Shrimp tacos with creamy taco slaw

Healthy. Easy to make. And packed with flavor. What more could you ask for? Give juicy shrimp a tasty kick and delicious crunch with this creative recipe.

Shrimp is full of smile-friendly nutrients like calcium, phosphorus, protein and omega-3s to keep your teeth and gums strong and healthy.


For 6-8 shrimp tacos:

  • 1 pound jumbo shrimp (peeled, deveined and tails removed)
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon ground chipotle chili seasoning
  • 1 teaspoon ground cumin
  • ½ teaspoon kosher salt
  • 6 to 8 corn tortillas


For slaw and shrimp taco sauce:

  • 1 cup plain Greek yogurt
  • 2 tablespoons extra-virgin olive oil
  • 1 clove of peeled garlic
  • ½ small jalapeno with seeds and membranes removed
  • ¼ cup tightly packed fresh cilantro leaves
  • ¼ teaspoon kosher salt
  • 2 teaspoons lime zest
  • 2 cups shredded cabbage or slaw mix 



Make the shrimp:

  1. Rinse and dry shrimp and place in a large mixing bowl.
  2. Drizzle shrimp with ½ tablespoon olive oil and sprinkle with spices. Toss to coat evenly.
  3. Heat the remaining ½ tablespoon of olive oil in a large skillet over medium-high heat. Add the shrimp and sauté for about 4 minutes before transferring it to a plate. 

Make the slaw and shrimp taco sauce:

  1. Combine the Greek yogurt, olive oil, garlic, jalapeno, cilantro, salt and lime juice in a food processor.
  2. Place the cabbage in a mixing bowl and toss with about ½ cup of the sauce from the food processor. 

Assemble the tacos:

  1. Fill the tortillas with shrimp and slaw. Top with remaining sauce.
  2. Add extra toppings if desired like avocado, sour cream and cheese. Enjoy!