Quick & Easy Shrimp Tacos with Slaw

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These easy shrimp tacos with slaw are made with juicy spiced shrimp, a creamy cilantro lime slaw, and fresh avocado, all piled into warm tortillas. A fresh, flavor-packed taco night dinner that’s on the table in 30 minutes!

I consider my kids to be picky eaters most days. Objectively delicious things get rejected customarily around here (I even have a kid who “doesn’t like” ice cream).

BUT. Presentation is everything with these guys, and I have discovered over time that stuffing *anything* into a tortilla instantly boosts its appeal about 10x.

Case in point. My 10-year-old, who would normally turn his nose up at anything resembling a salad, spied THESE tacos – piled high with creamy slaw – sitting on the counter after I finished these photos. And – I kid you not – wolfed down the entire plate you see here.

So yeah. The good news is that I’ve got plenty of tortilla-based meals in my repertoire, including tacos like chimichurri steak tacos, chicken tacos with cilantro lime slaw, blackened fish tacos, and fish tacos with mango salsa, and even a tortilla quiche that will absolutely save you on a deperate weeknight.

And these shrimp tacos with slaw are my newest weeknight hero! The shrimp for this recipe takes about 10 minutes from start to finish, the slaw comes together in one bowl while the shrimp marinates, and the whole thing is on the table in 30 minutes or less.

Why You’ll Love These Shrimp Tacos

30 minutes start to finish. Shrimp cooks really fast, which makes this one of the fastest taco night dinners you can put together.

That slaw though. Cool, creamy, and tangy, crunchy. This cabbage slaw is the perfect contrast to the warm, seasoned shrimp. It also doubles as a great side salad if you make extra.

Light but satisfying. Seafood tacos have that quality of feeling fresh and light while still being completely filling, especially with the avocado and slaw doing their thing.

Great for a crowd. Everything can be prepped ahead and assembled at the table, which makes these shrimp tacos with slaw a really easy option for feeding a group.

Ingredient Notes

For the Slaw

Coleslaw Mix

A bag of pre-shredded coleslaw mix is the ultimate shortcut here – it typically contains green cabbage, purple cabbage, and carrots all in one bag.

If you prefer to shred your own, about 3 cups of shredded cabbage and 1 cup of shredded carrots will get you there.

Fresh Cilantro

Chopped fresh cilantro stirred into the slaw adds a bright, herby note that makes it taste really fresh. If you’re not a cilantro fan, just leave it out.

Mayonnaise and Sour Cream

This combination gives the slaw dressing its creamy, tangy base. Sour cream adds a slight tang that mayonnaise alone doesn’t give you.

Fresh Lime Juice and Honey

The lime juice adds acidity and brightness, and the honey balances it with just a touch of sweetness. Together they keep the dressing from tasting heavy!

For the Shrimp

Shrimp

I always have a bag of shrimp in the freezer, they are a weeknight game changer! They thaw quickly just by putting the bag in a bowl of cool water, so you can make shrimp tacos on a whim.

I always buy frozen shrimp since the “fresh” ones at the grocery store are usually just previously frozen and thawed anyway! Buying them still frozen ensures they are as fresh as they can be unless you live by the ocean.

Any size shrimp will work here, I always just buy whatever size is on sale. Just adjust the cooking time as needed, since smaller shrimp will cook more quickly. Look for shrimp that are already peeled and deveined to save time, or peel and devein them yourself.

Either way, make sure to pat them dry before seasoning. Dry shrimp cook much better in a hot skillet than wet ones.

Olive Oil

Just a tablespoon of olive oil helps the spices stick to the shrimp and helps them get a nice sear in the pan.

Chili Powder, Smoked Paprika, Cumin, and Garlic Powder

This spice blend is what gives the shrimp their warm, smoky flavor. The chili powder and smoked paprika bring color and depth, the ground cumin adds earthiness, and the garlic powder rounds everything out.

Fresh Lime Juice

Tossed with the shrimp before cooking, the lime juice adds brightness and helps the spices cling to the shrimp.

