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A close-up of a decorative plate with a shrimp coleslaw tacos topped with corn, set on a gray surface. In the background, there’s another taco, a gold vase, and a red bowl with lemons and an avocado.
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5 from 2 votes

SHRIMP COLESLAW TACOS

These Shrimp Coleslaw Tacos are bold, fresh, and ready in 30 minutes- every parent's weeknight dinner dream.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: fish tacos, shrimp tacos, tacos
Servings: 8 tacos

Ingredients

Shrimp Ingredients

  • 32 ounce bag of Trader Joe's Raw Argentinian shrimp or regular frozen shrimp thawed
  • 2 tsp cumin
  • 2 tsp chili powder
  • ½ tsp paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ¾ tsp salt
  • 1 tbsp avocado oil or olive oil

Coleslaw Ingredients

  • 1/4 cup apple cider vinegar
  • 1 lime juiced
  • 1/3 cup Light sourcream
  • 2 tbsp mayo
  • 2 tbsp honey
  • 3/4 tsp salt
  • 1/4 tsp pepper
  • 12 ounces Green & Red Shredded Cabbage
  • 1 cup Trader Joe's Roasted Corn or regular frozen corn defrosted and drained

Avocado Crema Ingredients

  • 1.5 avocado
  • 1/4 cup light sour cream
  • 3/4 tsp salt
  • 1 lime juiced
  • ¼ cup cilantro optional

Everything Else

  • 8 small flour tortillas
  • 1 jalapeno sliced thin

Instructions

  • Use paper towels to pat the shrimp dry and transfer to a large bowl.
  • Add the cumin, chili powder, paprika, garlic powder, onion powder, and ¾ tsp salt to a small bowl and mix well. Sprinkle the seasoning blend all over the shrimp and toss to coat.
  • Add the first seven cabbage slaw ingredients to a medium-sized bowl and whisk until smooth. Add the cabbage and the corn to the same bowl and toss to coat.
  • Add all of the avocado crema ingredients to a blender and blend until smooth.
  • One by one, add the tortillas to a preheated non-stick pan and warm for about 30 seconds on each side. 
  • Spray the same pan with avocado or olive oil and raise the heat to medium-high. Once the oil is hot, add the shrimp. Cook the shrimp in batches, 2 minutes on each side. 
  • Fill tacos with coleslaw, shrimp, crema, and a few slices of Jalapeño!

Nutrition

Serving: 1taco | Calories: 349kcal | Carbohydrates: 33g | Protein: 21g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 150mg | Sodium: 1577mg | Potassium: 568mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1093IU | Vitamin C: 30mg | Calcium: 163mg | Iron: 3mg
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