How To Make Shrimp Tacos With Creamy Slaw
Add the shrimp to a bowl and toss them together with the dry spices and a tablespoon of lime juice. Let them sit and marinate on the counter while you make the slaw.
Cut the cabbage into quarters and cut out the tough core. Thinly slice the cabbage and add it to a large bowl. Add the cilantro, green onions, and jalapeño in with the cabbage.
In a small bowl or glass measuring cup whisk together the Greek yogurt, lime juice, honey, cumin, salt and pepper. Pour most of it over the cabbage, but reserve a little for using as a sauce on top of the tacos
Toss the slaw together until its coated in the dressing. Taste for seasoning and add salt, pepper, or more dressing as needed.
Heat about one tablespoon of olive oil in a large skillet and swirl it to coat the bottom. Once the oil is hot add in the shrimp. Spread them into a single layer and let them cook for 1-2 minutes without moving them.
Toss the shrimp around and let them cook another 1-3 minutes or until they turn opaque and curl into a C shape. Be careful not to overcook the shrimp or theyll be chewy and tough.
Remove the skillet from the heat and squeeze lime juice over the shrimp. Warm the tortillas and then fill with some of the creamy slaw and shrimp. Top with diced avocado, queso fresco, and any extra dressing from the slaw.
How To Make Healthy Shrimp Tacos
Instructions
- To a blender or food processor, combine the Shrimp Taco Sauce ingredients and pulse until smooth.
- In a large bowl, toss the shrimp with the taco seasoning until evenly coated.
- Heat a large pan over medium-high heat.
- Cook the shrimp for 3-4 minutes, flipping once, until they are opaque and cooked through.
Are These Shrimp Tacos Spicy
I would call these tacos medium spicy, but that will depend on your sensitivity to spicy foods. Because I used a homemade Cajun seasoning blend for the blackened shrimp, you can adjust the heat to your liking. To make the shrimp tacos less spicy, reduce the cayenne pepper by half. To make them more spicy, increase the amount of cayenne pepper.
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Scroll down for the step by step photos!
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Shrimp Tacos With Creamy Coleslaw
Place the shrimp in a rimmed, shallow pan or a large bowl. Drizzle the olive oil over top of the shrimp and toss to coat. Season the shrimp by spooning the taco seasoning evenly over tops, ensuring all surfaces are coated. Let sit in pan for 5 minutes. Pour the contents of the pan into a large skillet.
Add the shrimp to a large bowl and mix in the oil and spices to evenly coat each piece. Allow the shrimp to marinate for a few Cook the shrimp in the oven for about 6-8 minutes. Warm tortillas as youd like an assemble tacos with by adding shrimp, slaw and guacamole to tortilla.
Place shrimp in large resealable plastic bag or glass dish. Add 1/4 cup of the marinade turn to coat well. Refrigerate 15 minutes. 2 Meanwhile, for the Mango Coleslaw, place coleslaw mix, mango, 1/4 cup of the cilantro and remaining marinade in large bowl toss to coat. Cover. Refrigerate until ready to serve. Remove shrimp from marinade.
2. Place raw shrimp in a bowl and toss with two tablespoons of the dressing, set aside. 3. Roughly chop the remaining 1/2 C Cilantro. Toss with the coleslaw mix, mango, red union and the remaining dress. Season with salt if desired. 4. Heat the vegetable oil in a large skillet over medium-high heat.
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Toast Your Tortillas For More Flavor
One tip that I always give for tacos is to always toast the corn tortillas first. It really magnifies their flavor and helps strengthen the tacos so that you can stuff em full without them ripping apart. Ive included a photo of my favorite brand, which have proven to be quite sturdy, in the step-by-steps below.
How To Make The Best Shrimp Tacos
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Ingredients For Shrimp Tacos With Creamy Slaw
- peeled and deveined shrimp I like to use small or medium for shrimp tacos.
- chili powder, ground cumin, smoked paprika, and garlic powder
- red and/or green cabbage For this recipe I used a combination of both red and green cabbage.
- cilantro
- green onions
- jalapeño If you want the slaw to be spicy feel free to leave the seeds and rib in otherwise remove them.
- plain greek yogurt I like to use 2% Greek yogurt for the added creamy texture and richness. You can also use non-fat or full fat if you prefer.
- lime Use a fresh lime, not the bottle lime juice. The flavor of fresh is always better.
- honey This can be substituted with maple syrup or agave if you prefer.
- queso fresco Queso fresco is a crumbly white Mexican cheese. The flavor is mild and a little salty. If you cant find it, cotija or even ricotta salata is a good substitute.
