Mexican
Weeknight Shrimp Tacos
Shrimp take only a few minutes in a hot pan, and a cabbage slaw with lime keeps the tacos crisp. It is a weeknight taco that does not ask you to simmer anything.
- Prep
- 12 min
- Cook
- 8 min
- Total
- 20 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- On the table in about 20 minutes.
- Corn tortillas keep it gluten-free.
- The slaw is cabbage, lime, and salt. No bottled dressing.
- Shrimp go from gray to pink fast, so the pan stays hot.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Toss the shrimp with the chili powder and 1/2 tsp salt.
- 2
Toss the cabbage with the lime juice and 1/4 tsp salt. Let it sit while the shrimp cooks.
- 3
Heat the oil in a skillet over medium-high. Cook the shrimp in a single layer until pink and just opaque, about 2 minutes per side. Do not crowd the pan. Work in two batches if needed.
- 4
Warm the tortillas in a dry skillet, about 20 seconds per side, or in a stack wrapped in a clean towel for a minute.
- 5
Fill the tortillas with shrimp and slaw. Add cilantro.
- 6
Serve with lime wedges. The shrimp should still look moist, not curled into tight circles.
Pro tips
- Tightly curled shrimp are overcooked. Pull them when they turn pink.
- Pat shrimp dry or they steam.
- Warm tortillas taste better than cold ones from the bag.
Easy substitutions
- Shrimp
- White fish cut into strips, cooked until it flakes.
- Cabbage
- Thinly sliced romaine.
- Chili powder
- 1 tsp smoked paprika if you want less heat.
Storage and reheating
Storage
Keep shrimp and slaw in separate containers up to 2 days. Tortillas stay in the bag.
Reheating
Warm shrimp gently in a skillet. Do not microwave them on high or they turn rubbery. Refresh the slaw with a squeeze of lime.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 290
- Protein
- 26 g
- Carbs
- 28 g
- Fat
- 8 g
- Fiber
- 5 g
Moderate · Stovetop · Gluten-Free, Dairy-Free
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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