Spicy Shrimp Tacos with Cilantro Lime Slaw

img_4160 Growing up in the Southwest gave me a love for spicy goodness, so Friday when I opened the refrigerator to a head of cabbage and some shrimp…BAM!  I thought tacos (for some reason).  It was probably also slightly inspired by the fact that I keep soft flour tortillas in the pantry as a very important staple.  Tortillas and salsa are my security blanket.  This is a simple meal that doesn’t take a whole lot of  ingredients to whip up and it turned out Delicious!!! You could use a mix of red and green cabbage in the slaw for a more colorful look but the Organic farmer gave us green this week so that’s what I used.

Here is the recipe…


  • 1 Bag Frozen Cooked Peeled Shrimp (medium or large in size about 20-25 in count)
  • 1 Package of soft flour tortillas
  • 5-6 Limes
  • 1/2 Head of Cabbage (shredded)
  • 1 Yellow Bell Pepper (chopped)
  • 1 Red Bell Pepper (chopped)
  • 1/2 yellow onion (or 1 bunch of green onions)
  • 1 Bunch of Cilantro (chopped)
  • 1 1/2 cups Plain Greek Yogurt
  • 1-2 Tbsp Sriracha Chili Sauce (depending on how much kick you like)
  • 1 tsp. ground cumin
  • 3 Tbsp Butter or Margarine
  • 4 cloves of Garlic (chopped fine)
  • Sea Salt and Cracked Pepper
  • 3 Dashes of cayenne

First, make the slaw by tossing together the shredded cabbage, 1 Tbsp of garlic, the bell peppers, onion, 1/2 cup cilantro, the juice of 2 limes, 1 tsp of sea salt or to taste, 1/2 tsp of cracked black pepper.  Set aside.

Next, put 1 1/2 cups of plain Greek yogurt in a bowl and mix in 1 Tbsps of Sriracha Chili Sauce. I like it hot, but try a little and add more to taste. This is going to be a yummy layer on the bottom center of the flour tortilla…Just like a little bed for your slaw to rest upon.

Lastly, place the butter, the rest of the fresh garlic, the frozen shrimp (or leftover shrimp from that party last night), cumin, cayenne, and salt and pepper in a frying pan. Cover and bring to a simmer until all ingredients are heated through stirring occasionally .  Remove from heat. Stir in the juice of 1 lime and 1/2 cup of chopped cilantro.

Serve with extra lime wedges. Build the tacos by layering the sauce, slaw and shrimp. This dish feeds 2-3 people.  If your are extra hungry, double it…Cheers!









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