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Shrimp tacos with lime cabbage slaw and spicy yogurt sauce make for a quick and easy dinner that’s big on flavor!
Happy Cinco de Mayo!
And how great is it that it’s on a Friday this year? Feels like a little gift from the universe.
It’s saying, “Go on, have a second margarita! Go on, go back for seconds!”
Thank you, I think I will 😉
I had to pop in with an extra recipe this week because I just couldn’t let the holiday pass without sharing my shrimp tacos with lime cabbage slaw and spicy yogurt sauce.
(Plus I told you with my easy Mexican shrimp skillet that I’d be back with more shrimp goodness for you!)
Shrimp tacos are one of my faves because they are so fast to make, so flavorful and cause, well, shrimp + tacos. I mean, duh!
The shrimp here are seasoned with a few spices, cooked quickly and served warm in your favorite soft taco shell.
(You could also use crunchy hard taco shells or make taco salads with this recipe.)
The crunchy lime cabbage slaw brings a hit of freshness and the spicy yogurt sauce gives it a cool, creamy topping with a bit of spice and a lot of decadence.
Deliciousness in every bite!
Notes on making shrimp tacos with lime cabbage slaw:
- I buy frozen shrimp, which is actually fresher than “fresh” shrimp in the grocery store case. (Most stores have just thawed out frozen shrimp so buying it still frozen is a better move. Unless you can get it from a boat!)
- I love, love getting my shrimp already peeled and deveined – saves so much time. Highly recommend if you can find it that way. 👌
- I prefer the 21-30 size shrimp, but you can use your favorite size.
- Cooking shrimp with the tail on helps give it more flavor. But I usually remove mine so it’s easier to serve and eat.
- You can cook the shrimp in batches, if needed. Just make sure not to overcook your shrimp! They don’t take long!
- If you don’t like spicy, you can skip the Sriracha in the yogurt sauce.
- If you do like spicy, you can add a few dashes of hot sauce or Sriracha to the lime cabbage slaw dressing and/or add some pickled jalapeños to your tacos.
And of course, we’ve got an array of topping options. I’m always bringing the toppings!
Topping ideas to try for shrimp tacos:
– Diced mango or pineapple
– Additional red onion slices
– Fresh chopped cilantro
– Pickled jalapeños or hot sauce
– A few dollops of salsa (red salsa or salsa verde)
– Sliced or diced avocado
But these tacos are stellar on their own, so no worries if you want to keep it simple.
Whatever your plans for Cinco de Mayo tonight, I hope it’s a fun one!
Have a great weekend!
For the shrimp:
- 2 teaspoons extra-virgin olive oil
- 1 1/4 lbs. shrimp, peeled and deveined
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
For the lime cabbage slaw:
- 2 cups coleslaw mix or sliced cabbage
- 1/2 small red onion, thinly sliced
- 1 tablespoon fresh lime juice
- 1 tablespoon extra-virgin olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon black pepper
For the spicy yogurt sauce:
- 1/2 cup plain Greek yogurt (I use nonfat)
- 1 1/2 tablespoons fresh lime juice
- 1 teaspoon Sriracha sauce
- Soft whole wheat flour or corn tortillas, warmed
- Optional toppings: Diced mango or pineapple, additional red onion slices, fresh chopped cilantro, pickled jalapeños, sliced avocado
- First, make the slaw. Add cabbage or slaw mix and red onion to a medium bowl and mix. In a small bowl or jar, combine the lime juice, olive oil, salt and pepper. Shake well to combine. Pour the dressing over the slaw and stir to combine. Let marinate for 10 minutes.
- Meanwhile, cook the shrimp. Heat olive oil in a large pan over medium heat. Mix together the spices in a small bowl. Season the shrimp with the spice mix and add the shrimp in a single layer to the pan. Cook for 2-3 minutes, until shrimp are turning pink and curling up, then flip and cook an additional 1-2 minutes, until cooked through.
- Make the spicy yogurt sauce by combining all ingredients in a small bowl.
- To serve: Add the slaw to warmed tortillas, then top with shrimp and spicy yogurt sauce. Add any additional desired toppings and serve immediately.
I prefer the 21-30 size shrimp, but you can use your favorite size.
You can cook the shrimp in batches, if needed. Just make sure not to overcook your shrimp - they don’t take long!
If you don’t like spicy, you can skip the sriracha in the yogurt sauce.
Amount Per Serving: Calories: 470 Total Fat: 18g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 14g Carbohydrates: 46g Protein: 29g