- avocado
- corn tortillas
This Is A Perfect Recipe For The End Of Summer And Start Of The School Year Says The Top Chef Alum And Host Of Food Networks Alex Vs America
“This is a perfect recipe for the end of summer and start of the school year,” says Eric Adjepong, who is dad to daughter Lennox, 3.
“With its fresh and colorful ingredients, it’s a great dish to make with children to get them excited in the kitchen,” adds the Top Chef alum and host of Food Network’s Alex vs America, which airs at 9 p.m. ET on Food Network and discovery+.
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How Long Should Shrimp Be Grilled For
Just 2-3 minutes per side! You know grilled shrimp is done when it turns bright pink.
While the shrimp are grilling, I like to create a crunchy slaw with whatever veggies I have on hand. This week I had leftover red cabbage, shredded carrots, and scallions but green cabbage, red peppers or thinly sliced red onions would work great too!
For the slaw vinaigrette, I simply drizzle the veggies with lime juice, olive oil, and salt and pepper. Before serving I sprinkle with Gourmet Gardens lightly dried cilantro for added freshness.
These lightly dried herbs will stay fresh in the refrigerator for 4 weeks! Typically fresh herbs start to wilt after about a week or so. Using Gourmet Garden herbs is a great way to cut down on food waste.
To serve, scatter the shrimp in a warmed tortilla and top with the crunchy slaw.
No forks required.
What To Serve With These Spicy Shrimp Tacos
Make it a feast! Here are some of our favorite recipes to make alongside these delicious little pockets of goodness.
These shrimp tacos are fast, easy, and give me something to look forward to at the end of the day.
For example: TV and tacos! Late-night work and tacos! Friends and tacos! Hanging out on the deck with the dog and tacos!
Everything is better with tacos.
Cheers to many warm-weather nights with tons and tons of shrimp tacos in your future!
PS. Okay, for people who are extra: these cute little taco holders* and other goods that will make you feel like youre at a restaurant and they are worth a browse, if youre a taco accessory kind of a person .
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How To Make The Best Shrimp Taco Recipe
To make shrimp tacos, try to buy large shrimp from the store. Look for 10-20 per pound and make sure they are defrosted. Otherwise it takes 24 hours to thaw them. I think one of the keys to this shrimp taco recipe is my homemade taco seasoning. Add some smoked paprika, cumin, coriander, and ancho chile to the shrimp along with a shot of oil and mix well.
Its important not to add the salt until right before the shrimp go in the hot cast iron pan. Otherwise it will draw out too much moisture and the shrimp wont get crusty. Make sure your cast iron pan is really hot and add 2 tablespoons of avocado oil.
Cook the shrimp for 2 minutes on the first side and only 30-45 seconds on the second side. Shrimp cook really quickly because they have barely any fat. Plus, they will go back in the pan to finish cooking in the shrimp taco sauce.
Shrimp Tacos With Cucumber Cilantro Slaw
Tacos, Shrimp, and Coleslaw… need we say more?!
This week in the WOT Test Kitchen we combined a simple roasted shrimp with an easy and flavorful coleslaw to make some very tasty tacos that will have you coming back for seconds or thirds!
WOT we love about this recipe: This recipe comes together quickly and theres only a handful of items you need to buy at the grocery store to make it happen.
This has become one of our favorites to make, especially on weekdays when you need a quick and healthy dinner! We hope you love this dish as much as we do!
Want more great taco recipes? Try our Turkey, Tequila Tacos or these Moroccan Sweet Potato & Chickpea Tacos.
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Shrimp Tacos With Coleslaw
It seems like an odd combination, but adding some homemade coleslaw to shrimp tacos makes a delicious and light weeknight meal!
A few weeks ago we bought the ingredients to make some homemade coleslaw, and it was delicious! After that, we were all in the mood for other recipes that used a coleslaw, so decided to think of something else to use a few ingredients that were leftover from other meals. There was about half of a cabbage in the refrigerator, some shrimp in the freezer, and a couple of corn tortillas left in the pantry. So if you put that together, you get shrimp tacos with coleslaw!
Yes, I know it sounds like an odd combination, but stick with me here for a minute.
This recipe includes making a cabbage and carrot slaw to go with the tacos. Youll also need to bread and fry the shrimp before adding them to your taco shell. We used the new cast iron skillet that I received as a gift a few months ago for the shrimp. Im still learning how to use the skillet, but so far its been great!
If you dont want to make your own coleslaw or need to save time, you can buy it packaged. We have now done it both ways. There are advantages to each method. Last time, when I used a bag of slaw, I added the dressing mixture from the recipe. Bagged coleslaw is usually very dry. For the shrimp tacos, it helps to have one with dressing to add flavor.
