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Three shrimp tacos in flour tortillas set on a green serving platter with bowls of sauce and a cabbage slaw to the side with fresh pineapple in a bowl in the background.
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4.79 from 23 votes

Shrimp tacos with lime cabbage slaw and spicy yogurt sauce

Shrimp tacos with lime cabbage slaw and spicy yogurt sauce make for a quick and easy dinner that’s big on flavor!
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Yield: 4 servings

Ingredients

For the shrimp:

  • 2 teaspoons extra-virgin olive oil
  • 1 ¼ lbs. shrimp, peeled and deveined
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder

For the lime cabbage slaw:

  • 2 cups coleslaw mix or sliced cabbage
  • ½ small red onion, thinly sliced
  • 1 tablespoon fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon black pepper

For the spicy yogurt sauce:

  • ½ cup plain Greek yogurt (I use nonfat)
  • 1 ½ 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, sliced avocado

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.

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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.

Nutrition

Serving: 1serving | Calories: 470kcal | Carbohydrates: 46g | Protein: 29g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 14g
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