Easy Shrimp Tacos

These shrimp tacos are the ultimate easy weeknight meal! With a sweet pepper slaw and an avocado greek yogurt sauce, the flavors of these tacos can’t be beat.

Prep: 20 minutesCook: 10 minutesTotal: 30 minutes
Fat 13 Carbs 29 Protein 14
Yield 6 servings 1x


Sweet Pepper Slaw

  • 2 tablespoons apple cider vinegar
  • 2 tablespoons chopped jalapeño (fresh or pickled)
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1 teaspoon honey
  • 2 large sweet peppers (any color), sliced
  • 1/2 medium red onion, sliced
  • 1 cup shredded red cabbage
  • 1/3 cup chopped cilantro

Avocado Greek Yogurt Sauce

  • 1/4 cup Greek yogurt
  • 1/4 large avocado, pitted and peeled
  • 2 teaspoons hot sauce (any kind)
  • 2 teaspoons fresh lime juice
  • pinch of salt


  • 1 lb. large raw shrimp, peeled, deveined, and tail cut off
  • 3 tablespoons taco seasoning
  • 2 tablespoons olive oil
  • 1/2 cup cherry tomatoes, halved

Other Ingredients

  • 68 street taco flour tortillas (or corn)


Sweet Pepper Slaw

  1. Begin by preparing the slaw. Place the apple cider vinegar, chopped jalapeño, olive oil, lime juice, and honey into a mason jar. Cover and shake until all the ingredients are combined. Set aside.
  2. Next, mix the peppers, onion, cabbage, and cilantro to a bowl and pour the dressing over the vegetables. Mix until all the vegetables are covered with dressing.
  3. Place the bowl into the refrigerator for later.

Avocado Greek Sauce

  1. Place the greek yogurt and avocado into a bowl. Smash the greek yogurt and avocado together with a fork until they are mixed together.
  2. Add the hot sauce, lime juice, and salt to the greek yogurt and stir until combined.
  3. Place into the refrigerator for later.


  1. To prepare the shrimp, add shrimp to a large bowl and sprinkle the shrimp with the taco seasoning. Make sure each shrimp is covered with seasoning.
  2. Next, heat a large skillet over medium/high heat. Add olive oil.
  3. When the olive oil is fragrant, add the shrimp and cherry tomatoes to the pan. Making sure each shrimp is laying flat on the pan. Cook the shrimp for about 2-3 minutes on the first side.
  4. Flip the shrimp and tomatoes and cook for another 3-4 minutes or until the shrimp is a light pink color.
  5. Remove shrimp and tomatoes from the heat and set aside.
  6. Assemble the tacos by adding a few shrimp, 1 or 2 tablespoons of avocado sauce, and slaw to a tortilla and repeat until all the ingredients are gone.

Tips & Notes

  • Cook time for the shrimp varies on how hot your stovetop gets.
  • Nutrition includes 6 Mission Street Tacos.

Nutrition Facts

Serving Size: 1/6 recipe Calories: 296 Sugar: 11 Sodium: 782 Fat: 13 Carbohydrates: 29 Fiber: 7 Protein: 14 Cholesterol: 110
Author: Linley RichterCategory: Lunch and DinnerMethod: Stove TopCuisine: Mexican

Keywords: shrimp tacos

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