Some nights just call for tacos. And when I want something fresh, light, and still super satisfying, these shrimp tacos with cabbage slaw are my go-to.

They’ve got everything I love in a dinner: juicy, well-seasoned shrimp, a crunchy slaw with a little tang, and soft tortillas to wrap it all up. It’s one of those meals that feels like a treat—but it comes together in under 30 minutes and leaves you feeling energized, not stuffed.

I started making these during the summer when it was too hot to cook anything heavy… but they ended up staying on my year-round menu.

Ingredients

For the Shrimp:

• 1 lb raw shrimp, peeled and deveined

• 1 tbsp olive oil

• 1 tsp chili powder

• 1/2 tsp cumin

• 1/4 tsp garlic powder

• Salt and pepper, to taste

• Juice of 1/2 lime

For the Cabbage Slaw:

• 2 cups shredded cabbage (green, red, or a mix)

• 1/4 cup shredded carrots

• 2 tbsp plain Greek yogurt

• 1 tbsp apple cider vinegar or lime juice

• Salt and pepper, to taste

For Serving:

• 6 small corn or whole wheat tortillas

• Optional toppings: sliced avocado, chopped cilantro, hot sauce, extra lime wedges

Instructions

1. Make the slaw: In a medium bowl, toss cabbage, carrots, Greek yogurt, and vinegar or lime juice. Season with salt and pepper and set aside.

2. Season the shrimp: In a bowl, toss shrimp with olive oil, chili powder, cumin, garlic powder, salt, pepper, and lime juice.

3. Cook the shrimp: Heat a large skillet over medium-high heat. Add shrimp and cook for 2–3 minutes per side, or until pink and opaque. Remove from heat.

4. Warm the tortillas in a dry skillet or microwave.

5. Assemble your tacos: Layer slaw on each tortilla, top with shrimp, and add any optional toppings you like.

Why I Love These Tacos

These tacos feel like something you’d order at a beachside restaurant—but they’re made with clean, simple ingredients that leave you feeling light and satisfied.

They're also family-friendly and easy to customize. I keep a batch of the slaw in the fridge for quick lunches, and the shrimp cooks in less than 10 minutes. It’s the kind of recipe that reminds me eating well doesn’t have to be complicated.

Nutrition Information (Per Serving – Makes 3 Servings, 2 Tacos Each)

• Calories: 360

• Protein: 28g

• Carbohydrates: 24g

• Fiber: 4g

• Fat: 18g