20-Minute Shrimp Tacos with Slaw
These easy shrimp tacos with cabbage slaw are ready in just 20 minutes and pack a flavorful punch with creamy jalapeno sauce and fresh toppings. Cook shrimp your way—on the stovetop, grill, oven, or air fryer—and bring bold Tex-Mex flavor for a weeknight dinner win!
Servings: 4 servings
Calories: 296kcal
Equipment
- Skillet
Ingredients
- 1 lb. shrimp peeled and deveined
- 1 Tablespoon olive oil
- 1 Tabelspoon taco seasoning
- 8 ounce shredded cabbage
- avocado sliced
- pico de gallo
- tortillas corn or flour
Creamy Jalapeno Sauce
- 1 cup sour cream or plain Greek yogurt
- ¾ cup cilantro packed
- 1 jalapeno pepper seeds removed
- 2 cloves garlic
- 1 Tablespoon olive oil
- 1 lime juiced
- salt to taste
Instructions
- Add all ingredients of the jalapeno cream sauce to a food processor and blend until smooth. Add as much of the sauce as you want to the shredded cabbage to make the creamy jalapeno slaw. Set aside.
- Pat dry the shrimp. In a medium sized bowl, add shrimp, olive oil, and taco seasoning. Stir to mix well.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add seasoned shrimp to the skillet in a single layer and cook for 2–3 minutes per side, or until shrimp are pink, opaque, and slightly curled. Remove from heat.
- Assemble tacos. Start with a warm tortilla and top it with shrimp. Add cabbage slaw, pico de gallo, avocado slices, and any other additional toppings. Drizzle with more of the sauce, if desired.
Notes
- Additional Cooking Methods:
- Air fryer: Spray air fryer basket with a nonstick cooking spray then add shrimp. Space shrimp out and do not overcrowd the air fryer basket. Cook shrimp for 6 minutes at 400°F.
- Grilled: Preheat grill to medium-high heat. Thread shrimp onto skewers or use a grilling basket. Grill for 2–3 minutes per side, or until shrimp are pink and have light char marks.
- Baked: Preheat the oven to 400°F. Spread seasoned shrimp on a parchment-lined baking sheet in a single layer. Bake for 8–10 minutes, or until shrimp are cooked through and slightly golden.
- Additional taco toppings can include skillet charred corn, guacamole, crumbled cotija cheese, black beans, pickled red onions, sautéed peppers and onions.
- Storage: Cooked shrimp should be stored in an airtight container in the fridge for 3-4 days. Leftover shrimp can be reheated in the air fryer or microwave. Store any leftover taco toppings and sauce in airtight containers in the fridge for up to 4 days.
Nutrition
Calories: 296kcal | Carbohydrates: 9g | Protein: 25g | Fat: 19g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 216mg | Sodium: 185mg | Potassium: 515mg | Fiber: 2g | Sugar: 4g | Vitamin A: 686IU | Vitamin C: 32mg | Calcium: 164mg | Iron: 1mg
