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Shrimp Tacos with Jalapeño Lime Slaw

Shrimp tacos with jalapeño lime slaw feature tender pink shrimp cooked fast and tucked into warm tortillas. Crunchy cabbage slaw with minced jalapeños, cilantro, and lime juice soaks in flavor while it softens slightly.
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Prep Time 20 minutes
Cook Time 5 minutes
Resting 10 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican Seafood
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Shrimp taco filling
  • 1.5 lb large shrimp peeled and deveined
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1 tsp chili powder
  • 0.5 tsp cumin
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • 8 small corn or flour tortillas warm to serve
Jalapeño Lime Slaw
  • 4 cup green cabbage thinly sliced
  • 2 jalapeños minced
  • 0.25 cup fresh cilantro chopped
  • 3 tbsp lime juice
  • 2 tbsp olive oil
  • 1 tsp honey
  • 0.25 salt to taste
Toppings
  • 1 radish slices
  • 1 diced red onion
  • 1 avocado slices
  • 1 lime wedges

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the jalapeño lime slaw
  1. Combine the green cabbage, minced jalapeños, chopped fresh cilantro, lime juice, olive oil, and honey in a bowl. Season with salt and let sit for 10 minutes to soften slightly, stirring once halfway.
Cook the shrimp
  1. Heat olive oil in a skillet over medium-high heat until shimmering. Add minced garlic and cook for 30 seconds, stirring to prevent browning.
  2. Add the shrimp to the skillet along with chili powder, cumin, salt, and pepper. Cook for 2-3 minutes per side until pink and cooked through.
Warm tortillas and assemble
  1. Warm the small corn or flour tortillas on a griddle or over an open flame until pliable and lightly spotted. Keep them warm for filling.
  2. Fill each tortilla with the cooked shrimp. Top generously with jalapeño lime slaw.
  3. Add radish slices, diced red onion, and avocado slices on top of each taco. Serve immediately with lime wedges on the side.

Notes

For the crunchiest slaw, thinly slice the cabbage and mince the jalapeños very small so they distribute evenly. Store slaw and shrimp separately in airtight containers in the fridge up to 2 days; assemble right before serving. Freezing isn’t recommended because the cabbage texture softens. If you want a lower-sugar option, reduce honey to 1/2 tsp to keep the lime flavor while using less sweetener.