Shrimp Tacos with Salsa Verde Slaw
Fifteen minutes. That’s genuinely all this Shrimp Taco recipe takes. Season the shrimp, sear them in a hot pan, toss the slaw together in one bowl, and load everything into warm tortillas. The salsa verde slaw is the part that makes these stand out… it makes them creamy, tangy, slightly spicy from the salsa verde, with fire-roasted corn and queso fresco mixed through. It’s the kind of taco that makes you feel like you actually tried even when you absolutely did not.
Why You’ll Love This Recipe
The salsa verde slaw does most of the heavy lifting here. It’s creamy, tangy, has a little heat, and it pairs so well with the seared shrimp that you barely need any other toppings.
Shrimp cooks in four minutes. Four. This is genuinely one of the fastest proteins you can put in a taco.
Fire-roasted corn in the slaw adds this slightly smoky, sweet element that makes everything taste more interesting than a regular coleslaw situation.
– Lyuda
Ingredients Needed to Make Shrimp Tacos
The Shrimp
Medium to large raw shrimp peeled, deveined, and tails off so they’re easy to eat straight in a taco. Two tablespoons of taco seasoning and a drizzle of olive oil is all they need. Siete brand taco seasoning is specifically great here if you can find it.
The Salsa Verde Slaw
Greek yogurt or sour cream is the creamy base. Jarred salsa verde adds the tangy, slightly spicy, tomatillo-forward flavor that makes this slaw different from any standard coleslaw. Pre-shredded coleslaw mix keeps it fast. Fire-roasted corn thawed from frozen adds smoky sweetness. Fresh cilantro adds brightness. Queso fresco or cotija crumbled through adds a salty, slightly tangy cheese element. Fresh lime juice ties everything together.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
How to Make Shrimp Tacos with Salsa Verde Slaw
Step 1: Season and Sear the Shrimp
Toss the shrimp with olive oil and taco seasoning until every piece is coated. Heat a pan over medium-high heat with a small drizzle of oil until hot. Add the shrimp in a single layer. Be sure that you don’t crowd them. Let them sit completely undisturbed for 2 to 3 minutes until the bottom edges are browned and starting to curl. Flip and cook for another 1 to 2 minutes until cooked through and pink all the way around. Pull them off the heat immediately.
Step 2: Make the Slaw
While the shrimp cooks, add the Greek yogurt, salsa verde, thawed corn, coleslaw mix, cilantro, queso fresco, and lime juice to a medium bowl. Toss until everything is well combined and evenly coated. Taste and add salt as needed.
Step 3: Assemble
Warm the tortillas. Spoon a generous amount of slaw into each one and top with shrimp. Add extra cilantro, cheese, avocado, and a squeeze of lime and serve immediately.
Storing and Reheating
The shrimp and slaw store separately in sealed containers in the fridge for up to 2 days. The slaw actually tastes better the next day after everything has had time to sit together. Reheat the shrimp quickly in a hot pan for 1 minute rather than the microwave which makes them rubbery. Assemble fresh tacos each time rather than storing assembled ones.
More Seafood Recipes to Check Out
Serving Suggestions
Serve immediately after assembling with extra lime wedges and hot sauce on the side. Sliced avocado or a quick smash of guacamole on top takes these to the next level. For a full taco night spread, I love serving these alongside fresh pico de gallo or guacamole. The brightness of the pico against the creamy salsa verde slaw is a really good combination.
Frequently Asked Questions About Shrimp Tacos
If you make this, I’d love to hear how it turned out – a star rating or a note in the comments helps others find the recipe and helps me know what’s working in your kitchen. Tag me @gracefilledkitchen in your photos on social media so I can see your creations.
Shrimp Tacos with Salsa Verde Slaw (Easy 15-Minute Recipe)
Ingredients
Method
- Place shrimp in a medium mixing bowl. Drizzle with olive oil and season with taco seasoning; toss well to combine. Preheat a pan on medium-high heat with a little more oil.Add the shrimp and cook without stirring until the contact side is browned around the edges, about 2 to 3 minutes. Flip to cook the other side for 1 to 2 minutes, until the shrimp is fully cooked.
- In a medium bowl, combine all the ingredients and toss well to mix. Taste and season with extra salt, if needed.
- Spoon slaw mixture into each warm tortilla and top with some shrimp. Garnish with extra chopped fresh cilantro and top with more lime juice if desired.
Notes
- Don’t stir the shrimp while it’s cooking. Let it sit undisturbed for the full 2 to 3 minutes so it gets a proper sear rather than just steaming in the pan.
- The slaw can be made ahead and kept in the fridge for a few hours before serving. The flavors only get better as it sits.
- Siete taco seasoning is worth trying if you haven’t. It’s well balanced and not too salty.
- Warm your tortillas directly over a gas flame or in a dry skillet for the best texture. Cold tortillas crack and nobody wants that.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you make this, I’d love to hear how it turned out.
Leave a comment and star rating below!
If you make this, I’d love to hear how it turned out.
Leave a comment and star rating below!