If You Love Tacos and Quick Dinners, You'll Love This
Okay, listen—if there's one meal that gets my clan to the table in record time, it's these Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw. You know those nights where everyone's got Opinions (with a capital O) and no one can agree on anything? This is what I make when I just want to keep the peace... plus, it’s so easy I can throw it together while grumbling about the mountain of homework on the counter. Oh, and there was this one time I tried to grill shrimp wearing flip-flops—long story short, I don't do that anymore! Anyway, these tacos feel like a little summer holiday, even if I'm eating them in sweatpants and fuzzy socks.
Why I Keep Coming Back to This
I make these whenever I need dinner to be a slam-dunk. The kids forget they're having cabbage, the grownups love the punchy flavor, and honestly? The leftovers taste even better (if there are any, which is rare). The slaw part is so addicting—I've caught my partner eating it straight from the bowl more times than I care to admit. Once I tried using pre-cooked frozen shrimp to speed things up when I was really running late, but—eh, not the same. Just thought I'd mention it so you don't have to learn the hard way like me.
What You Need (and What You Can Swap Out)
- About 400g peeled shrimp (raw is best, but I've grabbed pre-cooked in a pinch)
- 1 tablespoon olive oil (sometimes I just use whatever oil’s closest - avocado oil works too)
- 1 teaspoon smoked paprika (regular paprika’s fine honestly, or chili powder if you want it hotter)
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- Pinch or three of sea salt
- ½ teaspoon chipotle powder (optional, but why not?)
- 8 small corn or flour tortillas (my gran swears by corn, I actually like flour for these, go figure)
- For the slaw:
- 3 cups shredded cabbage (pre-shredded bag is totally fine, in fact, less mess—bonus)
- ¼ cup fresh cilantro, chopped (or don't—if you’re anti-cilantro, I won’t judge; substitute flat-leaf parsley)
- 2 green onions (scallions), thinly sliced
- 1 or 2 cloves garlic, minced (sometimes I go heavy-handed, but that's just me)
- Juice from 1 to 2 limes (sometimes they're stingy so just use more or whack bottle lime juice, it's okay)
- 2 tablespoon mayonnaise (Greek yogurt works sometimes—depends what's in my fridge)
- Salt & pepper, to taste
- Optional: a little hot sauce or a pinch of sugar if the cabbage is kinda bitey
Let's Make Some Magic! Directions:
- Start with the slaw (because flavors need time to mingle). In a big-ish bowl, toss that cabbage, cilantro, and green onions together. Add garlic, mayo, lime juice, and a sprinkle of salt and pepper. Stir it. If it feels a bit too dry, squeeze some more lime. If it looks wonky—don’t panic, it always perks up after ten minutes. Pop it in the fridge while you deal with the shrimp. Totally normal to taste it now—I always do.
- Onto the shrimp! Pat them dry (not just because everyone says to, but so the spices stick). In a bowl, combine paprika, cumin, garlic powder, chipotle, and salt. Toss shrimp in with the oil. Get in there with your hands if you like. If some shrimp get more spice than others, that’s totally fine—makes for adventure tacos.
- Cooking time: Heat a pan on medium-high (cast iron is my favorite, but any pan will do). Add shrimp, cook 2-3 minutes per side until pink and curled up. Don’t overcook 'em or they go rubbery, which I learned the hard way one distracted Tuesday. Remove from pan, set aside.
- Tortilla wrangling: Warm tortillas in a dry skillet or on open flame if you’re brave (I love the burnt bits). Or, if you're in real panic mode, stack and microwave wrapped in a damp towel for 30 seconds. Not fancy, but it works.
- Assemble! Lay some slaw on each tortilla, add a generous pile of hot shrimp, maybe a splash of hot sauce. I usually try to make them look neat, but really, these taste best when they're a colorful mess.
Notes from My (Sometimes Chaotic) Kitchen
- Cabbage will get soggy if you overdress the slaw, so maybe go easy at first, then add more if you need it.
- If your shrimp taste bland, they probably just need a tad more salt or lime. Actually, a squeeze of fresh lime on top is always a good idea, so keep one handy!
- Once, I tried making the slaw an hour ahead, and surprise—it’s much better after sitting a bit, especially the next day (if you haven’t devoured it already).
