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If you need an easy dinner that feels fresh, filling, and a little special, these Shrimp Tacos with Slaw are one of my favorite recipes to make. They are loaded with juicy shrimp, crunchy cabbage slaw, and a creamy cilantro avocado sauce, all tucked into warm tortillas. This is the kind of meal that comes together fast but still feels like something you would order at a great taco spot.
5 Star Reviews ⭐️⭐️⭐️⭐️⭐️
“These were so awesome!!!! Made them for dinner tonight and they were so so so GOOD! My husband loved them. And I loved that they were such a healthy meal! Thank you so much for sharing. Definitely going on our repeat meal list! Thanks again!” – Ashley
“These were so good. I made them a while back and I’m planning on making them again tonight for company. Thanks for the amazing recipe.” – Summer
“Yum, yum, yum!!! Loved them 🙂” – Denise
Why I Love These Tacos
I love this recipe because it checks all the boxes for me. It is quick, fresh, easy, and perfect for warmer months when I do not want to spend a ton of time cooking. This recipe originally became a favorite when we were living in California after our cousins Cory and Kristen made it for us, and I have been making it ever since.
The crunchy oregano lime slaw, the creamy cilantro avocado sauce, and the perfectly cooked shrimp all work so well together. Sometimes I cook the shrimp on the stove, and sometimes I throw them on the grill for a little smoky flavor. Either way, these shrimp tacos always disappear fast.
🩷 Emily
Ingredients You’ll Need
- Tortillas – I usually use soft corn tortillas because I love the flavor and they work well for anyone needing a gluten-free option.
- Cotija cheese – This adds a salty, crumbly finish and can be swapped with feta if that is what you have.
- Slaw – Green cabbage, fresh lime juice, and dried oregano make a crisp, simple slaw with bright flavor.
- Sauce – Mayo, avocado, cilantro, lime juice, and a pinch of cayenne make a creamy sauce that ties everything together.
- Shrimp – Medium shrimp cook quickly and make these tacos feel hearty without being too heavy.
- Shrimp seasoning – Sugar, salt, pepper, and oil keep the shrimp simple so the fresh toppings can shine.
Ingredient Additions and Substitutions
- You can use coleslaw mix instead of shredding cabbage yourself.
- Try a mix of green and purple cabbage if you want more color.
- If oregano is not your favorite, you can leave it out of the slaw. One reader mentioned doing that and still loving the tacos.
- Greek yogurt works in place of mayo for a lighter sauce.
- If you want more heat, add extra cayenne, hot sauce, or sliced jalapeños.
- You can use flour tortillas instead of corn tortillas if that is what your family likes best.
- Feta is a great substitute for cotija.
- Add extra toppings like guacamole, pico de gallo, diced tomatoes, red onion, green onions, sour cream, mango salsa, or avocado crema.
How to Make Shrimp Tacos with Slaw
- Warm the tortillas – Heat the tortillas in a skillet with a little oil until soft and warm. Lightly salt them and set aside.
- Make the slaw – Toss the shredded cabbage with lime juice, oregano, and a pinch of salt until evenly coated.
- Blend the sauce – Add the mayo, avocado, cilantro, lime juice, and cayenne to a blender and blend until smooth.
- Season the shrimp – Pat the shrimp dry, then season with sugar, salt, and pepper.
- Cook the shrimp – Heat oil in a skillet over medium-high heat and cook the shrimp just until pink and curled.
- Assemble the tacos – Layer shrimp, slaw, and sauce in each warm tortilla, then finish with cotija cheese and any extra toppings you like.
Recipe Tips
- Do not overcook the shrimp. As soon as they turn pink and curl into a loose C shape, they are done.
- Pat the shrimp dry before cooking so they sear better instead of steaming.
- Use fresh lime juice for the best flavor in both the slaw and the sauce.
- Warm the tortillas before serving so they are soft and less likely to crack.
- Make the sauce first so the flavors have a little time to blend together.
- Grill the shrimp if you want a little smoky flavor.
- Prep the toppings ahead of time so dinner comes together fast.
- Taste the slaw before serving and add a little extra lime or salt if needed.
Frequently Asked Questions
You can use either one. I usually go with corn tortillas for the flavor and because they work well for gluten-free guests.
A good rule is about 6 to 10 shrimp per person, depending on the size of the shrimp and what else you are serving with the meal.
Yes. Add more cayenne to the sauce, season the shrimp with chili powder or paprika, or top the tacos with jalapeños or hot sauce.
Yes. Just thaw them under cool water first and pat them dry well before seasoning and cooking.
