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.

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!

And of course, we’ve got an array of topping options. I’m always bringing the toppings!

Some of the ones we’ve tried include: diced mango or pineapple, additional red onion slices, fresh chopped cilantro, pickled jalapeños and salsa. (We used our regular red salsa but I think salsa verde would be terrific here too.)

But these tacos are stellar on their own, so no worries if you want to keep it simple.

A few notes on these 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.

Whatever your plans tonight, I hope it’s a fun one!

Have a great weekend!

XO,

Kathryn

Shrimp tacos with lime cabbage slaw and spicy yogurt sauce

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Preparation 00:15 Cook Time 00:05 Total Time 0:20

Serves 4 servings     adjust servings

Ingredients

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

For serving

• Soft whole wheat flour or corn tortillas, warmed
• Optional toppings: Diced mango or pineapple, additional red onion slices, fresh chopped cilantro, pickled jalapeños

Instructions

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.

Recipe Notes

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.

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1 review

Nutrition Facts
Serving Size
Amount Per Serving	As Served
Calories 209kcal Calories from fat 84
% Daily Value
Total Fat 9g	14%
Saturated Fat 2g	10%
Transfat 0g
Cholesterol 183mg	61%
Sodium 878mg	37%
Carbohydrate 9g	3%
Dietary Fiber 2g	8%
Sugars 3g
Protein 23g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g