You are going to be so in love with this Easy Shrimp Taco Recipe + the Poblano Lime Slaw!! The shrimp are cooked in about 5 minutes and then coated in a homemade sweet and spicy glaze. The Poblano Lime Slaw comes together in minutes as well. This is a quick dinner, under 30 minutes, that tastes like it took hours to put together.
Serve these simple shrimp tacos in warmed corn or flour tortillas. Then on the side add some cilantro lime rice, equites corn salad and super sweet pineapple. Of course a margarita on the rocks is perfect to wash it all down.
Shrimp Taco Ingredient Details
Shrimp – opt for a raw peeled and deveined shrimp that is approx. large in size, this will be about a 40 count shrimp. Which means there will be about 40 shrimp to a pound. If you can find tail-off grab that.
Last time I made these I had a hard time finding tail off shrimp. But the tails come off really easy, just pinch them right where they meet the shrimp flesh and they come off. You can even use those tails to make a shrimp stock!
Thawing Frozen Shrimp
- If you buy frozen shrimp, keep it in it’s original packaging and you can thaw it in the fridge overnight. Pop the package in a rimmed container in case it leaks.
- Or for a quick thaw place the shrimp in the original sealed package in a bowl of cool water, changing the water every 10-15 minutes until thawed.
Cornstarch – Coating the shrimp in cornstarch and then pan frying it makes a wonderful crispy, kind of craggy texture on the outside. It holds all the glaze when you add the honey/spice mixture.
Honey – the honey mixes with all the spices below to create a sweet and spicy glaze that makes this Shrimp Taco recipe stand out!
Spices – chili powder, garlic powder, kosher salt, black pepper, cayenne pepper
Lime Juice – a squeeze of lime juice after you glaze the shrimp adds just the right amount of zippy citrus flavor. It balances the sweet heat perfectly.
Slaw Ingredient Details
Slaw Mix – just buy a traditional or angel hair slaw mix at the grocery store. It is generally near the packaged salad in the produce area.
Poblano – this is a large green pepper that has great flavor, but really not any heat. They are traditionally used for making chile rellenos. We also love them in this Creamy Chicken Poblano Soup.
Cilantro & Red Onion – add great flavor to the slaw that pairs well with the sweet and spicy shrimp.
Slaw Sauce – this is a super simple mixture of mayo, lime juice, garlic and kosher salt.
How To Make Shrimp Tacos w/ Slaw, in Minutes!
It will probably take under 30 minutes to get these Easy Shrimp Tacos on the table! These are the basic steps, for measurements and details jump down to the recipe card.
Shrimp & Cornstarch
Pat the shrimp dry. Then toss them with the cornstarch so they are completely coated. Set aside.
Make Slaw
Make the slaw by mixing all the sauce ingredients (mayo lime juice garlic and kosher salt). then add the slaw, poblano, cilantro and red onion. Toss to coat and set aside.
Sweet & Spicy Glaze
Mix the sweet and spicy glaze ingredients – honey, chili powder, garlic powder, kosher salt, pepper and cayenne pepper.
Cook Shrimp
Pan fry the cornstarch coated shrimp for about 2 minutes per side. Remove from the heat and pour the sweet and spicy glaze over top. Toss to coat.
Serve!
Build your Shrimp Tacos by warming corn or flour tortillas, fill with the poblano lime slaw and top with 4 shrimp. Sprinkle on extra shrimp taco toppings.
Serving
You will want to have yellow corn tortillas or flour tortillas to serve your Shrimp Tacos with Slaw. I like to pan fry the yellow corn tortillas with just a bit of non-stick spray, about 15 seconds per side, then place them on a plate folded over (like a taco). Then they are ready to use!
Pile some slaw in the bottom of the taco shell, then add 4 pieces of shrimp. Top with extra cilantro and some Mexican cheese like Cotija or Queso Fresco (feta cheese will work too). Fresh diced avocado, guacamole, and/or corn cut from the cob is also great on top of these tacos.
Side Dish Ideas for Shrimp Tacos
For your Shrimp Taco menu here are the side dishes that we suggest:
More Taco Recipes
Taco Dinner Party
If you want to host a party and have ALL the tacos, this is a great resource to check out.
