Mexican-Spiced Shrimp Tacos with Spicy Cabbage Slaw

Mexican-Spiced Shrimp Tacos

with Spicy Cabbage Slaw

25 MIN
2 Servings
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From the Test Kitchen

These tacos feature a bevy of bold flavors, like the warming Mexican-style spices used to coat plump shrimp—tempered by a layer of vibrant guacamole. They’re perfectly accompanied by a simple, crunchy cabbage slaw perked up with a bit of spicy pickled jalapeño.
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  • Nutrition
    PER SERVING
  • Calories
    520 Cals (est.)
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fresh
ingredients
Mexican-Spiced Shrimp Tacos with Spicy Cabbage Slaw
Title
  • 10 oz Tail-On Shrimp (Peeled & Deveined)
  • 4 Flour Tortillas
  • ½ lb Red Cabbage
  • 1 oz Sliced Pickled Jalapeño Pepper
  • ¼ cup Guacamole
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Rice Vinegar
  • 1 Red Onion
  • 1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)
step-by-step
instructions
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Prepare the ingredients & make the slaw
1 Prepare the ingredients & make the slaw

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Halve, peel, and thinly slice the onion. Wash and dry the cabbage; cut out and discard the core, then thinly slice the leaves. Finely chop the pepper. Thoroughly wash your hands and cutting board immediately after handling. In a large bowl, whisk together the mayonnaise and half the vinegar. Add the sliced cabbage and as much of the chopped pepper as you’d like, depending on how spicy you’d like the slaw to be. Season with salt and pepper; toss to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

Cook the shrimp & onion
2 Cook the shrimp & onion

Meanwhile, pat the shrimp dry with paper towels; remove the tails. Place in a bowl; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned shrimp and sliced onion in an even layer. Cook, without stirring, 2 to 3 minutes, or until the shrimp are slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until the onion is softened and the shrimp are opaque and cooked through. Turn off the heat and stir in the remaining vinegar. Taste, then season with salt and pepper if desired.

Warm the tortillas
3 Warm the tortillas

Meanwhile, if using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.

Assemble the tacos & serve your dish
4 Assemble the tacos & serve your dish

Assemble the tacos using the warmed tortillas, guacamole, and cooked shrimp and onion. Serve the tacos with the slaw on the side. Enjoy!

Tips from Home Chefs

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Mexican-Spiced Shrimp Tacos

Prepare the ingredients & make the slaw
1 Prepare the ingredients & make the slaw

If you prefer to use an oven to warm the tortillas instead of a microwave, preheat the oven to 375°F. Halve, peel, and thinly slice the onion. Wash and dry the cabbage; cut out and discard the core, then thinly slice the leaves. Finely chop the pepper. Thoroughly wash your hands and cutting board immediately after handling. In a large bowl, whisk together the mayonnaise and half the vinegar. Add the sliced cabbage and as much of the chopped pepper as you’d like, depending on how spicy you’d like the slaw to be. Season with salt and pepper; toss to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

2 Cook the shrimp & onion

Meanwhile, pat the shrimp dry with paper towels; remove the tails. Place in a bowl; season with salt, pepper, and enough of the spice blend to coat (you may have extra). Toss to coat. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the seasoned shrimp and sliced onion in an even layer. Cook, without stirring, 2 to 3 minutes, or until the shrimp are slightly opaque. Continue to cook, stirring occasionally, 1 to 2 minutes, or until the onion is softened and the shrimp are opaque and cooked through. Turn off the heat and stir in the remaining vinegar. Taste, then season with salt and pepper if desired.

Cook the shrimp & onion
Warm the tortillas
3 Warm the tortillas

Meanwhile, if using the microwave, wrap the tortillas in a damp paper towel and microwave on high 1 minute, or until heated through. If using the oven, wrap the tortillas in foil and place directly onto an oven rack; warm 7 to 9 minutes, or until heated through. Transfer the warmed tortillas to a work surface and carefully unwrap.

4 Assemble the tacos & serve your dish

Assemble the tacos using the warmed tortillas, guacamole, and cooked shrimp and onion. Serve the tacos with the slaw on the side. Enjoy!

Assemble the tacos & serve your dish
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