Minute Shrimp Tacos Recipe With Slaw
This 15 Minute Shrimp Tacos Recipe makes a weeknight meal or last minute entertaining a breeze. Spicy juicy shrimp topped with creamy cilantro lime slaw and wrapped in warm corn tortilla, these shrimp tacos have the best taste and texture.
Love shrimp and healthy taco recipes? Try our air fryer shrimp, shrimp ceviche or shrimp tostadas. So easy and good!
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Shrimp Tacos With Cilantro Avocado Slaw
Shrimp Tacos with Cilantro Avocado Slaw with the perfect homemade spicy seasoning make the best seafood tacos and are so easy to make.Jump to Recipe and Video
These easy Shrimp Tacos are the ultimate warm weather meal packed with spicy shrimp, crunchy lime slaw, and creamy avocado all wrapped in a warm corn tortilla. Yum. Taco lovers should also try these Grilled Chicken Tacos and Steak Tacos.
Have I told you before about my deep love of shrimp tacos? There is just nothing better than sweet shrimp tossed in smoky chipotle chili powder and packed into warm corn tortillas with crunchy cabbage slaw and avocado. And the fact that I can make everything in under 20 minutes makes me love this meal even more. Especially as it gets warmer every night, I pretty much only want dinners like this. Something cool and crunchy and refreshing is the perfect remedy for a hot night.
Depending on what you are in the mood for, this recipe can be made with almost any fish or scallops as well. You can also blend the avocado, cilantro, and cumin with a touch of yogurt or sour cream if you prefer a creamy dressing for the slaw. Think about this recipe as your base for building some incredible shrimp tacos.
Grilled Shrimp Tacos With Cabbage Slaw
These quick and easy grilled shrimp tacos with cabbage slaw are ready in 15 minutes! Perfect for a busy weeknight dinner!
A lot of people get into Taco Tuesday but why should we limit tacos to just one day a week? Quick-cooking, versatile, affordable and kid-friendly, I love turning whatever meat, seafood or veggies we have on hand into a quick and easy taco dinner.
Whether you prefer pork, beef, seafood or chicken, chances are I have a taco recipe you and your family will love.
My oldest is a huge seafood lover so I almost always have a bag of frozen shrimp stocked in the freezer for last-minute dinners like shrimp tacos. Delicious sautéed, broiled or grilled, shrimp cooks in just minutes and is a great source of lean protein.
Of course, the real secret to good tacos is all about the tortilla. They must be warmed up and they must be served hot. If you serve them cold they will fall apart and flavorless. That doesnt sound like much fun does it?
With the temps finally heating up, I love utilizing the grill which gives the protein an incredibly smoky, charred flavor. Most recently I decided to create grilled shrimp tacos by mixing up a fast marinade of lime juice, Gourmet Garden Garlic stir-in paste, cumin, and smoked paprika.
After about 10 minutes in the marinade, they are ready to go. In fact, you dont want to marinade shrimp in lime juice too long or else it will start to cook
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How To Make Blackened Shrimp Tacos Step By Step Photos
Mix up the coleslaw dressing first by combining 1/3 cup mayonnaise, 1/2 Tbsp honey, 1 tsp Dijon, 1 tsp red wine vinegar, 1/4 tsp salt, and some freshly cracked pepper in a bowl.
Place one bag of coleslaw mix in a large bowl, add 3 sliced green onions, and the dressing. I suggest starting with about half of the slaw dressing first and add more as desired.
Stir until everything is mixed and coated in dressing. Refrigerate until the tacos are ready to serve. The coleslaw will soften a bit with time in the fridge, so if you like a super crisp slaw, wait to add the dressing until just before you serve the tacos.
Next, mix up the small batch of smoky garlic lime sauce. In a small bowl combine 1/3 cup mayo, 1/8 tsp garlic powder, 1/4 tsp smoked paprika, 1/8 tsp salt, and about 1 Tbsp of fresh lime juice .
Pre-heat a dry skillet over medium heat. Once hot, toast the corn tortillas on each side until they are browned on the edges. Stack the toasted tortillas on a plate and cover with a towel until ready to serve.
Prepare the blackening seasoning by combining 1 Tbsp smoked paprika, 1 tsp dried thyme, 1 tsp dried oregano, 1/2 tsp cumin, 1/4 tsp cayenne, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp salt, and some freshly cracked pepper in a small bowl.
Pour the seasoning mix over 1/2 lb. 30/40 count peeled and deveined shrimp and stir until they are coated.
Add the seasoned shrimp and continue to sauté until the shrimp are firm and opaque . Remove the skillet from the heat.