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Did you make this recipe?
I would love to hear your review, especially if you have tips and tricks to add! Pop down to the comment section and connect with me
Easy Shrimp Tacos with Poblano Lime Slaw
Equipment
Ingredients
Shrimp & Glaze
- 1 ½ pounds peeled & deveined shrimp – tails off - – approx. 40 count shrimp
- 2 tablespoon cornstarch
- 2 tablespoon olive oil
- 1 ½ tablespoon honey
- ¾ teaspoon chili powder
- ½ tsp. garlic powder
- ½ tsp. kosher salt
- ¼ tsp. black pepper
- pinch of cayenne pepper - optional
- fresh lime juice
Fish Taco Slaw
- 3 heaping cups coleslaw mix - store bought
- 1 large poblano pepper - seeded and cut into ½ inch dice
- ¼ cup red onion - finely chopped
- 2 Tbsp. fresh cilantro - chopped
- 2 tablespoon Mayonnaise
- 1 tablespoon fresh squeezed lime juice
- 1 garlic clove - minced
- ¼ tsp. kosher salt
Serving – Assembly
- warmed flour or yellow corn tortillas
- feta, cotija or queso fresco
- avocado, guacamole and/or corn cut from the cob is great too!
Instructions
Shrimp Taco Slaw
- In a medium bowl whisk together the mayonnaise, lime juice, salt and minced garlic.2 tablespoon Mayonnaise, 1 tablespoon fresh squeezed lime juice, 1 garlic clove, ¼ tsp. kosher salt
- Add the poblano peppers, coleslaw mix, cilantro and red onion.3 heaping cups coleslaw mix, 1 large poblano pepper, ¼ cup red onion, 2 Tbsp. fresh cilantro
- Toss everything together to combine. Set aside for assembly.
Shrimp with Glaze
- Pat the shrimp as dry as possible and toss with 2 Tbsp. corn starch. Set aside.1 ½ pounds peeled & deveined shrimp – tails off, 2 tablespoon cornstarch
- To make the glaze combine the chili powder, garlic powder, salt, pepper cayenne and honey in a small bowl. Set aside.– add more cayenne pepper if you like things spicy!1 ½ tablespoon honey, ¾ teaspoon chili powder, ½ tsp. garlic powder, ½ tsp. kosher salt, ¼ tsp. black pepper, pinch of cayenne pepper
- Place a large non-stick skillet over medium high heat and add the olive oil. Once hot add the cornstarch coated shrimp. Sauté about 2-3 minutes per side.2 tablespoon olive oil
- Remove the pan from the heat and drizzle the glaze over the shrimp. Toss to coat. Then squeeze a little fresh lime juice over top.fresh lime juice
Assembly – Serving
- Warm flour or corn tortilla then fill with a little slaw and top with warm glazed shrimp, garnish with extra cilantro and cotija, feta or queso fresco.Also great with fresh diced avocado, guacamole and/or corn cut from the cob!
- Excellent served with lime rice, street corn salad and sweet fresh pineapple.
Recipe Tips and Notes:
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- If you buy frozen shrimp, keep it in it’s original packaging and you can thaw it in the fridge overnight. Pop the package in a rimmed container in case it leaks.
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- Or for a quick thaw place the shrimp in the original sealed package in a bowl of cool water, changing the water every 10-15 minutes until thawed.
PREPPING CORN TORTILLAS FOR TACOS – I like to pan fry yellow corn tortillas with just a bit of non-stick spray over medium heat, about 15-20 seconds per side, then place them on a plate folded over (like a taco). Then they are ready to use!
Shannon Glass says
Question. How do I make these without the spice? Looks amazing.
Susie Weinrich says
Spice, as in heat? Omit the cayenne pepper, and do half the chili powder or use a chili powder that has little to no heat. You can also sub a bell pepper for the poblano in the slaw, although the poblano isn’t really spicy. Also, slice off a 1/4 of the red onion, give it a rinse under cool water for about 30 seconds and then chop it. It should take the bite and the lasting onion flavor out of the onion. Hope this helps. Let me know if you make them!
Susie Weinrich says
My husband and kids went crazy for these Shrimp Tacos… and they were super easy for me to make!