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You only need some spices, a few tasty whole food ingredients, and 18 minutes to make these scrumptious seafood soft tacos. WOOT!

I kept the ingredient list simple, but feel free to get as “extra” as you’d like with toppings.

You can substitute chicken for this recipe

Chopped avocado or guacamole is always a tasty addition too!

I love thinly sliced red onion on mine when I have some handy and my husband insists his be piled high with pickled red onion. I always have a little DIY jar of it in my fridge – yum!

You could even set up a shrimp taco bar for your family/friends and set out an array of toppings for everyone to customize their own taco.

I paired my tacos with spicy chopped jalapeños and a cool ranch slaw made with cabbage, lettuce, and cilantro. Simple and delicious!


  • 1 pound fresh shrimp or frozen/thawed

  • 1 tsp chili powder

  • 1 tsp sweet paprika

  • 1/2 tsp garlic powder

  • 1/4 tsp ground cumin

  • 1/4 tsp ground cayenne pepper (optional)

  • 1/4 tsp salt

  • 1 TBSP avocado oil or favorite healthy oil

  • 1-2 limes

  • 1 cup finely shredded/chopped red cabbage

  • 2 cups shredded lettuce and/or shredded green cabbage

  • 2-4 TBSP homemade or store-bought ranch dressing*

  • 1 jalapeño pepper (diced or sliced thin)

  • 8 soft corn tortillas

  • 1/4 cup fresh chopped cilantro plus extra to taste


  • Clean and peel shrimp, defrosting if needed. Lately we’ve been buying frozen, deveined, easy-peel shrimp. All I have to do is defrost, peel, and cook! You can also buy your shrimp already peeled if you’d like!

  • Set prepped shrimp in the fridge, covered while you make your slaw.

  • To make the slaw, combine shredded lettuce, cabbage, jalapeño, and cilantro in a small bowl and top with a quality all-natural ranch dressisng. (store-bought or homemade both work here!) Mix until lightly coated.

  • Pat shrimp dry and season with chili powder, paprika, garlic powder, cumin, cayenne pepper and salt. Mix well to coat both sides.

  • Heat a large pan or skillet to medium-high heat with 1 TBSP of oil and sauté your shrimp. Cook on each side for about 2 minutes until shrimp curl and become opaque. The cook time will depend on the heat setting you choose and the size of your shrimp, but regardless they’ll be perfectly cooked in a matter of minutes. While the shrimp are still in it, deglaze the pan with fresh squeezed lime juice and mix well.

  • Warm corn tortillas in a large skillet. You can use a nonstick skillet to keep things oil-free or heat a little oil in a stainless steel skillet and lightly pan-fry your tortillas until the edges are crispy.

  • Line your warmed corn tortillas with shrimp and top with a hearty scoop of slaw. Serve with lime wedges to add an extra burst of citrus. Add any extras your heart desires and dig in!

NOTES When it comes to cilantro, use as much or as little as you’d like! Not a fan of cilantro? No problem! Skip the cilantro entirely and jazz up the flavor of your slaw using thinly sliced red onion instead. To control the spice/heat of these tacos, adjust the amount of fresh jalapeño and cayenne pepper. Add more of less based on preference. For extra spicy tacos feel free to add a little hot sauce too! Nutrition facts below are estimated with an online nutrition calculator. Adjust as needed. This recipe yields 6-8 tacos and will vary based on shrimp size and how much each taco is stuffed. Enjoy!


Calories: 159kcal, Carbohydrates: 15g, Protein: 14g, Fat: 5g, Saturated Fat: 1g, Cholesterol: 144mg, Sodium: 577mg, Potassium: 167mg, Fiber: 3g, Sugar: 1g, Vitamin A: 480IU, Vitamin C: 13.8mg, Calcium: 114mg, Iron: 1.9mg


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