Shrimp Tacos with Quick Slaw
Shrimp tacos when you can't decide: quick slaw, hot skillet, dinner done.
If you’re too tired to debate dinner, make these shrimp tacos. They hit the sweet spot between fresh and filling, and they come together fast enough for a weeknight when your brain is done making decisions. The slaw is simple, the shrimp cook in minutes, and the whole thing works with basic toppings you probably already have. Expect a bright, satisfying taco night with very little cleanup and no complicated prep. This is the kind of meal that gives you a real dinner without asking you to shop for ten special ingredients or commit to a long recipe. Perfect when you want something lighter than takeout but still feels like a treat.
Ingredients
- 1 lb shrimp — peeled and deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- 0.5 tsp garlic powder
- 0.5 tsp salt
- 8 unit corn or flour tortillas — small
- 2 cup shredded cabbage
- 0.25 cup plain yogurt — or sour cream
- 1 tbsp lime juice
- 2 tbsp chopped cilantro — optional
Method
- 1 In a bowl, toss the shrimp with olive oil, chili powder, garlic powder, and salt.
- 2 Stir the cabbage, yogurt, lime juice, and cilantro together in a second bowl to make the slaw.
- 3 Heat a skillet over medium-high heat and cook the shrimp for 2 to 3 minutes per side, until pink and just cooked through.
- 4 Warm the tortillas in a dry skillet or microwave.
- 5 Fill each tortilla with shrimp and slaw, then serve right away with any extra lime you like.
Variations
- Vegetarian swap — Use smashed and seasoned black beans or crispy tofu instead of shrimp, then keep the slaw and tortillas the same.
- Faster swap — Use pre-shredded coleslaw mix and skip the cilantro for a true dump-and-mix shortcut.
- Substitutions — Swap yogurt for sour cream, use lemon instead of lime, or add sliced avocado if you want a richer taco.
Notes
For the best texture, cook the shrimp just until opaque and serve immediately. If your shrimp are frozen, thaw them first and pat them dry so they brown instead of steaming.
Equipment that helps
- Large skillet — It gives the shrimp quick, even heat so they cook fast without drying out.
- Mixing bowl — You can toss the shrimp and stir together the slaw without extra cleanup.
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