Shrimp Tacos with Cabbage Slaw

4.6 from 8 reviews


  • 1 kg large shrimp, peeled and deveined
  • 2 tbsp olive oil, divided
  • 1/2 tsp salt
  • 3 tbsp taco seasoning
  • whole wheat flour tortillas
  • 1 avocado, diced

for cabbage slaw

  • 3 cups shredded cabbage
  • 1 cup shredded red cabbage
  • 1 tsp sugar
  • 1 tsp salt
  • 1/4 cup mayonnaise
  • juice of 1 lime

garlic sour cream sauce

  • 1 cup sour cream
  • 4 garlic cloves, minced
  • 1/2 tsp salt
  • juice of 1 lime

for garnish

  • lime wedges
  • chopped cilantro


  1. Season the Shrimp: Rinse and pat dry the shrimp. Transfer to a mixing bowl and drizzle with 1 tbsp of olive oil. Mix well. Sprinkle with taco seasoning and set aside to let absorb flavor.
  2. Make the Garlic Sour Cream Sauce: Combine all the ingredients in a small bowl and set aside in the fridge.
  3. Make the Cabbage Slaw: Combine all the ingredients in a small bowl and set aside in the fridge. Taste and adjust the seasoning according to your preference.
  4. Cook The Shrimp: Heat the 1 tbsp olive oil left and sauté the shrimp until cooked.
  5. Assemble the tacos: You can choose to warm the tortilla in a pan (one by one) on the stovetop or in the microwave (in a stack covered by a lightly damp towel). When tortillas are warm, it’s time to assemble your tacos. Fill your tortillas with cabbage slaw (about 2 spoonfuls), your desired number of shrimp (4-5 is enough), diced avocados, and chopped cilantro. Finish with a drizzle of the garlic sour cream sauce and a squeeze of lime.
  6. Serve and enjoy!