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Four Shrimp Tacos Topped with Asian Slaw on a Serving Platter
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5 from 5 votes

Shrimp Tacos with Asian Cabbage Slaw

The classic flavors of warm shrimp tacos blend amazingly with a fresh, crunchy Asian slaw in this delicious dinner recipe!
Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Course: Dinner
Cuisine: Asian
Keyword: asian slaw, cabbage slaw, cabbage slaw for tacos, easy shrimp tacos, fish taco slaw, shrimp taco recipe, shrimp tacos, shrimp tacos with slaw
Servings: 8
Calories: 235kcal


  • Stove


For the Slaw

  • 3/4 cup red cabbage, shredded
  • 3/4 cup green cabbage, shredded
  • 1/2 cup carrot, shredded
  • 1/4 cup scallions, finely chopped

For the Asian Dressing

For the Shrimp Tacos

  • 1 pound shrimp, peeled and deveined, tails removed
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 1/2 tablespoons taco seasoning
  • 6 to 8 flour tortillas, or corn tortillas, warmed

For Serving

  • Avocado, cubed
  • Lime juice
  • Sesame seeds
  • Fresh cilantro, chopped


  • In a large mixing bowl, mix together all the slaw ingredients.
  • In a small bowl or jug, make the Asian dressing by whisking together all the ingredients until well combined.
  • Pour the dressing over the slaw and toss together until evenly coated. Set aside.
  • In a skillet over a medium-high heat, add the butter and olive oil. Allow to heat up.
  • Once hot, add the shrimp and taco seasoning and mix together; cook until shrimp are pink and opaque. About 3 to 4 minutes.
  • Assemble the tacos by placing a serving of the asian slaw in the centre of a warmed tortilla. Top with a few of the prepared shrimp. Squeeze lime juice over the shrimp, and add some avocado, sesame seeds, and fresh chopped cilantro.
  • Serve immediately and enjoy.


Serves 6 to 8.


Calories: 235kcal | Carbohydrates: 19g | Protein: 14g | Fat: 11g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 802mg | Potassium: 164mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1600IU | Vitamin C: 11mg | Calcium: 127mg | Iron: 2mg