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Shrimp Tacos with Jalapeño Lime Slaw

Shrimp tacos with jalapeño lime slaw featuring tender pink shrimp in warm tortillas topped with a crunchy, bright green cabbage slaw. The slaw rests briefly to soften slightly while keeping a crisp bite, then each taco gets a fresh lime finish.
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Prep Time 20 minutes
Cook Time 5 minutes
Rest 10 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican Seafood
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet
  • 1 sheet pan
  • 1 Dutch oven

Method
 

Make jalapeño lime slaw
  1. Combine green cabbage, minced jalapeños, chopped fresh cilantro, lime juice, olive oil, and honey in a bowl. Season with salt, then let it sit for 10 minutes to soften slightly, stirring once if needed.
Cook shrimp
  1. Heat 2 tbsp 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 large shrimp, chili powder, cumin, salt, and pepper to the skillet in an even layer. Cook for 2-3 minutes per side until pink and cooked through, then transfer to a plate.
Warm tortillas and assemble tacos
  1. Warm tortillas on a griddle or over an open flame until pliable and lightly toasted. Keep them wrapped so they stay warm.
  2. Fill each tortilla with cooked shrimp, dividing evenly among the tortillas. Top generously with jalapeño lime slaw.
  3. Add radish slices, diced red onion, and avocado slices to each taco. Serve immediately with lime wedges on the side.

Notes

Pro tip: slice cabbage thinly so the jalapeño lime slaw softens evenly after the 10-minute rest. Store shrimp in the refrigerator up to 2 days and slaw up to 3 days in airtight containers. Freezing is not recommended for the slaw’s texture, but cooked shrimp can be frozen up to 2 months. For a dairy-free option, skip any cheese toppings (this recipe is naturally dairy-free as written).