Print

Print Recipe

Quick and flavorful shrimp tacos featuring seasoned shrimp, a crunchy coleslaw mix, a zesty yogurt-mayo-lime sauce, all wrapped in warm corn tortillas. Ready in about 15 minutes, perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1 pound raw shrimp (peeled & deveined)
  • 1 tablespoon taco seasoning
  • 1 teaspoon garlic powder
  • Ground black pepper (to taste)
  • 14 ounces bag of coleslaw mix (about 3 cups shredded cabbage)
  • Half a small bunch fresh cilantro, chopped finely
  • 1/4 teaspoon salt
  • 1/2 cup plain yogurt (2% fat or more)
  • 1/4 cup mayonnaise (avocado oil mayo recommended)
  • Juice of 1 lime
  • 1/2 teaspoon taco seasoning (for sauce)
  • A pinch of cayenne pepper (for sauce)
  • 9 corn tortillas
  • Avocado oil (for frying)

Instructions

  1. Toss shrimp with 1 tablespoon taco seasoning, garlic powder, and black pepper until evenly coated; let sit while prepping other components.
  2. In a small bowl, whisk together plain yogurt, mayonnaise, lime juice, 1/2 teaspoon taco seasoning, cayenne pepper, and black pepper to make the zesty sauce; set aside.
  3. Heat a non-stick skillet over high heat, add a little avocado oil if desired, then cook shrimp until pink and slightly charred on both sides, flipping once.
  4. In a large bowl, combine coleslaw mix, chopped cilantro, salt, and most of the prepared sauce; toss well, reserving some sauce for drizzling.
  5. Warm corn tortillas in a hot skillet about 10 seconds per side until soft and pliable.
  6. Assemble tacos by placing 3–4 shrimp on each tortilla, topping with the slaw mixture, drizzling with reserved sauce, and serving immediately.

Notes

Use fresh or fully thawed shrimp for best texture and even cooking., Avoid overcooking shrimp to keep them tender (remove once pink and opaque)., Warm tortillas properly to prevent tearing and keep pliable., Customize with toppings like fresh lime wedges, jalapeño slices, diced tomatoes, shredded cheese, sour cream, or avocado crema., For spice adjustment, add more cayenne or jalapeños for heat; increase yogurt or lime juice for milder flavor., Optional protein swaps: firm white fish (tilapia, cod, mahi-mahi), scallops, or for vegetarian, extra-firm tofu or tempeh, adjusting cooking time accordingly., Sauce alternatives: Mexican crema, chipotle mayo, or all Greek yogurt for a lighter option., Slaw variations: add shredded carrots, radishes, mango, or pineapple; switch cilantro for mint; or try a lime and cumin dressing., Base swaps: small flour tortillas, warm pita bread, or lettuce cups for low-carb option., Cooking method alternatives: grill shrimp, air fry at 375°F until opaque, or broil briefly for char (monitor to avoid overcooking)., Store leftovers airtight in refrigerator up to 2 days; shrimp, slaw, and sauce freeze well up to 3 months separately., Reheat tacos in oven (350°F for 10 minutes), microwave in short bursts, or skillet over medium heat.

Nutrition

Find it online: https://cookerygood.com/15-minute-easy-shrimp-tacos-recipe-quick-delicious-delight/