Shrimp Tacos with Sweet & Tangy Slaw

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Everyone loves taco night, and these shrimp tacos are fun, satisfying, and a little unique. This recipe provides excellent sources of antioxidants and has anti-inflammatory properties. Big flavor and major health benefits are rolled into these tasty tacos. They’re just what the doctor ordered!

Shrimp Tacos with Sweet and Tangy Slaw

fresh fish recipes

Yields: 6 servings | Serving size: 1 taco with coleslaw | Calories: 284 | Total Fat: 13 g | Saturated Fat: 1 g | Trans Fat: 0 g | Cholesterol: 95 mg | Sodium: 621 mg | Carbohydrates: 29 g | Dietary Fiber: 5 g | Sugars: 12 g | Protein: 13 g | SmartPoints (Freestyle): 9


  • 1 tablespoon olive oil
  • 1 lime, juiced
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon red pepper flakes
  • 1 pound medium shrimp, peeled and deveined
  • 1/4 teaspoon salt
  • 6 (6-inch) corn tortillas
  • 1 batch of our Sweet and Tangy Coleslaw or other coleslaw of choice


  1. Combine olive oil, lime juice, cumin, paprika, and red pepper in a small bowl. Combine shrimp and spice mixture in a zip-top plastic bag, and seal. Let stand 15 minutes.
  2. Remove shrimp from bag; discard marinade.
  3. Heat a grill pan over medium-high heat.
  4. Sprinkle shrimp with 1/8-teaspoon salt.
  5. Arrange half of shrimp in pan; grill 2 minutes on each side or until done.
  6. Remove from pan; keep warm. Repeat procedure with remaining shrimp.
  7. Place shrimp evenly in warm tortillas and the coleslaw.

If you enjoyed these tacos, try this:
Soft Chicken Tacos
Roasted Corn and Black Bean Tacos
Oven Crisp Fish Tacos

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2 Comments on "Shrimp Tacos with Sweet & Tangy Slaw"

  1. Breann  January 25, 2017

    How can it be 2 tacos per serving, with 6 servings, yet only calls for 8 tortillas?

    • Gale Compton  January 26, 2017

      Breann, The recipe has been corrected and the nutritional data will be updated later today. 🙂


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