Shrimp Tacos to Elevate Your Next Taco Tuesday

Jump to the Recipe

My kids always look forward to Taco Tuesday. After experimenting with ground beef and turkey for a few weeks, I wanted to try something different.

I like to add variety and flavor at home, and since my family loves seafood, shrimp seemed like a perfect choice for tacos.

It’s time to put a twist on Taco Tuesday and give this shrimp version a try! With an avocado and tomato salsa and a fresh cabbage slaw, you'll have the whole family begging for more! This recipe is also great for a party where guests can each build their own. Read more for the recipe and give them a try straight away! https://foodal.com/recipes/mexican-latin-america/shrimp-tacos/

Seafood is among the highest-protein, lowest-calorie options you can serve. Shrimp contains cholesterol, but in reasonable portions it makes a healthy, satisfying meal.

An avocado-and-tomato salsa and a crisp cabbage slaw pair perfectly with seasoned shrimp. The dish is light, bright, and easy to prepare—ideal for casual dinners, warm-weather barbecues, or serve-yourself taco parties.

You can assemble these tacos ahead of time or lay out the components so guests can build their own.

The Recipe

Shrimp Tacos with Cabbage Slaw and Avocado Salsa

Ingredients

1 1/2 pounds medium to large fresh or frozen shrimp (peeled and deveined are convenient)
1/2 head red or green cabbage, shredded
1/4 red onion, thinly sliced
1/2 cup shredded carrots
2 teaspoons sugar
4 tablespoons freshly squeezed lime juice, divided
1 jalapeno pepper, minced
1 bunch fresh cilantro, finely chopped
1/2 cup thinly sliced scallions
1 shallot, diced
2 large ripe avocados, cubed
2 large tomatoes, chopped
1/4 cup olive oil
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon chili powder
12 small flour or corn tortillas

Servings: servings

Units:

Instructions

Preheat oven to 375°F.
If frozen, place shrimp in a colander and thaw under cold running water.
While shrimp are thawing, prepare the slaw: in a large bowl combine shredded cabbage, sliced onion, shredded carrots, sugar, and 2 tablespoons lime juice. Stir to combine.
Add the minced jalapeno, chopped cilantro, and sliced scallions to the slaw; stir and set aside.
Prepare the avocado salsa in a separate bowl: add diced shallot, cubed avocado, chopped tomatoes, and the remaining lime juice. Toss gently and set aside.
Cover both bowls and refrigerate until ready to assemble the tacos.
Place shrimp in a medium bowl and coat with olive oil. Add salt, black pepper, and chili powder; toss to coat evenly.
Arrange shrimp in a single layer on a baking sheet. (Alternatively, skewer and grill over medium heat — large shrimp are easier to grill.)
Bake until shrimp turn pink and are cooked through, about 6–7 minutes.
Wrap tortillas in foil and warm in the oven for 5 minutes.
Assemble tacos: place a bed of slaw on each tortilla, top with avocado salsa, then add shrimp. Serve immediately.

Recipe Notes

Cooking by the Numbers…

Step One – Preheat and Thaw

Preheat the oven to 375°F and thaw shrimp in a colander under cold running water. Avoid warm water so the shrimp thaw evenly without beginning to cook.

Step Two – Slaw

While the shrimp thaw, shred the cabbage, slice the onion, and prepare the carrots. Using pre-shredded vegetables speeds up the process. A food processor or mandoline can help achieve even, thin slices.

Mix the vegetables with sugar and half the lime juice and toss to combine.

Step Three – Spice

Finely mince the jalapeno, cilantro, and scallions. Add these to the slaw, stir well, and refrigerate covered so the flavors meld.

Step Four – Salsa

Dice the shallot, avocado, and tomatoes into small cubes. Combine them with the remaining lime juice in a clean bowl, toss gently, and chill until serving.

Step Five – Season

Place thawed, peeled, and deveined shrimp in a bowl. Toss with olive oil, then add salt, pepper, and chili powder. Keep the shells to make a flavorful seafood stock if you like.

Step Six – Bake

Arrange shrimp in a single layer on a baking sheet so they cook evenly. Bake until pink and opaque, about 6–7 minutes. If grilling, use skewers or large shrimp to prevent them from falling through the grates and cook over low to medium heat for 7–8 minutes.

Step Seven – Warm

Wrap tortillas in foil and warm them in the oven or on the grill for five minutes. Warm tortillas are more pliable and less likely to break during assembly.

Step Eight – Assemble and Serve

Build each taco with a layer of cabbage slaw, a spoonful of avocado salsa, and several seasoned shrimp. For a creamy finish, add a drizzle of sour cream or Greek yogurt.

If you enjoy shrimp tacos, try variations like shrimp with cilantro crema or serve with different salsas and slaws to keep Taco Tuesday fresh and exciting. Let me know how your tacos turn out!