• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
A Peachy Plate
  • Home
  • Recipes
  • About
    • Contact
    • Privacy Policy
    • Disclosure Policy
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Snapchat
    • Twitter
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Recipes
  • Home
  • Contact
    • Instagram
    • Pinterest
  • ×
    You are here: Home / Main Entree / Shrimp Tacos With Creamy Avocado Slaw

    Shrimp Tacos With Creamy Avocado Slaw

    Published: Aug 3, 2020 · Modified: May 21, 2021 by Kaylie This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe
    2 yellow tortillas with shrimp on top of sliced purple and green cabbage. Garnished with cilantro.
    Platter with 4 yellow tortillas with shrimp on top of sliced purple and green cabbage. Garnished with cilantro and lime slices.
    1 yellow tortilla with shrimp on top of sliced purple and green cabbage. Garnished with cilantro and lime wedges.

    Healthy shrimp tacos with avocado slaw is the perfect combo for taco Tuesdays (or any other day of the week)! Warm corn tortillas filled with perfectly seasoned, succulent shrimp and topped with a creamy avocado cilantro slaw….an easy recipe definitely worthy of being on the weekly rotation.

    Two yellow tortillas with Shrimp on top of sliced purple and green cabbage garnished with cilantro and lime wedges.

    Shrimp Tacos is a top go-to family meal for us. It’s quick, easy and delicious. The cabbage slaw is a must with these tacos – toss it with a creamy avocado dressing, which delivers a cool and refreshing crunch. I love how healthy and flavorful this combination is!

    Ready in about 40 minutes, serve these shrimp tacos up family-style and have fun! Check out how to make this recipe below. 

    Ingredient Notes

    Big pan with cooked shrimp
    • Shrimp – I use jumbo 21/25 count. They are the perfect size to fit 3-4 jumbo shrimp in each taco. 
    • Cabbage slaw – I use a mixture of green and purple cabbage. My son is really drawn to colorful fruit and vegetables. It’s fun and gets him interested in eating a variety of foods.  If you’re looking to have your kids try different veggies, this is a good way to incorporate it. 
    • Avocado – Yes to healthy fats! Use ripe, soft avocados. Adding this creamy dressing to the slaw makes for delicious flavor and texture.
    • Tortillas – I use a corn and wheat blend tortilla, it has the right amount of softness and flexibility that holds up well to all the delicious filling you’ll be loading up on! 
    • Shrimp seasoning – Keep it simple, with garlic, salt, chili powder, ground paprika, onion powder, and ground cumin. This is not a spicy mix, due to kids in mind. Feel free to add a bit of ground cayenne red pepper if you need a kick. 
    • Optional garnish – you can top the tacos with cilantro, jalapeno slices, avocado slices, and hot sauce.

    Instructions 

    1. Peel and devein the shrimp. If you have frozen shrimp, leave it in the bag, place it in a bowl to thaw with some lukewarm water for half an hour or so.
    2. Dry the shrimp and add the seasoning. Set aside.
    3. Start your slaw, thinly slice your cabbage and set aside in a bowl.
    4. To make the dressing, add all the ingredients to a high-speed blender and blend for 1-2 minutes. Make sure to not over-blend, you still want some small bits of cilantro in the dressing. 
    5. Saute your shrimp on high heat, about 2 ½ – 3 minutes on each side. 
    6. To heat up the tortilla, I toss it on the burner on medium heat, continuously flipping it with tongs. That way, you get a nice and quick char. Keep the tortillas warm by placing them in a tortilla warmer or covering them with a towel. 
    7. When ready to eat, dress your slaw. Cut your garnishes. If eating family style, set everything on a big platter or in individual bowls and dishes. 

    Recipe notes

    Bowl with green sauce. Cilantro, garlic and avocado in background.
    • Avocado slaw dressing may be kept overnight in the refrigerator. I do not recommend keeping leftover dressed slaw.
    • Shrimp cooks really fast, you only need about 5-6 minutes to saute. Pro tip: when the shrimp curls up into a C-shape that means it’s cooked!
    • For some spice, add some sliced jalapenos or hot sauce. Some of our favorite hot sauce brands are Sriracha, Tabasco, Cholula and Valentina (pretty much everything). 
    • Have fun and let your kids make their own taco. It helps encourage my little one to explore and try different flavors!

     Easy peasy right? If you like healthy shrimp recipes, check out my shrimp with cauliflower rice post.

    yellow tortillas with Shrimp on top of sliced purple and green cabbage garnished with cilantro and lime wedges.

