Juicy, spicy shrimp piled into warm corn tortillas with a crunchy slaw and a creamy chipotle-style sauce. A taste of California street food, ready in under 30 minutes for a perfect weeknight meal.
A vibrant, crunchy slaw with a zesty cilantro-lime vinaigrette. This refreshing side is perfect for tacos, grilled meats, or summer barbecues and comes together in just 15 minutes.
Prep15 min
Cook0 min
Servings4
Health Benefits
💪
Lean Protein
Shrimp provides high-quality protein with very little fat, supporting muscle health.
🌾
High in Fiber
The cabbage slaw and corn tortillas offer dietary fiber for digestive health and satiety.
💊
Rich in Vitamins
Fresh salsa and slaw are packed with Vitamin C and other antioxidants from tomatoes, onions, and lime.
❤️
Heart Healthy
Avocado in the crema provides monounsaturated fats, which are beneficial for heart health.
Frequently Asked Questions
Is this Shrimp Taco meal healthy?
Yes, this meal is very healthy. It features lean protein from shrimp, complex carbohydrates from corn tortillas, healthy fats from avocado, and plenty of fiber and vitamins from the fresh salsa and slaw.
How many calories are in Shrimp Tacos with Slaw?
This specific meal is designed to be around 600-650 calories. The tacos themselves contribute about 450 calories, with the remaining calories coming from the cilantro lime slaw.
What else can I serve with Shrimp Tacos?
Besides slaw, shrimp tacos pair wonderfully with black beans, Mexican street corn (elote), or a simple side of Spanish rice.
Can I meal prep shrimp tacos?
You can prep the components ahead of time. The slaw can be made a day in advance (keep the dressing separate), and the salsa can be chopped. However, it's best to cook the shrimp just before serving for the best texture and flavor.
Are corn tortillas gluten-free?
Yes, tortillas made from 100% corn are naturally gluten-free, making this a great option for those with gluten sensitivities. Always check the packaging to be sure.
Zesty grilled shrimp served in warm corn tortillas with fresh salsa and a side of crunchy cilantro-lime slaw for a light and flavorful dinner.
This tex_mex dish is perfect for dinner. With 639.3 calories and 34.230000000000004g of protein per serving, it's a high_protein, high_fiber, heart_healthy, weight_loss option for your meal plan.
fat
0.25 cup red onion (thinly sliced)
0.25 cup cilantro (freshly chopped)
2 pcs lime (1 for juice (about 3 tbsp), 1 for wedges)
0.5 cup yogurt (plain, Greek-style)
1 pcs green chili (finely minced, adjust to taste)
12 pcs corn tortillas (6-inch size)
1 pcs avocado (large, sliced or diced for garnish)
0.25 cup cotija cheese (crumbled, for garnish)
Instructions
1
Prepare the Cabbage Slaw
In a medium bowl, combine the shredded cabbage, thinly sliced red onion, and chopped cilantro.
Squeeze about 2 tablespoons of lime juice over the slaw, add 0.25 teaspoon of salt, and toss well to combine.
Set aside for at least 10 minutes to allow the flavors to meld and the cabbage to soften slightly.
2
Make the Creamy Chili-Lime Sauce
In a small bowl, whisk together the Greek yogurt, minced green chili, and the remaining 1 tablespoon of lime juice.
Continue whisking until the sauce is smooth. Set aside.
3
Season and Cook the Shrimp
Pat the shrimp completely dry with paper towels. In a separate bowl, toss the shrimp with chili powder, cumin, smoked paprika, garlic powder, onion powder, the remaining 0.25 teaspoon salt, and black pepper until evenly coated.
Heat the olive oil in a large skillet over medium-high heat until it shimmers.
Add the seasoned shrimp in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary).
Cook for 1-2 minutes per side, until the shrimp are pink, opaque, and curled. Immediately remove from heat to prevent overcooking.
4
Warm the Tortillas
Warm the corn tortillas one by one in a dry skillet over medium heat for about 30 seconds per side until soft and pliable.
Alternatively, char them for a few seconds over a gas flame using tongs for a smoky flavor.
Keep the warm tortillas wrapped in a clean kitchen towel to stay soft.
5
Assemble and Serve
Lay out the warm tortillas. Place a generous layer of the crunchy slaw on each one.
Top the slaw with 3-4 pieces of cooked shrimp.
Drizzle with the chili-lime sauce, then garnish with sliced avocado and a sprinkle of crumbled cotija cheese.
Serve immediately with fresh lime wedges on the side.
Serving size: 1 cup
156cal
2gprotein
15gcarbs
11gfat
Ingredients
2 cup green cabbage (finely shredded)
2 cup red cabbage (finely shredded)
1 cup carrot (shredded)
0.25 cup red onion (thinly sliced)
0.5 cup cilantro (freshly chopped)
1 pcs jalapeño (deseeded and finely minced (optional))
3 tbsp olive oil (extra virgin)
0.25 cup lime juice (freshly squeezed)
1 tbsp honey
1 pcs garlic (clove, minced)
0.5 tsp salt
0.25 tsp black pepper (freshly ground)
Instructions
1
Prepare the slaw base
In a large bowl, combine the shredded green cabbage, red cabbage, carrots, and thinly sliced red onion.
Add the chopped cilantro and optional minced jalapeño to the bowl.
Toss everything together gently to distribute the ingredients evenly.
2
Make the lime vinaigrette
In a small bowl or a jar with a lid, combine the olive oil, fresh lime juice, honey, and minced garlic.
Add the salt and black pepper.
Whisk vigorously or shake the jar until the dressing is well emulsified.
3
Combine and serve
Pour the vinaigrette over the cabbage mixture.
Toss well to ensure all the vegetables are lightly coated with the dressing.
For best flavor, let the slaw sit for at least 10 minutes before serving to allow the flavors to meld.
