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You are here: Home / Recipes / Fish & Seafood

Easy Shrimp Tacos with Poblano Lime Slaw

By Susie Weinrich ยท Date Jul 8, 2024ยท 3 Comments ยท May contain affiliate links.

30 minute easy shrimp tacos pinterest image with text overlay
three shrimp tacos with slaw on the bottom, text overlay for pinterest
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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.

shrimp tacos with slaw on the bottom

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.

Table of Contents hide
1 Shrimp Taco Ingredient Details
2 Thawing Frozen Shrimp
3 Slaw Ingredient Details
4 How To Make Shrimp Tacos w/ Slaw, in Minutes!
5 Serving
6 Side Dish Ideas for Shrimp Tacos
7 More Taco Recipes
8 Taco Dinner Party
9 Did you make this recipe?
10 Easy Shrimp Tacos with Poblano Lime Slaw

Shrimp Taco Ingredient Details

Shrimp โ€“ 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

  1. If you buy frozen shrimp, keep it in itโ€™s original packaging and you can thaw it in the fridge overnight. Pop the package in a rimmed container in case it leaks.
  2. 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 โ€“ 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.

Ingredients to make shrimp tacos

Honey โ€“ the honey mixes with all the spices below to create a sweet and spicy glaze that makes this Shrimp Taco recipe stand out!

Spices โ€“ chili powder, garlic powder, kosher salt, black pepper, cayenne pepper

Lime Juice โ€“ 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 โ€“ 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 โ€“ 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.

Poblano Lime Slaw ingredients

Cilantro & Red Onion โ€“ add great flavor to the slaw that pairs well with the sweet and spicy shrimp.

Slaw Sauce โ€“ 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 coated in cornstarch

Shrimp & Cornstarch

Pat the shrimp dry. Then toss them with the cornstarch so they are completely coated. Set aside.

slaw for shimp tacos

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 and spicy glaze for shrimp

Sweet & Spicy Glaze

Mix the sweet and spicy glaze ingredients โ€“ honey, chili powder, garlic powder, kosher salt, pepper and cayenne pepper.

sauteed shrimp in a skillet coated in a glaze

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.

shrimp tacos with slaw on the bottom

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!

Shrimp Taco ingredients on a table for assembly

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:

  • Cilantro Rice in a bowl with limes and a wooden spoon
    Cilantro Rice (Chipotle Dupe)
  • a bowl of Street Corn Salad (aka. Esquites) garnished with limes and cilantro
    Mexican Street Corn Salad; Esquites
  • refried beans in a bowl with a spoon
    Instant Pot Refried Beans (no soak, no lard)
  • a salt rimmed glass with a classic margarita garnished with a lime
    Classic Margarita on the Rocks

More Taco Recipes

  • Tilapia fish tacos topped with cilantro, corn and cream sauce
    Tilapia Fish Tacos
  • four ground beef tacos in a row with pico de gallo and sour cream
    Easy Ground Beef Tacos
  • Fish Stick Tacos
  • Grilled Steak Tacos assembled with pico de gallo and chipotle crema
    Grilled Steak Tacos with Chipotle Crema
a sign that says tacos and palm trees to the side

Taco Dinner Party

If you want to host a party and have ALL the tacos, this is a great resource to check out.

Get the recipes โ†’

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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

Rate This Recipeโ†’
shrimp tacos with slaw on the bottom

Easy Shrimp Tacos with Poblano Lime Slaw

Sweet and Spicy glazed shrimp are served in a warmed corn or flour taco shell with a creamy Poblano Lime Slaw. This recipe comes together really quickly making it a great weeknight dinner!
5 from 1 vote
Print Pin Rate Save Saved!
Prep Time: 20 minutes minutes
Cook Time: 5 minutes minutes
Servings: 6 people
Author: Susie Weinrich

Equipment

  • Large non-stick skillet

Ingredients

Shrimp & Glaze

  • 1 ยฝ pounds peeled & deveined shrimp โ€“ tails off - โ€“ approx. 40 count shrimp
  • 2 tablespoon cornstarch
  • 2 tablespoon olive oil
  • 1 ยฝ tablespoon honey
  • ยพ teaspoon chili powder
  • ยฝ tsp. garlic powder
  • ยฝ tsp. kosher salt
  • ยผ 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 ยฝ inch dice
  • ยผ cup red onion - finely chopped
  • 2 Tbsp. fresh cilantro - chopped
  • 2 tablespoon Mayonnaise
  • 1 tablespoon fresh squeezed lime juice
  • 1 garlic clove - minced
  • ยผ tsp. kosher salt

Serving โ€“ 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, ยผ tsp. kosher salt
  • Add the poblano peppers, coleslaw mix, cilantro and red onion.
    3 heaping cups coleslaw mix, 1 large poblano pepper, ยผ cup red onion, 2 Tbsp. fresh cilantro
  • Toss everything together to combine. Set aside for assembly.
    slaw for shimp tacos

Shrimp with Glaze

  • Pat the shrimp as dry as possible and toss with 2 Tbsp. corn starch. Set aside.
    1 ยฝ pounds peeled & deveined shrimp โ€“ tails off, 2 tablespoon cornstarch
    shrimp coated in cornstarch
  • To make the glaze combine the chili powder, garlic powder, salt, pepper cayenne and honey in a small bowl. Set aside.
    โ€“ add more cayenne pepper if you like things spicy!
    1 ยฝ tablespoon honey, ยพ teaspoon chili powder, ยฝ tsp. garlic powder, ยฝ tsp. kosher salt, ยผ tsp. black pepper, pinch of cayenne pepper
    sweet and spicy glaze for shrimp
  • Place a large non-stick skillet over medium high heat and add the olive oil. Once hot add the cornstarch coated shrimp. Sautรฉ 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
    sauteed shrimp in a skillet coated in a glaze

Assembly โ€“ 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.
    shrimp tacos with slaw on the bottom

Recipe Tips and Notes:

SHRIMP โ€“ Buy a large size raw shrimp that is peeled and deveined. It might be marked by count, this will be about 40ish shrimp per pound. Ifย  you canโ€™t find tail off shrimp, the tails come off really easily. Just pinch where the tail meets the shrimp and they pop right off. You can even boil the tails to make a shrimp stock.
FROZEN SHRIMP
    1. If you buy frozen shrimp, keep it in itโ€™s original packaging and you canย thaw it in the fridge overnight. Pop the package in a rimmed container in case it leaks.
    1. Or for aย quick thawย 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 โ€“ 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!
Did you make this recipe?Connect with me and let me know by commenting below!
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About Susie Weinrich

Susie Weinrich is the recipe developer, food photographer, and content creator behind Mom's Dinner. She has over 20 years experience in the food industry. Currently, Susie shares all her recipes and food knowledge on Mom's Dinner. You will find her recipes are easy to follow and full of tips and tricks to make sure the recipe you are making turns out perfect!

Comments

    5 from 1 vote

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  1. Shannon Glass says

    June 30, 2024 at 11:49 am

    Question. How do I make these without the spice? Looks amazing.

    Reply
    • Susie Weinrich says

      July 01, 2024 at 9:35 am

      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!

      Reply
  2. Susie Weinrich says

    June 25, 2024 at 11:10 am

    5 stars
    My husband and kids went crazy for these Shrimp Tacos… and they were super easy for me to make!

    Reply
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Meet The Author:

Susie Weinrich is a professional food photographer and recipe developer. Her thoroughly tested recipes and step-by-step guides give readers confidence in the kitchen.

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