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Quick & Easy Shrimp Tacos with Avocado Cilantro Slaw

Hey Mamas!

We all know weeknights can be hectic; finding time to cook a nutritious, delicious meal can feel like an uphill battle. But don't worry, I've got your back! This week, I'm sharing a super simple, nutrition packed recipe that will make dinner a breeze and keep your family coming back for more: Shrimp Tacos with Avocado Cilantro Slaw.

These tacos are not just quick and easy; they’re also loaded with flavor and packed with healthy ingredients. Plus, they're perfect for those busy nights when you need to get dinner on the table fast.


For the Tacos:

  • 1 lb shrimp (I love using Trader Joe's frozen peel and deveined 21 to 30 shrimp for convenience)

  • 10 corn tortillas

  • 4 radishes, thinly sliced

  • 1/4 cup Cotija cheese

  • Lime wedges for serving

  • Olive oil for cooking

  • Tomatillo salsa

Shrimp Spice Mix:

  • 1/2 tsp chili powder

  • 1/2 tsp onion powder

  • 1/2 tsp garlic powder

  • 1/4 tsp smoked paprika

  • 1/4 tsp cumin

  • 1 tsp salt

For the Avocado Cilantro Slaw:

  • 3 cups shredded green cabbage

  • 1/8 cup cilantro, whole leaves

Slaw Dressing:

  • 1/2 lime, juiced

  • 1 small clove garlic

  • 1 green onions

  • 1 large avocado

  • 1/2 cup cilantro (No need to dice or measure - just grab a handful!(

  • 1/2 tsp salt (or more to taste)

  • 1/4 cup water


  1. Prep Your Shrimp: If your shrimp are frozen, thaw them first. Combine the shrimp spice mix ingredients and coat the shrimp thoroughly. Set aside to marinate while you prepare the rest.

  2. Make the Slaw Dressing: In a food processor or blender, combine the lime juice, garlic, green onions, avocado, diced cilantro, salt, and water. Blend until smooth, adjusting the salt and water to achieve your desired taste and consistency.

  3. Cook the Shrimp: Heat a sauté pan over medium-high heat. Add olive oil to lightly coat. Place the shrimp in the pan and sauté for about 3 minutes on one side, then flip and cook for an additional 2-3 minutes until the shrimp are fully cooked and have a nice golden color. Remove from heat.

  4. Prepare the Slaw: In a large bowl, combine the shredded cabbage with whole cilantro leaves. Toss with the slaw dressing until evenly coated.

  5. Warm the Tortillas: Heat the corn tortillas in a dry pan or over an open flame for a few seconds on each side until warm and pliable.

  6. Assemble the Tacos: Place 4-5 shrimp in each tortilla, top with the avocado cilantro slaw, sliced radishes, and a sprinkle of Cotija cheese. Finish with a drizzle of tomatillo salsa or a squeeze of lime.

  7. Serve and Enjoy: These tacos are best enjoyed immediately, with a side of refried beans. (We love Trader Joe's!)

There you have it —a delicious, easy-to-make dinner that the whole family will love. Stay tuned for more quick and nutritious recipes, and remember, you’ve got this mama!

XO - Tessa



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