Go Back
Shrimp Tacos with Ginger Lime Slaw Recipe
Ash Tyrrell

Shrimp Tacos with Ginger Lime Slaw Recipe

I still remember the first time I made these shrimp tacos with ginger lime slaw on a Friday night when I had zero patience for a complicated dinner. The shrimp cooked up fast, the slaw came together while the pan was still sizzling, and within twenty five minutes I had something that tasted like a mini beach vacation on a plate
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 pound large shrimp peeled and deveined – fresh shrimp cook up plump and tender, so I try to avoid pre-cooked bags
  • 1 tablespoon olive oil – helps the spices cling to the shrimp and stops them from sticking to the pan
  • 1 teaspoon cumin – gives the shrimp that warm earthy backbone
  • 1 teaspoon paprika – adds a soft smokiness and a nice reddish color
  • 1 teaspoon salt – pulls out the natural sweetness of the shrimp
  • 1/2 teaspoon black pepper – adds a light bite that keeps the seasoning balanced
  • 2 cups green cabbage shredded – the crisp base that gives the slaw its crunch
  • 1 carrot shredded – adds sweetness and a pop of color
  • 1 tablespoon fresh ginger grated – use fresh, not powdered, for that sharp zing
  • 2 tablespoons lime juice freshly squeezed – bottled juice works in a pinch but fresh tastes brighter
  • 1 tablespoon honey – rounds out the tang from the lime
  • 1 tablespoon cilantro chopped – adds a fresh, herby finish
  • 1/4 teaspoon salt – ties all the slaw flavors together
  • 8 small corn tortillas – soft and sturdy enough to hold the fillings
  • 1 avocado sliced – adds a creamy contrast to the crunchy slaw
  • 1/2 cup lime wedges – for squeezing over the tacos right before eating

Method
 

  1. In a mixing bowl, toss together the shredded cabbage, shredded carrot, grated ginger, lime juice, honey, chopped cilantro, and salt. Stir until everything is evenly coated and set the bowl aside. Letting it rest while you cook the shrimp gives the flavors a chance to meld together.
  2. Heat the olive oil in a large skillet over medium high heat. Add the shrimp along with the cumin, paprika, salt, and pepper, tossing to coat evenly. Cook for about two to three minutes per side until the shrimp turn pink and opaque all the way through.
  3. While the shrimp finishes cooking, warm the corn tortillas in a dry skillet or in the microwave until they are soft and pliable. This little step keeps them from cracking and makes them so much nicer to fold. I usually do this right before I am ready to serve.
  4. Lay the warm tortillas out and divide the cooked shrimp evenly among them. Top each one with a generous scoop of ginger lime slaw and a few slices of avocado. Serve right away with lime wedges on the side so everyone can add their own extra squeeze.

Notes

  • I always pat my shrimp dry before seasoning them, since wet shrimp steam instead of getting that nice sear.
  • I make the slaw in the same amount of time it takes the pan to heat up, so nothing sits around too long.
  • I taste the slaw before serving and add an extra squeeze of lime if it needs more brightness.
  • I keep my skillet hot but not smoking, since shrimp cook fast and overcooked shrimp turn rubbery quickly.
  • I warm my tortillas one at a time right before I plate, so they stay soft instead of drying out.