Shrimp Tacos with Cabbage Slaw

The first time I made these shrimp tacos, I was hosting a last-minute dinner for friends who just happened to drop by. I rummaged through the fridge and found a bag of shrimp and some cabbage, not expecting much. But when those hit the table with that bright, tangy slaw, everyone went quiet for a minute.

My sister-in-law usually claims she is not a seafood person, but she ate three of these tacos and asked for the recipe before leaving. There is something about the combination of smoked paprika and fresh lime that makes even shrimp skeptics reconsider their position.

Ingredients

• 1 lb large shrimp, peeled and deveined: Fresh shrimp cooks quickly and stays tender, while frozen shrimp works too just pat them dry before seasoning
• 1 tbsp olive oil: This helps the spices adhere to the shrimp and prevents sticking in the pan
• 1 tsp chili powder: Provides gentle heat without overwhelming the delicate shrimp flavor
• 1/2 tsp ground cumin: Earthy and warm, this bridges the gap between the shrimp and the bright slaw
• 1/2 tsp smoked paprika: The secret ingredient that makes these tacos taste restaurant-quality
• 1/4 tsp garlic powder: Even though it is not fresh garlic, it distributes evenly and will not burn in the high heat
• 1/4 tsp salt: Just enough to enhance the natural sweetness of the shrimp
• 1/8 tsp black pepper: A subtle background note that ties all the spices together
• Juice of 1/2 lime: Acidity that brightens the shrimp and helps tenderize slightly during marination
• 2 cups shredded green cabbage: The backbone of the slaw, providing crunch and structure
• 1 cup shredded red cabbage: Adds beautiful color and a slightly peppery bite
• 1/4 cup thinly sliced red onion: Sharp and crisp, this cuts through the rich shrimp
• 1/4 cup chopped fresh cilantro: Fresh and herbaceous, this makes everything taste brighter
• 2 tbsp mayonnaise: Creaminess that helps bind the slaw together
• 2 tbsp Greek yogurt: Lightens the dressing while adding tang
• 1 tbsp lime juice: Balances the creaminess with bright acidity
• 1 tsp honey: Just a touch to round out the sharp flavors and help them meld
• 1/4 tsp salt: Essential for drawing out the cabbages natural moisture
• 8 small corn or flour tortillas: Corn has that authentic flavor, but flour tortillas are more forgiving if you are new to folding tacos
• Lime wedges: An extra squeeze at the table makes all the difference
• Sliced jalapeños and extra cilantro: For those who want to customize their heat level

Instructions

Marinate the shrimp:

Whisk together the olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and lime juice in a medium bowl. Add the shrimp and toss until every piece is evenly coated, then let them sit for about 10 minutes while you prep the slaw.

Make the cabbage slaw:

In a large bowl, whisk the mayonnaise, Greek yogurt, lime juice, honey, salt, and pepper until smooth. Add both cabbages, red onion, and cilantro, then toss everything together until the vegetables are lightly coated in dressing.

Cook the shrimp:

Heat a large skillet over medium-high heat until it is nice and hot. Add the shrimp in a single layer and let them sear for about 2 minutes per side until they turn pink and opaque throughout.

Warm the tortillas:

Toast them directly in a dry skillet for about 30 seconds per side until they are pliable and slightly charred, or wrap them in damp paper towels and microwave for 30 seconds.

Assemble the tacos:

Pile warm tortillas with a few shrimp and a generous mound of slaw, then finish with lime wedges, jalapeños, and extra cilantro however you like them.

Pin Recipe

These tacos have become my go-to when someone has had a rough day and needs cheering up. There is something about the combination of warm spices and cool crunch that just makes everything feel better.

Make It Your Own

Sometimes I swap the Greek yogurt entirely for more mayonnaise when I want a richer slaw. Other times, I add a diced mango or avocado for extra sweetness and creaminess. The recipe is forgiving enough that you can play around and still end up with something incredible.

Perfect Pairings

A cold Mexican lager with plenty of lime cuts through the richness beautifully, or try a crisp sauvignon blanc if you prefer wine. On the side, simple cilantro lime rice or black beans rounds out the meal without competing with the tacos.

Timing Is Everything

The key to serving these at their best is having everything ready before you start cooking the shrimp. Have the slaw made, tortillas warmed, and garnishes prepped because the shrimp cooks in literally minutes.

• Warm your serving plates so the tortillas stay pliable longer
• Squeeze fresh lime over everything right before eating for maximum brightness
• Have extra napkins ready because these are wonderfully messy

Pin Recipe

These shrimp tacos are the kind of meal that makes weeknight cooking feel like a treat rather than a chore. Enjoy every bite.

Recipe FAQs

→ How should I marinate the shrimp?

Combine olive oil with chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and lime juice. Toss the shrimp in this mixture and let it marinate for 10 minutes before cooking.

→ What type of cabbage works best for the slaw?

A blend of shredded green and red cabbage creates a crunchy, colorful base. Adding thinly sliced red onion and fresh cilantro enhances the flavor and texture.

→ Can I prepare this dish ahead of time?

Marinate the shrimp and prepare the slaw in advance, but cook the shrimp just before serving to maintain juiciness and texture. Keep tortillas warm at serving time.

→ What tortillas are recommended?

Both small corn and flour tortillas work well. Warm them gently in a skillet or microwave to make them pliable for folding.

→ How can I add extra spice to this dish?

Include a pinch of cayenne in the shrimp marinade or serve with sliced jalapeños and hot sauce on the side for additional heat.