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Shrimp Tacos with Jalapeño Lime Slaw

Shrimp tacos with jalapeño lime slaw feature tender pink shrimp cooked fast in a skillet and served in warm tortillas. The crunchy green cabbage slaw is brightened with lime juice, jalapeños, and cilantro, then piled high with fresh radish, onion, and avocado.
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Prep Time 20 minutes
Cook Time 5 minutes
Rest 10 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican Seafood
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Shrimp tacos
  • 1.5 lb large shrimp peeled and deveined
  • 2 tbsp olive oil
  • 3 garlic minced
  • 1 tsp chili powder
  • 0.5 tsp cumin
  • salt and pepper to taste
Jalapeño Lime Slaw
  • 4 cup green cabbage thinly sliced
  • 2 jalapeños minced
  • 0.25 cup fresh cilantro chopped
  • 3 tbsp lime juice
  • 2 tbsp olive oil
  • 1 tsp honey
  • salt to taste
Toppings
  • radish slices
  • diced red onion
  • avocado slices
  • lime wedges
  • 8 small corn or flour tortillas

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make jalapeño lime slaw
  1. Combine green cabbage, jalapeños, fresh cilantro, lime juice, olive oil, and honey in a bowl. Season with salt and pepper (if using) and let sit for 10 minutes to soften slightly, then briefly toss again.
Cook shrimp
  1. Heat olive oil in a cast iron skillet over medium-high heat until shimmering. Add garlic and cook for 30 seconds.
  2. Add shrimp, chili powder, cumin, salt, and pepper to the skillet in an even layer. Cook for 2-3 minutes per side until pink and cooked through.
Warm tortillas and assemble
  1. Warm tortillas on a sheet pan griddle or over an open flame until pliable, about 20-30 seconds per side. Keep them covered so they don’t dry out.
  2. Fill each tortilla with cooked shrimp and top generously with jalapeño lime slaw. Add radish slices, diced red onion, and avocado slices, then serve with lime wedges.

Notes

Pro tip: slice the cabbage very thin so it stays crunchy even after resting with lime and jalapeño. Refrigerate leftover slaw in a sealed container for 2-3 days; the shrimp is best eaten within 1 day. Freezing is not recommended for the slaw, but cooked shrimp can be frozen up to 2 months. For a dairy-free option, this recipe already qualifies—just confirm toppings like avocado are added without any creamy sauces.