15-Minute Shrimp Tacos

This recipe cuts a few corners without sacrificing flavor and nutrition. By using a taco seasoning packet instead of making your own blend of seasonings and a pre-shredded bag of coleslaw mix, you can pull these tacos together in 15 minutes. Frozen shrimp should always be in your freezer because you can defrost them quickly and they cook even faster. They are an excellent source of lean protein. The cabbage adds a hefty dose of cancer-fighting plant compounds, giving you a serving or more toward your weekly dose of cruciferous veggies. If you can, use corn or whole wheat flour tortillas. Although I prefer the taste of corn tortillas, I find them harder to keep from falling apart after warming them and I don’t want to spend time heating each one individually in a pan (after all, we’re trying to get dinner on the table in 15-minutes) so I tend to opt for the flour tortillas. To warm them, I stack them on a dish, cover and heat them for a few minutes in the microwave.

15 Minute Shrimp Tacos



1 pound raw shrimp, peeled

1 tablespoon taco seasonong

1 teaspoon garlic powder

ground pepper

1 tablespoon canola oil

Cabbage Slaw

14 ounce bag coleslaw mix or 3 cups shredded cabbage

1/2 cup plain, 0% Greek yogurt

1/4 cup mayonnaise

1 teaspoon taco seasoning

Juice of 1 lime

Ground black pepper

8 corn or whole wheat flour tortillas

Chopped fresh cilantro, chopped scallions and hot sauce, if desired



  1. In a medium bowl, add shrimp, 1 tablespoon taco seasoning, garlic powder and ground pepper. Stir until combined and set aside.
  2. In a large bowl, add yogurt, mayonnaise juice of lime, 1 teaspoon taco seasoning and ground pepper. Stir. Add cabbage and mix until combined.
  3. Add 1 tablespoon canola oil to a non-stick skillet. Pre-heat over medium heat. Add shrimp. cook until pink on one side (about 2-3 minutes) and flip over and cook on other side until pink (1-2 minutes). Remove from heat.
  4. Stack tortillas on a microwave-safe plate, cover with a damp cloth or paper towel and microwave for 15-20 seconds.
  5. To assemble tacos, fill tortilla with 3-4 shrimp and top with cabbage slaw. Add cilantro, scallions and hot sauce, if desired.

Bonus Recipe: Pickled Jalapeno Peppers. Use this recipe for the pickled peppers. Make the brine in this recipe but substitute 10 jalapeno peppers, sliced, instead of using the other vegetables.

Note: I love these tortillas from Trader Joes. I’ve tried several and these offer whole grain goodness, delicious flavor, and they are thick enough to hold all of the ingredients without falling apart. They contain wheat gluten so they are not gluten-free like other corn tortillas.


2 Comments Add yours

  1. cupcakecache says:

    This looks good. I will try this.


    1. Judy Matusky says:

      Thank you! Enjoy!

      Liked by 1 person

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