Shrimp Tacos with Coleslaw and Salsa

(1 vote)
1 Comment
3 minutes
May 20, 2021
Carole Jones

Shrimp tacos are a healthy dinner idea that is loaded with southwest flavors!  Grab some corn tortillas then layer on the Mexican cheese, coleslaw, pineapple salsa and the marinated shrimp for quick and easy weeknight meal.  This recipe is super kid friendly and you can always toss the shrimp on the grill instead of cooking them on the stovetop.

Shrimp tacos in corn tortillas

I am of the belief that pretty much anything tastes better when you serve it in a taco.  My favorite thing to do with leftovers are to transform them into something that I can squeeze some lime over and slap it into a corn tortilla.  Honestly, we have tacos at least twice a week in one shape or another.

Shrimp tacos in corn tortillas

This recipe calls upon my Pineapple Pear and Jicama Salsa to bring the perfect amount of sweetness to these savory tacos.  It rounds out the flavor profile perfectly and I love the little bites of jicama that add some crunch.  Of course, my favorite finishing touch to almost all of my southwest recipes is a fresh squeeze of lime juice.  I know you’ll be tempted to skip it, but please trust that it awakens all the flavors in these shrimp tacos.Shrimp tacos in corn tortillas

When it comes to cooking the shrimp, you have a couple different options.  Since it is summer, you can fire up your grill outside or you can use a stove with a good, heavy duty skillet (I like cast iron). The choice is completely yours!

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Shrimp tacos in corn tortillas

Shrimp Tacos with Coleslaw and Salsa

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Healthy shrimp tacos with a pineapple jicama salsa

  • Yield: 8 tacos 1x




  • 2530 peeled and deveined raw shrimp
  • 1 1/2 Tb olive oil
  • juice of 1 lime
  • 2 cloves garlic, minced
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper



  1. In a large bowl, mix together all the ingredients for the shrimp and let it marinade in the fridge for at least 30 minutes or up to a few hours. You can either grill this shrimp on high heat for a couple minutes on each side or on the stove top in a heavy skillet over high heat with a bit of oil.
  2. To serve your tacos, layer the corn tortillas with a bit of slaw, salsa, cheese, 5 shrimp and a good squeeze of lime juice over the top.
  • Author: Carole Jones


  • Serving Size: 1 taco
  • Calories: 205
  • Sugar: 13g
  • Sodium: 774mg
  • Fat: 7g
  • Saturated Fat: 3g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 4g
  • Protein: 10g
  • Cholesterol: 57mg

**My friend, this post contains Amazon affiliate links which means I receive a small compensation if you make a purchase using my link, at no additional cost to you.   And no worries….I only link to products that I both use and love! ~Carole 

Carole Jones

Carole Jones is an Arizona-based cookbook author & food blogger. She's authored The 30 Minute Cooking From Frozen Cookbook and the self-published Take 5: Chicken e-cookbook. For the past 15 years, Carole has shared her culinary adventures cooking and baking for her six brutally honest children here on My Kitchen Escapades. Hot, crusty bread is Carole's love language, but her two adorable grandchildren are a close second. Yes, second. Don't judge.

1 comment

Baked Shrimp Scampi Recipe
7 years ago

[…] If you love a killer shrimp recipe, you will adore these Shrimp Tacos! […]

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