sweet and mildly spicy shrimp tacos 5.png

This Sweet & Mildly Spicy Shrimp Tacos recipe is awesome to make on the days when you have a limited time to prep your dinner, but you want something amazing to eat!! If you want to make the dinner ready to go in less than 10 minutes, you can prep all of it earlier in the day and just cook the shrimp and warm the tortillas right before you eat - that’s the way I like to do it! This fresh, tangy and healthy recipe is gluten free, nut free and dairy free for our friends with food allergies. You can turn the spice up or down on this dish, depending on your heat preference.

If you are looking for more ways to save time and money on your meal planning, check out this post! We also have a meal planning packet in our FREEBIE Resource Library that will walk you through our system and has printables to make the process easier!

This post may contain Amazon or other affiliate links, meaning that if you choose to click through and make a purchase, I will receive a small commission for sharing at no cost to you.

Sweet & Mildly Spicy Shrimp Tacos

Ingredients:

For the slaw:

2 cups thinly sliced cabbage (you can swap this out for bagged coleslaw to make it easier)

1/2 large carrot, peeled into thin strips (I just use a potato peeler to get it nice and thin)

4 radishes, thinly sliced

1/4 cup jicama, thinly sliced

1/4 red onion, diced

handful of chopped cilantro

handful of cherry tomatoes, quartered

jalapeno, diced (optional)

avocado, sliced (optional) - if you are including this, don’t slice up until you are about to serve it

Combine all ingredients in a bowl.

sweet and mildly spicy shrimp tacos slaw.JPG

For the sauce:

1/2 cup mayo (we used Hellman’s light mayo)

Juice from 1 lime

1 TBSP honey

1/4 tsp garlic powder

1/4 tsp chili powder (you can add more if you want it spicier. I kept it at this level for my kids)

1/4 tsp cumin

1/8 tsp black pepper

Stir together ingredients and keep refrigerated until ready to eat.

sweet and mildly spicy shrimp tacos 4.jpeg

For the shrimp:

2 lbs raw shrimp, shelled, tailed and deveined

1/4 cup flour (for those with gluten allergies, use cornstarch instead)

1 tsp garlic salt

3/4 tsp chili powder

1/4 tsp black pepper

Toss together.

Other ingredients needed:

corn tortillas

3-4 TBSP vegetable oil

salt

Directions:

Prepare the slaw and sauce. Heat a frying pan to medium high heat. Add 2 TBSP vegetable oil to the pan and toss in the seasoned shrimp. Cook on each side for 3-5 minutes until shrimp is no longer gray and has turned pink- this doesn’t take long at all! Stir occasionally as needed.

While the shimp is cooking, heat up a skillet to medium high heat, pour in 1-2 TBSP vegetable oil and heat up your corn tortillas 15-30 seconds on each side, sprinkle with salt.

Click here for a print friendly version.

Now your dinner is all ready to go! Pop your slaw in that warm corn tortilla, drizzle with sauce and pop a few shrimp inside- dinner is served!! This is delicious with our Mexican Style Corn on the Cob or a side of our Killer Cornbread.

If you are looking for more dinner ideas, we can help! We have created a free meal planning packet that teaches you how to save time and money in your meal planning. It also contains 3 Weeks of Dinner Menus to browse through. If you’d like an even broader range of ideas, check out the Family Recipes section of our blog. We have hundreds of tried and true recipes you can look through for inspiration.

Now go sign up to get the passcode for our FREEBIE Resource Library when you sign up for our free newsletter. It will be emailed straight to your inbox!