Shrimp Tacos
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.
For 4 servings
5 steps. 10 minutes total.
- 1
Step 1
- a.Prepare the Cabbage Slaw
- b.In a medium bowl, combine the shredded cabbage, thinly sliced red onion, and chopped cilantro.
- c.Squeeze about 2 tablespoons of lime juice over the slaw, add 0.25 teaspoon of salt, and toss well to combine.
- d.Set aside for at least 10 minutes to allow the flavors to meld and the cabbage to soften slightly.
- 2
Step 2
- a.Make the Creamy Chili-Lime Sauce
- b.In a small bowl, whisk together the Greek yogurt, minced green chili, and the remaining 1 tablespoon of lime juice.
- c.Continue whisking until the sauce is smooth. Set aside.
- 3
Step 3
- a.Season and Cook the Shrimp
- b.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.
- c.Heat the olive oil in a large skillet over medium-high heat until it shimmers.
- d.Add the seasoned shrimp in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary).
- e.Cook for 1-2 minutes per side, until the shrimp are pink, opaque, and curled. Immediately remove from heat to prevent overcooking.
- 4
Step 4
- a.Warm the Tortillas
- b.Warm the corn tortillas one by one in a dry skillet over medium heat for about 30 seconds per side until soft and pliable.
- c.Alternatively, char them for a few seconds over a gas flame using tongs for a smoky flavor.
- d.Keep the warm tortillas wrapped in a clean kitchen towel to stay soft.
- 5
Step 5
- a.Assemble and Serve
- b.Lay out the warm tortillas. Place a generous layer of the crunchy slaw on each one.
- c.Top the slaw with 3-4 pieces of cooked shrimp.
- d.Drizzle with the chili-lime sauce, then garnish with sliced avocado and a sprinkle of crumbled cotija cheese.
- e.Serve immediately with fresh lime wedges on the side.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use fresh lime juice, not the bottled kind.
- 2Patting the shrimp dry is a critical step. It helps the spices adhere and allows the shrimp to sear beautifully instead of steaming.
- 3Do not overcook the shrimp! They cook in just a few minutes. Remove them from the heat as soon as they turn pink and opaque.
- 4To prevent corn tortillas from cracking, ensure they are fresh and properly warmed until soft and pliable before assembling.
- 5The chili-lime sauce and slaw can be made a few hours ahead and stored in the refrigerator. This can save you time for a quick weeknight dinner.
Adapt it for your goals.
Gluten free
This recipe is naturally gluten-free as it uses corn tortillas. Always check your spice blend labels to ensure they are certified gluten-free.
dairy freeDairy free
Replace the Greek yogurt with a cashew-based cream or a dairy-free sour cream alternative. Omit the cotija cheese or use a vegan substitute.
healthyHealthy
To reduce fat, grill the shrimp instead of pan-searing with oil. Use a non-fat Greek yogurt for the sauce.
quickQuick
Use a pre-shredded cabbage mix (coleslaw mix) to save time on chopping. The recipe is already quite fast, perfect for a weeknight.
Why this is on our healthy list.
Excellent Source of Lean Protein
Shrimp provides high-quality protein that is essential for muscle repair and building, while being low in fat and calories.
Rich in Vitamins and Fiber
The cabbage slaw is packed with Vitamin C from both the cabbage and lime juice, supporting immune function. It also provides dietary fiber for digestive health.
Healthy Fats
Avocado is a fantastic source of monounsaturated fats, which are beneficial for heart health and help keep you feeling full and satisfied.
Frequently asked questions
Yes, shrimp tacos can be very healthy. They are a great source of lean protein from shrimp, fiber from cabbage, and healthy fats from avocado. Using Greek yogurt for the sauce and corn tortillas keeps the fat and calorie content reasonable.