    Hope you guys try this amazing shrimp taco avocado slaw recipe out! Please rate below and tag me on Instagram if you do!

    yellow tortilla with Shrimp on top of sliced purple and green cabbage. Garnished with cilantro.

    Healthy Shrimp Tacos With Avocado Slaw

    Kaylie
    Warm corn tortillas filled with perfectly seasoned, succulent shrimp, topped with cabbage slaw with creamy avocado cilantro lime dressing.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 20 mins
    Total Time 40 mins
    Course dinner
    Cuisine American
    Servings 4 people
    Calories 361 kcal

    Equipment

    • Large cooking pan
    • tortilla warmer or towel
    • blender

    Ingredients
      

    Shrimp Tacos

    • 2 lbs 21/25 count shrimp
    • 2 cloves minced garlic
    • 1.5 tsp himalayan salt or kosher salt
    • 1 tsp chilli powder
    • 1 tsp paprika powder
    • 1 tsp onion powder
    • ½ tsp cumin powder
    • fresh ground pepper to taste
    • 8 medium corn/wheat blend tortillas

    For The Avocado Slaw

    • 12 oz green or purple cabbage about ½ of a small cabbage
    • ½ cup smashed avocado about ½ medium sized avocado
    • ½ cup plain whole milk yogurt
    • ½ cup cilantro leaves
    • 1 green onion cut into thirds
    • 1 clove garlic
    • 2 tbs lime juice
    • 2 tbs water
    • ¼ tsp himalayan salt or kosher salt

    Instructions
     

    • Peel and devein the shrimp.
    • Add garlic, salt, chilli, paprika, onion and cumin powder to the shrimp. Mix well and set aside.
    • Start your slaw. Thinly slice your cabbage and set aside.
    • For the avocado dressing, add the avocado, yogurt, cilantro, green onions, garlic, lime juice, water and salt to a high speed blender. Blend for 1-2 minutes, until creamy but with bits of cilantro remaining.
    • Use ¾ of the dressing for the slaw, save the rest of the dressing for the shrimp tacos.
    • Heat a large pan on high, add olive oil. When the pan is hot, add the shrimp and cook the shrimp, about 2 ½ minutes on each side.
    • Toast your tortillas on the oven burner. Place the tortilla one by one on medium heat setting. Turn continuously with tongs until warm. About 1 minute per tortilla.
    • Prep any additional garnishes: avocado slices, cilantro leaves, jalapeno slices.
    • To plate, add slaw to warm tortilla, add shrimp and any additional garnish and sauces on top.

    Notes

    • When the shrimp curls up into a C-shape that means it’s cooked!
    • Avocado slaw dressing may be kept overnight in the refrigerator. I do not recommend keeping leftover dressed slaw.
    • For some spice, add some sliced jalapenos or hot sauce. Some of our favorite brands are Sriracha, Tabasco, Cholula and Valentina. 

    Nutrition

    Serving: 1gCalories: 361kcalCarbohydrates: 57gProtein: 11gFat: 11gSaturated Fat: 3gCholesterol: 16mgSodium: 1733mgPotassium: 452mgFiber: 10gSugar: 9gVitamin A: 700IUVitamin C: 37mgCalcium: 169mgIron: 4mg
    Tried this recipe?Tag @apeachyplate or hashtag #apeachyplate!
    « Air Fryer Apple Chips
    Healthy Banana Waffles For Baby Led Weaning »

    Primary Sidebar

    Hello, I’m Kaylie -a licensed registered nurse and mommy to two hungry little boys who oversee my taste-test kitchen. Here you’ll find tasty recipes made with real ingredients that I cook for my family – from healthy and nourishing, to savory and comforting. I hope you enjoy, from my family to yours!

    More about me →

    Easy Instant Pot Recipes

    • Easy Instant Pot Yukon Gold Mashed Potatoes
    • Instant Pot (Whole) Chicken Noodle Soup
    • Instant Pot St. Louis Ribs with Apple Juice
    • Instant Pot Bone-In Pulled Pork Shoulder
    • Instant Pot Oxtail Beef Pho (Pho Duoi Bo)
    • Easy Instant Pot Shredded Beef Tacos

    Easy Weeknight Recipes

    • Easy Rice Cooker Fried Rice with Eggs
    • Baked Chicken Skewers in the Oven
    • Baked Panko Parmesan Encrusted Cod
    • Stove Top Ground Turkey Burger
    • Easy Rice Cooker Turmeric (Yellow) Rice
    • Vietnamese Garlic Noodles with Shrimp

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy
    • Amazon Affiliate Disclosure
    • Accessibility Statement

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2021 APeachyPlate