while others need something gentler. Start with the recipe as written, then add cayenne to the shrimp marinade or sliced jalapeños on top until it hits your personal sweet spot.
Perfect Pairings
A cold Mexican lager with a wedge of lime squeezed in cuts through the spices beautifully. For something nonalcoholic, try sparkling water with plenty of lime and a pinch of salt on the rim of the glass.
- Simple refried beans or Mexican rice turn this from light dinner to something more substantial
- Grilled corn on the cob with chili powder and cotija cheese makes the meal feel like summer
- Watermelon sprinkled with lime juice cleanses the palate between each taco
Save Taco Tuesday might be a marketing invention, but dinners like this make me understand why people embraced it so enthusiastically.
Recipe FAQs
- → How do I keep the shrimp tender?
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Marinate the shrimp for about 10 minutes and cook quickly over medium-high heat, about 2-3 minutes per side, until opaque but not overcooked.
- → Can I make the cabbage slaw ahead of time?
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Yes, the slaw can be prepared a few hours in advance and refrigerated to allow flavors to meld and maintain its crisp texture.
- → What tortillas work best for these tacos?
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Small corn or flour tortillas warmed before serving provide the best texture and flexibility for assembling the tacos.
- → How can I add more spice to the shrimp?
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Adding a pinch of cayenne pepper to the marinade or serving the tacos with sliced jalapeños enhances the heat level.
- → Is there a lighter option for the slaw dressing?
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Replacing mayonnaise with extra Greek yogurt lightens the dressing while keeping it creamy and flavorful.
