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Shrimp Tacos with Jalapeño Lime Slaw

Shrimp tacos with jalapeño lime slaw feature tender pink shrimp seared fast and layered into warm tortillas. A bright, crunchy cabbage slaw gets a 10-minute softening rest with lime, jalapeño, and cilantro.
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Prep Time 20 minutes
Cook Time 5 minutes
slaw rest 10 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican Seafood
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Shrimp
  • 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 and pepper to taste
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
Tortillas
  • 8 small corn or flour tortillas

Equipment

  • 1 cast iron skillet

Method
 

Make jalapeño lime slaw
  1. Combine the shredded green cabbage, minced jalapeños, chopped cilantro, lime juice, olive oil, and honey in a bowl. Season with salt, then let sit for 10 minutes to soften slightly.
Cook the shrimp
  1. Heat 2 tbsp olive oil in a skillet over medium-high heat until shimmering. Add the minced garlic and cook for 30 seconds.
  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 tortillas on a griddle or over an open flame until pliable. Keep them warm for assembling.
  2. Fill each tortilla with cooked shrimp, then top generously with jalapeño lime slaw. Add radish slices, diced red onion, and avocado slices, and serve with lime wedges.

Notes

For crunchier slaw, keep it only a brief 10-minute rest before topping the tacos; for softer cabbage, rest a few minutes longer. Store leftover slaw in the refrigerator up to 3 days, but assemble tacos fresh so tortillas don’t soften. Freezing isn’t recommended for the slaw. For a lighter option, use corn tortillas and swap avocado for sliced grilled zucchini.