Shrimp Tacos Recipe with Pineapple Slaw

A plate of shrimp tacos with pineapple and cabbage slaw.

Shrimp Tacos Recipe with Pineapple Slaw

Course: Main Course

Cuisine: Mexican

Prep Time: 15

Cook Time: 5

Total Time: 20

Servings: people

Calories: 339kcal

Author: Becky Hardin

Add some zing to your shrimp tacos with a delicious pineapple slaw. These seafood tacos are easy to make and ready to serve in just 20 minutes. Perfect for your next Taco Tuesday!

Step-by-step photos can be seen below the recipe card.

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Ingredients

Pineapple Cabbage Coleslaw:

3 cups green cabbage shredded
1 cup fresh or canned pineapple chopped
½ cup red onion finely chopped
2 tablespoons olive or avocado oil
1 tablespoon honey
1 tablespoon fresh lime or lemon juice

Shrimp Tacos:

1 tablespoon cooking oil
1 pound large shrimp peeled and deveined
½ teaspoon salt
½ teaspoon black pepper
¼ teaspoon ground cumin
¼ teaspoon ground coriander
12 tortillas 4-inch or street sized, flour or corn tortillas

Optional Toppings:

sour cream Mexican crema, salsa, pico de gallo, guacamole, fresh lime, fresh cilantro

Instructions

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.
3 cups green cabbage, 1 cup fresh or canned pineapple, ½ cup red onion, 2 tablespoons olive or avocado oil, 1 tablespoon honey, 1 tablespoon fresh lime or lemon juice
Heat 1 tablespoon of cooking oil in a large skillet over medium.
1 tablespoon cooking oil
As the oil heats, generously season the shrimp with salt, black pepper, cumin, and coriander.
1 pound large shrimp, ½ teaspoon salt, ½ teaspoon black pepper, ¼ teaspoon ground cumin, ¼ teaspoon ground coriander
Add shrimp to skillet and cook on one side for 1-2 minutes; then flip shrimp and cook 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.
12 tortillas
Divide the cabbage and pineapple among the tortillas followed by the shrimp filling.
Serve with desired optional toppings.
sour cream

Notes

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.

Storage: Store shrimp in an airtight container in the fridge for 3 days. Store pineapple slaw in a separate container in the fridge for 3 days.

Nutrition