Shrimp Tacos with Cabbage Slaw
These Shrimp Tacos with Cabbage Slaw are bright, zesty, and straight-up healing. Juicy seasoned shrimp, creamy crunchy lime slaw, and warm corn tortillas come together in a ridiculously easy meal that looks fancy but takes minimal effort. It’s taco night, but make it soul-soothing.
Equipment
- Skillet or frying pan
- Mixing bowls one for shrimp, one for slaw
- Cutting board + sharp knife
- Citrus juicer or just your hands
- Spatula or tongs
- Measuring spoons
- Paper towels or tortilla warmer
Ingredients
- 1 lb raw shrimp peeled and deveined – I like medium size, but any shrimp will do.
- 1/2 head of green cabbage thinly sliced – she adds that crunch, don’t skip her.
- 1/4 cup mayo + 2 tbsp sour cream – for that creamy slaw dressing trust me.
- Juice of 2 limes – bright citrusy magic.
- 1 tsp smoked paprika + 1/2 tsp chili powder – flavor babies.
- Salt & pepper – obviously.
- Corn tortillas about 8 small – soft, toasty, perfection.
- Olive oil or butter – for cooking your shrimp.
Instructions
Spice Up Your Shrimp
- Toss the shrimp in a bowl with olive oil, smoked paprika, chili powder, salt, and pepper. Let them hang out for like 10–15 minutes.
- (P.S. I once forgot the paprika and they were still good... just not iconic.)
Sear Like You Mean It
- Heat a skillet over medium-high heat. Cook shrimp for 2–3 minutes per side until pink and a little charred.
- If you overcrowd the pan (like I did the first time), they’ll steam instead of sizzle. Still tasty, but you want that golden edge, honey.
Slaw it Down
- In a bowl, mix shredded cabbage with mayo, sour cream, lime juice, and a pinch of salt. Toss till it’s creamy but still crunchy.
- One time I added hot sauce to the slaw on a whim — 10/10 would recommend if you’re feelin’ bold.
Tortilla Glow-Up
- Warm your corn tortillas in a dry skillet or microwave wrapped in a damp paper towel. Just don’t skip this, girl. Cold tortillas are the fastest way to ruin your taco vibe.
Notes
- Mayo swap? Greek yogurt works great for a lighter version of the slaw.
- No corn tortillas? Use flour — just warm them up well to avoid flops.
- Slaw remix: Add shredded carrots, jalapeños, or even a lil’ apple for fun texture.
- Leftover tip: Store slaw and shrimp separately to keep things fresh. Shrimp reheats fast in a skillet!
- Make it a bowl: Skip tortillas and serve over rice or quinoa with avocado.