Name: Shrimp Tacos with Creamy Lime Slaw
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 servings
Cuisine: Mexican-inspired
Ingredients: 1 1/2 lb (680 g) large raw shrimp, peeled and deveined; 1 tbsp olive oil; 1 tsp chili powder; 1 tsp ground cumin; 1/2 tsp garlic powder; 1/2 tsp smoked paprika; 1/2 tsp salt; 3 cups shredded cabbage; 1/2 cup (113 g) plain nonfat Greek yogurt; 2 tbsp lime juice; 1 tsp honey; Pinch of salt; 1/4 cup chopped cilantro; 12 small corn tortillas; 1 avocado, sliced; Lime wedges

Shrimp Tacos with Creamy Lime Slaw

Spicy shrimp tacos with a creamy Greek yogurt lime slaw and avocado on warm corn tortillas. 43 grams of protein, ready in 20 minutes.

43g protein

427 calories

20 minutes

4 servings

These shrimp tacos are a 20-minute dinner that tastes like a beach vacation: smoky spiced shrimp, a cool creamy lime slaw, and avocado on warm corn tortillas. Three tacos have 43 grams of protein.

The slaw is the secret

Most fish taco sauces are mayo-based. Ours uses Greek yogurt and lime juice, which keeps it bright and adds protein. Toss the cabbage first so it softens slightly while you cook the shrimp.

Shrimp in 3 minutes

Large shrimp cook in 1 to 2 minutes per side over high heat. Dry them well so they sear instead of steam.

Make it a bowl

Skip the tortillas and serve the shrimp and slaw over rice or greens. For another quick seafood dinner, try our shrimp stir fry.

How to season shrimp for tacos

The seasoning is a quick homemade taco blend: chili powder for color and gentle heat, cumin for earthiness, smoked paprika for a grilled flavor, garlic powder and salt. Toss the shrimp with oil first so the spices stick, and cook them in a single layer so they sear instead of steaming.

Add lime after cooking. Acid applied to raw shrimp starts to cook them like ceviche and can make them mushy once they hit the pan.

What to put on shrimp tacos

Slaw: shredded cabbage with our Greek yogurt lime dressing (in the recipe card).
Creamy: avocado slices or a spoon of Greek yogurt ranch.
Fresh: cilantro, green onion and a squeeze of lime.
Pickled: quick-pickled red onion or jalapeño slices.
Cheese: crumbled cotija or feta.

Corn or flour tortillas?

Corn tortillas are traditional, naturally gluten-free and lower in calories. Warm them over a gas flame or in a dry skillet so they bend without cracking, and double them up if they are thin. Flour tortillas are softer and hold more filling; a large flour tortilla adds about 90 calories per taco.

Make ahead

Mix the slaw dressing and season the shrimp up to 24 hours ahead and keep them separately in the fridge. Cook the shrimp right before serving; it takes 3 minutes. Leftover cooked shrimp keep 2 days and are great cold over a salad.

Serving ideas

Serve with black beans, Mexican street corn, or our chicken burrito bowl toppings for a taco night spread.

Questions people ask

How do you know when shrimp are cooked?

They turn pink and opaque and curl into a C shape. If they curl into a tight O, they are overcooked.

Can I use frozen shrimp?

Yes. Thaw them in cold water for 10 minutes and pat dry before seasoning.

What do you put on shrimp tacos?

Crunchy cabbage slaw, a creamy sauce, avocado, cilantro, lime and something pickled such as red onion or jalapeño. Cotija or feta cheese is a good finishing touch.

How do you season shrimp for tacos?

A simple mix of chili powder, cumin, garlic powder, smoked paprika and salt, tossed with a little oil. Add lime juice right after cooking, not before, so the shrimp stay tender.

Can I grill the shrimp?

Yes. Thread the seasoned shrimp on skewers and grill over high heat for 2 minutes per side.