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These Shrimp Tacos with Slaw are piled high with tasty, plump shrimp, homemade slaw and tangy cilantro dressing layered in warm corn tortillas. A healthy, easy summer supper or the perfect party food!
Featured with this recipe
These easy shrimp tacos with homemade slaw was a favorite when we lived in California. Our cousins, Cory and Kristen, made these for us and we were blown away! The crunchy cabbage slaw combined with sweet and tangy cilantro dressing and perfect pink shrimp all wrapped in soft tortillas make the best shrimp tacos I have ever had! We make them all the time during the summer, since it doesn’t require much cooking. Sometimes we grill the shrimp on our outdoor grill instead of cooking on the stove, which adds a smoky flavor to this delicious dish. They’re the perfect dinner to whip up any night of the week!
Ingredients in Shrimp Tacos with Slaw
Whether you like spicy shrimp tacos or more on the sweeter side, these shrimp tacos are for you! They’re so easy and can be dressed up all kinds of ways. From the fresh slaw to the cilantro lime sauce, these are sure to be a favorite! Here’s what you need:
- Corn tortillas – I like to use the white corn street taco size, softened slightly.
- Cotija cheese – this mild Mexican cheese can be swapped out for feta or any other crumbly goat cheese you like.
For the Oregano Lime Slaw:
- Green cabbage – about two cups shredded. You can also use a coleslaw mix from the store or a combination of green and purple cabbage.
- Lime juice– the juice of a whole lime, and cut lime wedges with another for garnish.
- Dried oregano – I use dried spices because that’s usually what I have on hand, but you can chop some fresh oregano into this slaw too.
Cilantro Avocado Sauce:
- Mayo – Half a cup of mayo, or substitute Greek yogurt.
- Avocado – one half, peeled and sliced
- Cilantro – fresh cilantro can be found in the produce section of most grocery stores. There’s really no substitution for the fresh flavor that it brings to easy shrimp taco recipes, chicken tacos, pork salads, etc.
- Lime – again, use the juice of a whole lime for the best flavor.
- Cayenne pepper – this is optional, and you’ll only need a pinch. But add more if you like spicy shrimp tacos.
For the Shrimp:
- Shrimp – about 20-25 shrimp or 1 pound. See notes below for how to cook shrimp perfectly.
- Sugar – one teaspoon, give or take
- salt and pepper – to taste. Usually I start with one tsp salt and half as much black pepper.
- Vegetable oil – you can also use olive oil.
Tips for Cooking Shrimp
Shrimp cooks up quickly and easily, but there are a few things to remember when making the perfect plump shrimp:
- Make sure to rinse the shrimp well before cooking. Place them in a colander or strainer, and wash thoroughly with cold water. Toss out any shrimp that look slimy, discolored or smell overly fishy.
- If you’re using frozen shrimp. run them under cool water to thaw. Don’t use hot water!
- The key to not over cooking is to remove them from the heat right when they turn pink, with no brown or grey spots.
- Perfectly cooked shrimp curls into a loose “C” shape. You’ll know they’re overcooked if they curl into a tight “C”. Overcooked shrimp can become too tough or chewy.
- You can buy shrimp that has already been peeled and deveined to make the cooking process go a little quicker.
- You’ll want to cook these shrimp quickly so they don’t dry out before assembling the tacos.
Additional Toppings for Shrimp Tacos
Tangy coleslaw and cilantro dressing give these shrimp tacos big bursts of flavor, but you could also add any number of toppings or spices:
- Guacamole
- Sour cream
- Diced green onions
- Tomatoes
- Pico de gallo
- Red onions
- Avocado crema
- Mango salsa
- Paprika
- Or use crunchy taco shells for an added crunch.
Questions About Shrimp Tacos
In addition to the slaw on top, you can pair these tacos with Spanish rice, chips and guacamole, corn salad, refried beans or fresh Pico de Gallo.
You can use either type, or whatever you have on hand. I like using corn tortillas because they’re gluten-free so those in my family with gluten allergies can eat them.
A good rule of thumb is about six to ten shrimp per person, depending on how large the shrimp are, and just how voracious your guests’ appetites!
READ NEXT: Top 10 Shrimp Recipes
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How to Make Shrimp Tacos with Slaw
Shrimp Tacos with Slaw
Video
Equipment
- Stove Top
- Fry Pan/Skillet
Ingredients
- 6 corn tortillas soft
- 1/2 cup cotija cheese (or feta)
OREGANO LIME SLAW:
- 2 cups green cabbage shredded
- 1 lime juiced
- 2 teaspoon dried oregano
CILANTRO AVOCADO SAUCE:
- 1/2 cup mayonnaise
- 1/2 avocado
- 1/2 cup cilantro
- 1 lime juiced
- pinch of cayenne pepper (optional)
SHRIMP:
- 1 pound shrimp (20 to 25 shrimp)
- 1 teaspoon sugar
- salt and pepper to taste
- 1 tablespoon vegetable oil
Instructions
- In a small fry pan, heat the corn tortillas in a little bit of oil and lightly salt.
OREGANO LIME SLAW:
- Toss all ingrendients together and season with a pinch of salt.
CILANTRO AVOCADO SAUCE:
- Mix all ingredients thoroughly in a blender.
SHRIMP:
- Peel shrimp, pat it dry, season with salt, pepper, and sugar. Heat oil over medium high heat and add shrimp. Cook until shrimp are curled and pink.
- Layer the shrimp, cabbage, and sauce in a warm corn tortilla. Top with a little cotija (or feta) cheese.
Notes
- Make sure to rinse the shrimp well before cooking. Place them in a colander or strainer, and wash thoroughly with cold water. Toss out any shrimp that look slimy, discolored or smell overly fishy.
- If you’re using frozen shrimp. run them under cool water to thaw. Don’t use hot water!
-
The key to not over cooking is to remove them from the heat right when they turn pink, with no brown or grey spots.
- Perfectly cooked shrimp curls into a loose “C” shape. You’ll know they’re overcooked if they curl into a tight “C”. Overcooked shrimp can become too tough or chewy.
These were really good! Except I didn’t care for the oregano so next time I will just leave it out of the cabbage. Goes nice with cilantro rice. Thanks for the recipe!
These were so awesome!!!! Made them for dinner tonight and they were so so so GOOD! My husband loved them. And I loved that they were such a healthy meal! Thank you so much for sharing. Definitely going on our repeat meal list! Thanks again!
These were so good. I made them a while back and I’m planning on making them again tonight for company. Thanks for the amazing recipe.
How many does this serve?
It would easily feed 6 to 8 people.
Do you think they would be okay with sour cream instead of mayo? Can't wait to try them 🙂
Yum, yum, yum!!! LoVeD them 🙂
These look amazing, I am making them right now!