Description

These Spicy Shrimp Tacos with Zesty Slaw are perfect for a quick weeknight dinner or a casual weekend meal. Juicy, flavorful shrimp paired with a crisp, tangy slaw make every bite a delicious combination of heat, crunch, and freshness. Inspired by coastal street-food flavors, this recipe is easy to prepare and brings vibrant, bold taste straight to your table.

Ingredients

Scale

For the Spicy Shrimp:

1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (adjust to taste)
Juice of 1 lime

For the Zesty Slaw:

3 cups shredded green cabbage or coleslaw mix
1/2 cup shredded purple cabbage (optional)
1 medium carrot, grated
1/3 cup mayonnaise or Greek yogurt
1 tablespoon fresh lime juice
1 teaspoon honey or sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon apple cider vinegar or fresh lemon juice

Tacos and Toppings:

8 small flour or corn tortillas, warmed
1 medium avocado, sliced or diced
Fresh cilantro leaves, chopped
Fresh lime wedges for serving

Optional:

Sliced jalapeños
Diced tomatoes or pico de gallo
Drizzle of creamy taco sauce

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Instructions

Pat shrimp dry. In a bowl, toss shrimp with olive oil, chili powder, smoked paprika, garlic powder, onion powder, cumin, coriander, salt, black pepper, and cayenne. Squeeze lime juice over the shrimp and toss again. Set aside to marinate.
In another bowl, combine cabbage, carrot, mayonnaise or Greek yogurt, lime juice, honey, salt, black pepper, and apple cider vinegar. Toss until evenly coated. Chill while cooking shrimp.
Heat a skillet over medium-high heat. Cook shrimp in a single layer for 2–3 minutes per side until pink and opaque.
Warm tortillas in a dry skillet for 15–20 seconds per side or in a low oven wrapped in foil.
Assemble tacos: layer slaw on tortillas, top with shrimp, avocado, cilantro, and any optional toppings.
Serve immediately with lime wedges.

Notes

Adjust cayenne pepper for desired spice level.
Slaw can be made up to a day in advance for convenience.
Store cooked shrimp in an airtight container for up to 2 days; keep slaw separate for up to 3 days.
Use corn tortillas for a gluten-free option.
Avoid overcooking shrimp to maintain tenderness.

Prep Time: 20 minutes
Cook Time: 6–8 minutes