Shrimp tacos with jalepeño lime slaw makes an easy weeknight meal - perfect for your next Taco Tuesday! Seasoned shrimp in corn tortillas are topped with a fresh and bright jalapeño lime slaw.
Looking to change up your normal taco night with a new recipe? You'll want to try these shrimp tacos with slaw - they're a lighter, flavorful alternative to your normal beef tacos.
First, you'll prepare your jalapeno lime slaw topping. It's filled with fresh ingredients like cabbage, red onion, jalapeño, and a squeeze of lime juice.
This homemade slaw is cool, refreshing, and the perfect pairing for spicy seasoned shrimp!
Next, your shrimp are lightly seasoned with taco seasoning, then sautéed on the stove top in just a few minutes. Assemble in corn tortillas and dinner is ready!
Ingredients and substitutions
For this recipe, you'll want to use fresh or frozen shrimp that have been thawed. You'll want to go ahead and peel, devein, and remove the tails from your shrimp.
I used my homemade taco seasoning for this recipe but store bought will also work just fine.
Shredded cabbage can be green or red, or can be substituted with bagged and pre-shredded cabbage for coleslaw.
Sour cream can be substituted with plain Greek yogurt as a lighter option.
Jalapeño with the seeds and membranes removed should be fairly mild - feel free to leave in some of the seeds and membranes for a hotter slaw. Or, substitute with half a bell pepper for a mild slaw.
Tortillas can be corn or flour - use your favorite brand.
What size shrimp to use
For this recipe, I recommend using medium or large shrimp (I used large shrimp in the photos). They seem to fit the best in small tortillas. However, any size shrimp will work, even small or jumbo.
Measure your shrimp (no matter the size) by weight - you'll need one pound for this recipe.
Can I make this spicier/milder?
Yes - the spice level can easily be adjusted based on the type of taco seasoning you're using. Many store bought taco seasonings are labeled with a 'mild' or 'hot' spice level, so choose any type of seasoning that you prefer.
To make your tacos very mild, use half as much seasoning as recommended in the recipe card. The jalapeño can also be substituted with half a bell pepper for a mild flavor.
To make your tacos spicier, add another teaspoon (or more) of taco seasoning to your shrimp. You can also leave some of the seeds and membranes in to your jalapenos when dicing for hotter flavor. Or, add an additional jalapeño to your slaw.
Shrimp Tacos with Jalepeño Lime Slaw
Jalapeño Lime Slaw
- 2 cups shredded cabbage
- ½ small red onion thinly sliced
- 1 jalapeño diced
- 1 lime
- ½ cup sour cream or plain Greek yogurt
- 1 tablespoon olive oil
- ½ teaspoon salt
- 1 pound large shrimp peeled, deveined, tails removed
- 1 tablespoon taco seasoning
- 1 tablespoon olive oil
- 8-10 small corn tortillas
- 2 tablespoons fresh chopped cilantro optional
- In a bowl, add cabbage, onion, and jalapeño. Zest lime into bowl, then slice in half and juice both halves into bowl. Add sour cream, olive oil, and salt, stirring until coated. Set aside.
- In a bowl, add shrimp and taco seasoning - toss to coat.
- In a sauté pan over medium heat, add olive oil. When hot, add shrimp and spread into a single layer. Cook for about 2 minutes, flip, then cook another 2 minutes, or until shrimp form a "U" shape and look pink and mostly white. When shrimp curl to form an "O" shape, they are overcooked. (Cooking time will depend entirely on the size of your shrimp - look for visual cues and worry less about cooking time)
- Meanwhile, warm your tortillas in one of two ways: Microwave: stack tortillas on a plate and cover with a damp paper towel. Microwave in 30 second bursts until warmed through. Stove top: in a dry skillet over medium heat, add tortillas one at a time and cook for 15-30 seconds per side.
- Assemble your tacos - add shrimp to each tortilla, then top with a generous scoop of slaw. Optionally, sprinkle with fresh chopped cilantro or parsley before serving.
- Any size shrimp can be used - medium or large shrimp work well. If using frozen shrimp, thaw first.
- Corn or flour tortillas can be used.
- To make milder, substitute jalapeño with bell pepper, or use half as much taco seasoning.
- Slaw can be made up to a day ahead. Store in the refrigerator in a sealed container and give it a toss once more before serving.