Add some zing to your shrimp tacos with some delicious pineapple slaw. These seafood tacos are easy to make and ready to serve in just 20 minutes. Perfect for your next taco Tuesday!
Fact. You can never have enough taco recipes!
This simple Mexican inspired shrimp taco recipe is super quick and easy to make and is a perfect dinner option if you are short on time.
Perfectly seasoned and juicy shrimp are topped with a fresh and zingy pineapple slaw for a delicious bite full of flavor.
If you are a fan of all things Mexican, be sure to check out my Cheesy Creamy Chicken Enchiladas and Queso Fundido recipes.
Why you will love these shrimp tacos!
- Quick: These tacos are super quick to make and are ready to serve in just 20 minutes.
- Easy: Made with simple ingredients, these tacos are super easy to cook and put together, no fancy tricks!
- Delicious! The pineapple slaw works so well with the shrimp, each bite is super fresh and flavorful.
How to make shrimp tacos
Be sure to scroll down for the full recipe!
- Make the slaw: Combine all of the ingredients and refrigerate.
- Season: Season the shrimp with the seasonings.
- Cook: Cook the shrimp until pink and opaque.
- Build: Warm the tortillas. Place the slaw into each tortilla followed by the shrimp.
Slaw for shrimp tacos
This pineapple slaw is made for shrimp tacos! The acid in the pineapple works so well and gives every bite that tropical flavor. It’s super fresh and loaded with texture, just want you want in a taco!
Can you make them ahead of time?
You can make the slaw up to a couple of days ahead of time. The cabbage will release moisture as it sits, but you can just spoon that away.
The shrimp is best served as soon as it’s cooked, but leftovers will keep, covered in the fridge, for 3 days.
More taco toppings
You absolutley can serve this tacos just with the slaw, but you can easily add all of your other favorite toppings for a real feast! Our favorite toppings are:
Recipe Notes and Tips
- Take care not to overcook the shrimp, they only need to be cooked a couple of minutes on each side. Over cooked shrimp will have a rubbery texture.
- It’s best to shred the cabbage by hand with a knife. If you use a blender the cabbage can end up chopped too finely and release a lot of water.
- Warm the tacos before filling them. This makes them soft and pliable and they won’t spilt when you eat them.
More Easy Taco Recipes
Servings: 6 people
Calories: 234kcal
Add some zing to your shrimp tacos with some delicious pineapple slaw. These seafood tacos are easy to make and ready to serve in just 20 minutes. Perfect for your next taco Tuesday!
Pineapple Cabbage Coleslaw:
Place the cabbage, pineapple, and onion into a bowl and toss in oil, honey, and lime juice. Stir until combined. Place in refrigerator until ready to assemble tacos.
Heat the tablespoon of oil in a large skillet over medium.
As the oil heats, generously season the shrimp with salt, black pepper, cumin, and coriander.
Add shrimp to skillet and cook on one side of 1-2 minutes, before turning shrimp and cooking for an additional 1-2 minutes or until shrimp is pink and opaque.
Remove the skillet from the heat and set aside.
Wrap the tortillas in damp paper towels and microwave for 1 minute or until warm. You can also wrap them in foil and place them into a hot oven until pliable.
Divide the cabbage and pineapple among the tortillas followed by the shrimp filling.
Serve with desired optional toppings.
- Take care not to overcook the shrimp, they only need to be cooked a couple of minutes on each side. Over cooked shrimp will have a rubbery texture.
- It’s best to shred the cabbage by hand with a knife. If you use a blender the cabbage can end up chopped too finely and release a lot of water.
- Warm the tacos before filling them. This makes them soft and pliable and they won’t spilt when you eat them.
Calories: 234kcal | Carbohydrates: 22g | Protein: 18g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 191mg | Sodium: 800mg | Potassium: 218mg | Fiber: 3g | Sugar: 8g | Vitamin A: 50IU | Vitamin C: 31mg | Calcium: 151mg | Iron: 2mg
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Meet The Author: Becky Hardin
Becky woke up on her 30th birthday and realized she didn’t know how to cook, ANYTHING! She started The Cookie Rookie as a way to document her journey to learn how to cook, one recipe at a time! The Cookie Rookie is a place to find easy recipes that anyone can make, and everyone will love!