I usually use green cabbage, but a mix of green and purple cabbage or even bagged coleslaw mix works great.
It makes about 6 tacos as written, but it can easily feed 6 to 8 people depending on how full you make the tacos and what you serve on the side.
Make Ahead and Storage
You can make several parts of this recipe ahead of time, which is one reason I love it for busy nights or casual get-togethers.
- Slaw can be made a few hours ahead and kept in the fridge.
- Cilantro avocado sauce can be blended ahead and stored in an airtight container in the refrigerator.
- Shrimp is best cooked right before serving, but leftovers can be stored in the fridge for up to 2 days.
- Store each part separately so the tacos do not get soggy.
- Reheat the shrimp gently in a skillet just until warmed through.
- I do not recommend freezing the assembled tacos.
Pairing Ideas
These Shrimp Tacos with Slaw go really well with simple sides that keep the meal fresh and easy. I like serving them with Cilantro Lime Rice, Mexican Rice, Refried Beans, Black Beans, chips and Guacamole, fresh fruit, Mexican Street Corn, or Pico de Gallo. If I am feeding a group, I usually add a salsa bar and let everyone build their own plate.
More Delicious Shrimp Recipes
Shrimp is easy to cook and as versatile as chicken! Try these little tender bites in some of our very favorite recipes:
READ NEXT: Top 10 Shrimp Recipes
These Shrimp Tacos with Slaw are one of those recipes I keep coming back to because they are easy, fresh, and full of flavor. The shrimp cook in just minutes, the slaw adds the perfect crunch, and the creamy cilantro avocado sauce brings it all together. Whether you make them for a quick weeknight dinner or for friends on the patio in the summer, they are always a hit.
If you make this recipe, I would love to hear how you served it. Leave a comment and a star rating below and tell me if you made it your own. 💛🍤🌮
Shrimp Tacos with Slaw
Video
Ingredients
- 6 soft corn tortillas
- 1/2 cup cotija cheese, (or feta)
OREGANO LIME SLAW:
- 2 cups green cabbage, shredded
- 1 lime, juiced
- 2 teaspoon dried oregano
CILANTRO AVOCADO SAUCE:
- 1/2 cup mayonnaise
- 1/2 avocado
- 1/2 cup cilantro
- 1 lime, juiced
- pinch of cayenne pepper, (optional)
SHRIMP:
- 1 pound shrimp, medium-size
- 1 teaspoon sugar
- salt and pepper, to taste
- 1 tablespoon vegetable oil
Instructions
- In a small fry pan, heat the corn tortillas in a little bit of oil and lightly salt.
OREGANO LIME SLAW:
- Toss all ingrendients together and season with a pinch of salt.
CILANTRO AVOCADO SAUCE:
- Mix all ingredients thoroughly in a blender; it will be thick.
SHRIMP:
- Peel shrimp, pat it dry, season with salt, pepper, and sugar.
- Heat oil over medium high heat and add shrimp. Cook until shrimp are curled and pink.
- Layer the cabbage, shrimp, and sauce in a warm corn tortilla. Top with a little cotija (or feta) cheese and cilantro.
Equipment
- Stove Top
- Fry Pan/Skillet
Notes
- Rinse shrimp well and discard any that smell overly fishy or look off.
- If using frozen shrimp, thaw them under cool water, not hot water.
- Cook shrimp just until pink with no gray spots left.
- Perfect shrimp should curl into a loose C shape.
- A tight curl usually means the shrimp is overcooked.
- Coleslaw mix can be used instead of shredded cabbage.
- Greek yogurt can be swapped in for mayo in the sauce.
- Flour tortillas work if you do not want to use corn tortillas.
- The shrimp can also be grilled for extra smoky flavor.
- Store the shrimp, slaw, and sauce separately for the best leftovers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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These were really good! Except I didn’t care for the oregano so next time I will just leave it out of the cabbage. Goes nice with cilantro rice. Thanks for the recipe!
These were so awesome!!!! Made them for dinner tonight and they were so so so GOOD! My husband loved them. And I loved that they were such a healthy meal! Thank you so much for sharing. Definitely going on our repeat meal list! Thanks again!
These were so good. I made them a while back and I’m planning on making them again tonight for company. Thanks for the amazing recipe.
How many does this serve?
It would easily feed 6 to 8 people.
Do you think they would be okay with sour cream instead of mayo? Can't wait to try them 🙂
Yum, yum, yum!!! LoVeD them 🙂
These look amazing, I am making them right now!