The Pioneer Woman

The Pioneer Woman

Shrimp Tacos

  • prep time16 min
  • total time 16 min
  • serves 8

Plump and juicy shrimp are served on corn tortillas and topped with a spicy slaw.

20 Ratings
Directions for: Shrimp Tacos



1 jalapeno, sliced

½ head green cabbage, thinly sliced

½ head purple cabbage, thinly sliced

½ cup whole milk

½ cup mayonnaise

1 Tbsp sugar

1 tsp white vinegar

¼ tsp cayenne pepper

¼ tsp kosher salt

½ bunch fresh cilantro, roughly chopped


2 Tbsp vegetable oil

1 ½ lb(s) peeled and deveined shrimp, tails removed

1 6-oz can Mexican tomato sauce or enchilada sauce

½ tsp ground cumin

1 Tbsp butter

For serving

16 corn tortillas, warmed according to package instructions

Pico de gallo

Avocado slices

Sour cream

Grated Pepper Jack cheese

Lime wedges



1. Combine the sliced jalapeno and shredded green and purple cabbage in a large bowl. In a separate bowl, mix the milk, mayonnaise, sugar, vinegar, cayenne and salt. Pour the milk mixture over the cabbage and jalapeno and toss to combine. (Cover and refrigerate for a couple of hours if you have the time.) Before serving, toss in the cilantro.


1. Heat the oil in a heavy skillet over high heat. Throw in the shrimp and cook, tossing it around, until opaque, 2 to 3 minutes. Reduce the heat to low and pour in the tomato or enchilada sauce, stirring to combine. Stir in the cumin and cook for another 1 to 2 minutes. Add the butter, then remove from the heat.

For serving

1. Serve the warm tortillas with the shrimp, slaw, pico de gallo, avocado slices, sour cream and pepper jack cheese, then let everyone build their own tacos. Be sure to squeeze the lime wedges over the top at the end!

See more: Dinner, Main, Mexican, Seafood, Shellfish

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