For Serving

Corn or Flour Tortillas

Both work great for these shrimp tacos. Corn tortillas have a more traditional flavor and slightly chewier texture, while flour tortillas are softer and more pliable. I tend to reach for corn tortillas for seafood tacos, but it’s completely a personal preference.

Avocado

A few slices of creamy avocado per taco adds richness and helps balance the heat from the spice blend. If you want to take it a step further, a spoonful of guacamole works just as well.

Lime Wedges

Don’t skip these! A squeeze of lime right before eating adds the acidity that really makes these shrimp tacos sing. Strongly recommend them.

Step-by-Step Instructions

1. In a large bowl, combine the coleslaw mix and fresh cilantro. In a small bowl, whisk together the mayonnaise, sour cream, fresh lime juice, honey, and salt.

1. Pour the dressing over the slaw and toss until evenly coated. Refrigerate while you prepare the shrimp – even just 10 minutes in the fridge helps the flavors come together.

1. Pat the shrimp dry with paper towels and place in a medium bowl. Add the olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, black pepper, and fresh lime juice. Toss gently until every piece is evenly coated in the spice mixture.

1. Heat a large skillet over medium high heat. Add the seasoned shrimp in a single layer and cook shrimp for 1-2 minutes per side, just until pink and opaque all the way through. Take care not to overcook them though, or they will get hard and rubbery!

1. Warm the tortillas in a dry skillet on the stove for about 30 seconds per side, or in the microwave for several seconds until soft and pliable. Keep them wrapped in a clean kitchen towel to stay warm while you assemble.

1. Fill each tortilla with a generous scoop of slaw and a few pieces of shrimp, then top with sliced avocado. Serve with lime wedges and hot sauce if desired, and garnish with fresh cilantro.

Recipe Tips for Success

Dry the shrimp before seasoning. Patting the shrimp dry with paper towels before tossing them in the spice mixture is what helps them sear properly in the skillet instead of steaming. It makes a real difference in the texture.

Don’t overcrowd the pan. If your shrimp are too crowded in the skillet, they’ll steam instead of sear and won’t get that nice color on the outside. Cook in two batches if needed.

Make the slaw first. Letting the cabbage slaw sit in the dressing while you prep and cook the shrimp gives it time to soften slightly and lets the flavors come together. Even a few minutes makes a difference.

Watch the shrimp closely. Large shrimp only need 1-2 minutes per side. The moment they turn pink and opaque, they’re done. Pull them off the heat immediately.

Recipe Variations

Make them spicy. Add a pinch of cayenne pepper to the shrimp spice blend for extra heat, or just hit the finished shrimp tacos with your favorite hot sauce.

Try them on the grill. Thread the shrimp onto skewers and grill them over medium-high heat for 2-3 minutes per side for a slightly smokier flavor.

Try the air fryer. Arrange the seasoned shrimp in a single layer in the air fryer basket and air fry at 400°F for about 4-5 minutes, shaking halfway through.

Add more toppings. Cotija cheese crumbled over the top, sliced green onions, or a spoonful of guacamole are all great additions to these shrimp tacos with slaw.

Swap the sour cream. Greek yogurt is a great lighter substitute in the slaw dressing and works really well here.

Serving Suggestions

These shrimp tacos with slaw are a complete meal on their own, but here are a couple of ways I love rounding out the spread:

Add some chips and dip. A bowl of tortilla chips or these homamde za’atar pita chips alongside my cucumber yogurt dip or a simple guacamole makes this feel like a proper taco night spread.

Pair with a green salad. The flavors in this Mexican-style watemelon salad are so fresh and pair beautifully with tacos.

Storage Tips

Store the slaw, shrimp, and all the toppings separately in airtight containers in the fridge for up to 3-4 days. Assembled shrimp tacos with slaw don’t store well since the tortillas go soggy quickly, so keep everything separate and assemble fresh each time.

The cabbage slaw actually gets better after a day in the fridge as the flavors meld together. Give it a good toss before serving and add a squeeze of fresh lime if it needs a little brightness.