Looking for a fresh spin on taco night that won’t have you spending hours in the kitchen? We’ve all been there – trying to balance making something tasty while keeping dinner prep manageable after a long day. These shrimp tacos with cabbage slaw are the answer to those busy weeknight dinner dilemmas. They come together quickly, offer a perfect mix of textures from the crispy slaw and tender shrimp, and bring just enough flavor to make everyone at the table happy. Plus, you can prep the slaw ahead of time, making the actual dinner assembly a breeze when you’re ready to eat.
Suggestions for Ingredient Substitution
Shrimp can be replaced with firm white fish, such as cod or tilapia, for those with shellfish allergies or preferences. Cut the fish into bite-sized pieces and cook similarly to shrimp, adjusting cooking time as needed. For a vegetarian option, use cubed and seasoned tofu or tempeh.
Mayonnaise can be substituted with Greek yogurt for a tangier, lower-fat alternative. This swap maintains the creamy texture while adding protein and probiotics. Use the same amount of Greek yogurt as you would mayonnaise.
Tortillas can be replaced with lettuce wraps for a low-carb option or corn tortillas for a gluten-free alternative. If using lettuce wraps, choose sturdy varieties like romaine or butter lettuce. For corn tortillas, warm them slightly before serving to improve flexibility and prevent cracking.
| Preparation Time | 10-15 minutes |
| Cooking Time | 10-15 minutes |
| Total Time | 20-30 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 75-85 g
- Fat: 70-80 g
- Carbohydrates: 90-100 g
Ingredients
For the shrimp tacos:
- 1 tbsp unsalted butter (I like Kerrygold for this)
- 6 to 8 medium tortillas
- 1 tbsp olive oil
- 1 tbsp taco seasoning (I use Old El Paso)
- 1 lb fresh shrimp (peeled, deveined, and tails removed)
For the cilantro lime sauce:
- 1/4 cup chopped fresh cilantro
- 1/3 cup mayonnaise (I prefer Hellmann’s Mayonnaise)
- 3 tbsp sour cream
- 1 minced garlic clove
- 2 tbsp lime juice
For the cabbage slaw:
- 1/2 cup shredded purple cabbage
- 1 cup shredded green cabbage
For the toppings:
- 3 tbsp feta cheese (crumbled)
- lemon juice for drizzling
- 1 diced avocado
- 1/3 cup diced tomatoes
Step 1: Prepare the Cilantro Lime Sauce
Gather all ingredients needed for the cilantro lime sauce in a bowl.
Mix everything together until the ingredients are well combined, forming a smooth, flavorful sauce.
Step 2: Make the Cabbage Slaw
Finely shred both the green cabbage and red cabbage.
Place them in a bowl and pour some of the cilantro lime sauce over the shredded cabbage.
Mix well until the cabbage is evenly coated with the dressing.
This will give your slaw a fresh and zesty flavor.
Step 3: Prepare the Fresh Toppings
Cube the avocado and tomatoes, setting them aside for the final assembly of your dish.
These will add a refreshing element to your tacos.
Step 4: Cook the Shrimp
Season the shrimp generously with taco seasoning to infuse them with flavor.
In a skillet, heat a combination of oil and butter until hot.
Add the seasoned shrimp and cook for about 2 minutes on each side, or until they turn pink and opaque.
Ensure not to overcook, as shrimp can become rubbery if cooked too long.
Step 5: Assemble the Tacos
Warm the tortillas to your desired temperature.
To assemble the tacos, begin by adding a layer of cabbage slaw onto the tortilla.
Place a few cooked shrimp on top of the slaw, followed by cubed avocado and tomatoes.
Drizzle additional cilantro lime sauce and a squeeze of fresh lime juice over the assembled tacos for an extra burst of flavor.
Step 6: Serve and Enjoy
Your cilantro lime shrimp tacos are ready to be enjoyed.
Serve them immediately for the best taste and texture, savoring each bite of these vibrant and flavorful tacos!
