Name: Easy Shrimp Tacos with Slaw
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 3 cups shredded purple cabbage or coleslaw mix; ½ cup diced red onion; 1 tablespoon olive oil (for slaw); 2 tablespoons fresh lime juice; Salt and pepper, to taste; 2 pounds shrimp, shells and tails removed, deveined; 3 tablespoons olive oil (for shrimp); 2 tablespoons Cajun seasoning; 12 corn tortillas, warmed; Optional toppings: Crumbled Cotija or Queso Fresco cheese, Cilantro lime crema, Mexican crema, or sour cream, Avocado slices or guacamole, Pico de gallo, Fresh cilantro, Sliced jalapeños, Lime wedges

These easy shrimp tacos with slaw are a vibrant, flavor-packed meal that comes together in just 20 minutes. I fill warm corn tortillas with juicy, Cajun-seasoned shrimp, a zesty homemade cabbage slaw, and creamy cilantro lime crema. Whether it’s a weeknight dinner or a summer gathering, these tacos are always a hit. Easy Shrimp Tacos with Slaw

Why I’ll Love This Recipe

I find these shrimp tacos incredibly satisfying and versatile. The combination of spicy shrimp, tangy slaw, and creamy sauce creates a delightful balance of flavors and textures. They’re quick to prepare, making them perfect for busy days, yet impressive enough for entertaining guests. I appreciate how customizable they are, allowing me to add my favorite toppings and adjust the spice level to my liking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Slaw:

3 cups shredded purple cabbage or coleslaw mix
½ cup diced red onion
1 tablespoon olive oil
2 tablespoons fresh lime juice
Salt and pepper, to taste

For the Shrimp Tacos:

2 pounds shrimp, shells and tails removed, deveined
3 tablespoons olive oil
2 tablespoons Cajun seasoning
12 corn tortillas, warmed

Optional Toppings:

Crumbled Cotija or Queso Fresco cheese
Cilantro lime crema, Mexican crema, or sour cream
Avocado slices or guacamole
Pico de gallo
Fresh cilantro
Sliced jalapeños
Lime wedges

Directions

Prepare the Slaw: In a large bowl, I combine the shredded cabbage, diced red onion, olive oil, and lime juice. I season it with salt and pepper to taste, then toss everything together until well mixed. I set it aside to let the flavors meld.
Season the Shrimp: I place the shrimp in a bowl and drizzle with olive oil. I sprinkle the Cajun seasoning over the shrimp and toss until they’re evenly coated.
Cook the Shrimp: I preheat the broiler and line a baking sheet with foil. I arrange the seasoned shrimp in a single layer on the prepared baking sheet. I broil the shrimp for 2 minutes, then rotate the pan and broil for an additional 2 minutes, or until the shrimp are cooked through and opaque.
Assemble the Tacos: I fill each warmed corn tortilla with a portion of the cooked shrimp and a generous helping of slaw. I add my desired toppings, such as cheese, crema, avocado, and cilantro.
Serve: I serve the tacos immediately, accompanied by lime wedges for squeezing over the top.

Servings and Timing

Servings: This recipe makes approximately 12 tacos, serving 4 to 6 people.
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes

Variations

Spice Level: I adjust the heat by using more or less Cajun seasoning or adding sliced jalapeños.
Protein Alternatives: I substitute the shrimp with grilled fish, chicken, or tofu for variety.
Tortilla Options: I use flour tortillas or lettuce wraps instead of corn tortillas for different textures.
Additional Toppings: I experiment with toppings like mango salsa, pickled onions, or hot sauce to change up the flavor profile.

Storage/Reheating

Storage: I store leftover shrimp and slaw separately in airtight containers in the refrigerator for up to 3 days.
Reheating Shrimp: I reheat the shrimp in a skillet over medium heat until warmed through, about 2-3 minutes.
Slaw: I note that the slaw is best enjoyed fresh, as it may become soggy over time.

FAQs

How can I make this recipe spicier?

I increase the spice by adding extra Cajun seasoning, incorporating chopped jalapeños into the slaw, or drizzling hot sauce over the assembled tacos.

Can I use frozen shrimp?

Yes, I thaw frozen shrimp completely and pat them dry before seasoning and cooking to ensure even cooking and flavor absorption.

What can I use instead of Cajun seasoning?

I create a homemade blend using paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, salt, and pepper to taste.

How do I keep corn tortillas from breaking?

I warm the corn tortillas in a skillet or microwave before assembling the tacos to make them more pliable and less likely to tear.

Can I prepare any components ahead of time?

Yes, I prepare the slaw a few hours in advance and store it in the refrigerator. I also season the shrimp ahead of time and cook them just before serving.

Conclusion

These easy shrimp tacos with slaw are a delightful combination of bold flavors and textures that come together quickly. I enjoy the balance of spicy shrimp, crunchy slaw, and creamy toppings, making them a go-to meal for any occasion. Whether I’m cooking for my family or entertaining guests, these tacos never disappoint.