15 Minute Shrimp Tacos with Cilantro Slaw and Spicy Lime Yogurt Sauce Recipe
These 15 Minute Shrimp Tacos are a quick, flavorful meal combining seasoned shrimp, crunchy coleslaw, and a tangy yogurt-mayo sauce. Perfect for a fast weeknight dinner or casual get-together, the shrimp are pan-seared to perfection, and the tacos are assembled with fresh cilantro and optional guacamole for added creaminess.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 9 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Ingredients
Shrimp and Seasoning
- 1 pound raw shrimp, peeled & deveined with tails left on
- 1 tablespoon taco seasoning
- 1 teaspoon garlic powder
- Ground black pepper, to taste
- Avocado oil, for frying
Slaw Mix
- 14 ounces bag of coleslaw mix (or 3 cups shredded cabbage)
- 1/2 small bunch cilantro, finely chopped
- 1/4 teaspoon salt
Sauce
- 1/2 cup plain yogurt (2% or higher fat)
- 1/4 cup mayonnaise (preferably avocado oil mayo)
- 1 lime, juiced
- 1/2 teaspoon taco seasoning
- Pinch cayenne pepper
- Ground black pepper, to taste
Other
- 9 corn tortillas
- Easy guacamole (optional)
Instructions
- Season the Shrimp: In a medium bowl, combine the raw shrimp with 1 tablespoon of taco seasoning, 1 teaspoon garlic powder, and ground black pepper. Stir until the shrimp are evenly coated, then set aside to let the flavors meld.
- Prepare the Sauce: In a small bowl, whisk together the plain yogurt, mayonnaise, lime juice, 1/2 teaspoon taco seasoning, a pinch of cayenne, and ground black pepper. Adjust seasoning to taste and set aside.
- Cook the Shrimp: Preheat a large ceramic non-stick skillet over high heat and add a small amount of avocado oil. Add the seasoned shrimp and cook until pink on the bottom, then flip and cook until shrimp lose their gray color and are opaque. For added char, flip once more and press down briefly with a spatula. Alternatively, grill the shrimp on a silicone grill mat over high heat.
- Mix the Slaw: In a large bowl, combine the coleslaw mix, finely chopped cilantro, salt, and most of the prepared sauce (reserve some sauce for drizzling). Gently toss until well mixed.
- Warm the Tortillas: Heat a cast iron skillet over high heat. Warm each corn tortilla for about 10 seconds per side, pressing down with a spatula to soften and warm them evenly.
- Assemble the Tacos: Place 3–4 cooked shrimp onto each warmed tortilla, add a generous scoop of slaw, and drizzle with the reserved sauce. Add a dollop of guacamole if using, and serve immediately.
Notes
- You can substitute coleslaw mix with shredded cabbage and carrots if desired.
- For added spice, sprinkle extra cayenne or hot sauce to taste.
- Grilling the shrimp imparts a smoky flavor, but pan-searing is quicker and just as tasty.
- To make this recipe gluten-free, ensure taco seasoning and tortillas are certified gluten-free.
- Leftover shrimp can be stored refrigerated for up to 2 days but are best fresh.