Shrimp tacos are one of those quick meals that feel special without much fuss. This version keeps things simple but lively, with a zesty lime marinade and a crisp cabbage slaw. It’s a balance of fresh, tangy, and savory that’s great for any night of the week.
The Story Behind This Recipe
I first started making shrimp tacos one summer when I was craving something light but satisfying. Shrimp cooks quickly, so it was an easy choice when I wanted dinner on the table fast. The bright lime and chili powder marinade lifts the shrimp with just enough punch to keep it interesting without overwhelming the natural sweetness.
The cabbage slaw adds a nice crunch and freshness. I like to mix shredded green and purple cabbage with a simple dressing of lime juice, a little mayonnaise, and a touch of honey. It’s a straightforward way to get that creamy but tangy slaw that pairs perfectly with the shrimp.
What I appreciate about this recipe is how adaptable it is. Sometimes I’ll add sliced avocado or a sprinkle of queso fresco on top. Other times, swapping the lime for a splash of orange juice brings a slightly sweeter note. It always feels like a little fresh treat, which is why it shows up regularly at our table when I’m short on time but want something satisfying.
Cuisine: Mexican
Course: Dinner
Servings: 4
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 8 small corn or flour tortillas
- 2 cups green cabbage, thinly shredded
- 1 cup purple cabbage, thinly shredded
- 1/4 cup mayonnaise
- 2 tablespoons fresh lime juice
- 1 teaspoon honey
- 1 avocado, sliced (optional)
- Fresh cilantro, chopped (optional)
- Lime wedges for serving
Instructions
- Step 1. In a bowl, toss the shrimp with olive oil, chili powder, cumin, smoked paprika, salt, and pepper. Let marinate 10 minutes if time allows.
- Step 2. Meanwhile, make the slaw by mixing green and purple cabbage with mayonnaise, lime juice, honey, and a pinch of salt. Set aside.
- Step 3. Heat a skillet over medium-high heat. Cook the shrimp for 2-3 minutes per side until pink and cooked through.
- Step 4. Warm tortillas in a dry pan or microwave.
- Step 5. Assemble tacos by placing shrimp in each tortilla, then topping with a generous spoonful of cabbage slaw.
- Step 6. Add avocado slices and fresh cilantro if using. Serve with lime wedges.
Tips for Success
- Use fresh shrimp for the best flavor, but frozen is fine if thawed properly.
- Don’t overcook the shrimp or they’ll get rubbery.
- If you like a bit of heat, add a dash of hot sauce or sprinkle some sliced jalapeños on top.
- The slaw can be made a few hours ahead to let flavors meld, just give it a good stir before serving.
Variations & Substitutions
- Swap shrimp for firm white fish or chicken strips if preferred.
- Try adding pickled red onions to the toppings for a tart contrast.
- Use Greek yogurt instead of mayonnaise for a lighter slaw dressing.
- Add diced mango or pineapple to the slaw for a sweet tropical twist.
