Dinner

Shrimp Tacos with Cabbage Slaw Recipe

Name: Shrimp Tacos with Cabbage Slaw Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 lb large shrimp, peeled and deveined; 1 tbsp olive oil; 1 tsp chili powder; 1/2 tsp ground cumin; 1/2 tsp smoked paprika; 1/4 tsp garlic powder; 1/4 tsp salt; 1/8 tsp black pepper; Juice of 1/2 lime; 2 cups shredded green cabbage; 1 cup shredded red cabbage; 1/4 cup thinly sliced red onion; 1/4 cup chopped fresh cilantro; 2 tbsp mayonnaise; 2 tbsp Greek yogurt; 1 tbsp lime juice; 1 tsp honey; 1/4 tsp salt; Freshly ground black pepper, to taste; 8 small corn or flour tortillas, warmed; Lime wedges; Sliced jalapeños (optional); Extra cilantro (optional)

ByJulian Dempsey March 5, 2026March 5, 2026

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Introduction

Shrimp Tacos with Cabbage Slaw are a vibrant and flavorful meal perfect for a quick weeknight dinner. Juicy, spiced shrimp paired with a tangy, creamy slaw create a delightful combination that’s both refreshing and satisfying. Ready in just 30 minutes, these tacos are sure to become a favorite.

Two soft, light yellow corn tortillas sit side by side on a white plate with a white marbled texture under it. Each tortilla is filled with a base layer of shredded cabbage mix, featuring green, white, and purple strands that add a fresh and colorful texture. On top of the cabbage are three large, golden-brown seasoned shrimp in each tortilla, visibly coated with spices giving them a slightly crispy surface. Thin slices of purple onion are scattered throughout, adding brightness. A creamy white sauce is drizzled over the shrimp and cabbage, and small pieces of green cilantro are sprinkled on top. A wedge of bright green lime rests on the plate, partly under the right tortilla. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb large shrimp, peeled and deveined
1 tbsp olive oil
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/4 tsp salt
1/8 tsp black pepper
Juice of 1/2 lime
2 cups shredded green cabbage
1 cup shredded red cabbage
1/4 cup thinly sliced red onion
1/4 cup chopped fresh cilantro
2 tbsp mayonnaise
2 tbsp Greek yogurt
1 tbsp lime juice
1 tsp honey
1/4 tsp salt
Freshly ground black pepper, to taste
8 small corn or flour tortillas, warmed
Lime wedges
Sliced jalapeños (optional)
Extra cilantro (optional)

Instructions

Step 1: In a medium bowl, combine olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, black pepper, and juice of half a lime. Add the shrimp and toss well to coat evenly. Set aside to marinate for 10 minutes.
Step 2: In a large bowl, whisk together mayonnaise, Greek yogurt, lime juice, honey, salt, and freshly ground black pepper. Add the green cabbage, red cabbage, red onion, and chopped cilantro. Toss until everything is well combined and refrigerate until ready to use.
Step 3: Heat a large skillet over medium-high heat. Arrange the marinated shrimp in a single layer and cook for 2 to 3 minutes per side until they turn opaque and are cooked through. Remove from heat.
Step 4: Warm the tortillas in a dry skillet or microwave until soft and pliable.
Step 5: To assemble the tacos, place shrimp and a generous amount of cabbage slaw on each tortilla. Garnish with lime wedges, sliced jalapeños, and extra cilantro if desired.
Step 6: Serve immediately for best flavor and texture.

Tips & Variations

For a spicier kick, add a pinch of cayenne pepper to the shrimp marinade.
Swap out Greek yogurt for sour cream for a richer slaw dressing.
Use radishes or sliced avocado as additional taco toppings.
Grill the shrimp instead of cooking in a skillet for a smoky flavor.

Storage

Store leftover shrimp and cabbage slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp briefly in a skillet or microwave before assembling tacos. The tortillas are best warmed fresh to maintain softness.

How to Serve

Two soft, light beige corn tortillas are placed side by side on a white speckled plate set on a white marbled surface. Each tortilla holds three golden-brown, spiced shrimp with a slightly crispy texture on top of a layer of mixed shredded cabbage in white and purple colors. Thin slices of red onion and fresh green cilantro leaves are scattered above the cabbage. A light drizzle of creamy white sauce tops the shrimp and veggies. A lime wedge is positioned near the top center and bottom front edge of the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp can be used. Thaw completely and pat dry before marinating to ensure the seasoning sticks properly and the shrimp cooks evenly.

What can I substitute for mayonnaise in the slaw?

You can use extra Greek yogurt or a dairy-free mayo alternative if you prefer a lighter or vegan option. Both will keep the slaw creamy and flavorful.