Have You Tried These Variations?
- Swap the shrimp for grilled fish fillets if that's your thing—just be gentle flipping them so they don't fall apart. Used tilapia last month, and it rocked!
- Made it with sriracha mayo in the slaw instead of plain—spicy, but good. Actually, maybe a little too fiery for some, so maybe do half and half.
- One time, I tried adding pineapple chunks in the slaw. Ehh, not my best idea (too much sweetness). Probably best left out unless you love sweet tacos.
Handy Equipment (And MacGyver Moves)
You’ll want a decent frying pan, but a regular ol’ nonstick will do if you don’t have cast iron. Salad spinner? I rarely use it, just squeeze cabbage in a towel if it's super wet. A citrus juicer is nice but I usually just fish out the seeds with a spoon, no big deal.
Storing Leftovers (If Any Survive)
Shrimp and slaw will keep in the fridge separately for 1-2 days—just give the slaw a quick toss before serving. But honestly, I swear these never last more than a day at my place. Tortillas get a bit sad and chewy if you store them filled, so keep 'em apart if you can.
How I Like to Serve These (But You Do You)
I always put bowls of everything out and let everyone build their own—that way, the picky ones can skip what they want. Occasional bonus avocado slices if I have any left (my toddler is single-handedly driving California’s avocado economy at this point). And for some reason, my sister insists on crumbling cheese over hers—might sound odd, but actually, it works.
Real-Life Pro Tips
- I once tried rushing the slaw and dumping everything at once—big mistake. Cabbage needs a little time, so let it sit for at least ten minutes if you can.
- Don’t walk away from the shrimp. They cook wicked fast, and it’s so easy to overshoot it. Trust me, rubbery shrimp is like chewing on flip-flops.
- Save a lime wedge for serving—brightens things right up at the end, even if you already used a bunch in the slaw. The citrus is the magic, not just the spice.
FAQ: For When Friends Text Me in a Panic
- Can I use frozen shrimp?
- Yep, just thaw 'em first. Pat them dry so they don’t steam in the pan. I do it all the time if I forgot to defrost!
- Can I make the slaw ahead?
- Sure thing—sometimes I prep it in the morning. It gets crunchier with time; just chill it and stir before using.
- I hate cilantro—what now?
- No worries, just go for parsley or even skip it. The slaw will still be zippy and lovely.
- What if I don’t have mayo?
- Actually, Greek yogurt’s just fine. Sour cream also does the trick. I do it whenever I run out (which happens more than I’d like to admit).
- How can I make this less spicy?
- Just leave out the chipotle powder and maybe cut back on paprika. You can always add hot sauce to your own taco so you’re not sweating bullets at dinner.
- My tortillas keep tearing. Help?
- That’s happened to me! If you warm them up first—microwave with a damp towel or in a skillet—they get much more bendy.
- Can I grill the shrimp instead?
- Oh yep, but be careful. They cook quick on a grill—maybe even quicker than in the pan. Also, don't do it in flip-flops, trust me.
Oh! And if you want to add extra crunch, a fistful of crushed tortilla chips right on top isn't exactly traditional, but it's pretty fun. Anyway, there you go—if you try it, let me know what you think, or if you have any kitchen disasters of your own to share.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 tablespoon olive oil
- 1 ½ teaspoon chili powder
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 8 small corn tortillas
- 3 cups shredded cabbage
- ¼ cup chopped fresh cilantro
- ¼ cup mayonnaise
- 2 tablespoon lime juice
- 2 cloves garlic, minced
- ¼ teaspoon black pepper
Instructions
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1In a bowl, toss the shrimp with olive oil, chili powder, smoked paprika, cayenne pepper, garlic powder, and salt until evenly coated.
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2Heat a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove from heat and set aside.
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3In a medium bowl, whisk together mayonnaise, lime juice, minced garlic, salt, black pepper, and chopped cilantro.
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4Add shredded cabbage to the bowl and toss to coat evenly with the dressing to make the slaw.
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5Warm the corn tortillas in a dry skillet or microwave.
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6To assemble tacos, place some slaw on each tortilla, top with spicy shrimp, and garnish with more cilantro if desired. Serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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