These Asian slaw shrimp tacos pair buttery, taco spiced shrimp with a crunchy ginger sesame slaw, creamy avocado, and a squeeze of lime.
The shrimp cook in a hot skillet in under 5 minutes, the slaw needs no cooking at all, and the whole meal is on the table in about 25 minutes. It is a fast weeknight dinner with big flavor.
Table of Contents
Why This Asian Slaw Shrimp Tacos Recipe Works
The slaw adds crunch and brightness. Red and green cabbage, carrot, scallion, and fresh ginger tossed in a sesame soy dressing stay crisp and balance the rich shrimp.
The shrimp pick up flavor fast. Butter and olive oil carry the taco seasoning onto every piece, and the shrimp turn pink and tender in just a few minutes.
The mix of cuisines works. A warm tortilla with a sesame ginger slaw gives a fresh take on a familiar dinner, and avocado ties the two together.
Ingredients for Asian Slaw Shrimp Tacos
- 3/4 cup shredded red cabbage
- 3/4 cup shredded green cabbage
- 1/2 cup shredded carrot
- 1/4 cup finely chopped scallions
- 1/2 tablespoon minced fresh ginger
- 1 1/2 tablespoons mayonnaise
- 1 tablespoon toasted sesame oil
- 1 tablespoon low sodium soy sauce
- 1/2 tablespoon rice vinegar
- 1 teaspoon honey
- 1 pound shrimp, peeled and deveined, tails removed
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 1/2 tablespoons taco seasoning
- 8 small flour tortillas, 6 inch, or corn tortillas, warmed
- 1 ripe avocado, cubed or sliced
- 1 lime, cut into wedges
- 1 tablespoon sesame seeds
- 1/4 cup chopped fresh cilantro
Mixed cabbage. Using both colors adds crunch and a bright look. Shredded coleslaw mix saves time.
Fresh ginger. A small amount gives the slaw a warm, zippy bite. Grate it with a microplane for the finest texture.
Toasted sesame oil. It adds a deep nutty aroma. A single tablespoon is plenty.
Taco seasoning. Look for a blend with chili, cumin, and garlic. Check the label for salt and use less if it is very salty.
Warm tortillas. Heat them in a dry skillet for 20 seconds per side so they bend without cracking.
How to Make Asian Slaw Shrimp Tacos
1. Toss the slaw Combine both cabbages, the carrot, scallions, and ginger in a large mixing bowl.
2. Whisk the dressing Whisk the mayonnaise, sesame oil, soy sauce, rice vinegar, and honey in a small bowl until smooth.
3. Dress the slaw Pour the dressing over the vegetables and toss until evenly coated. Set aside while you cook the shrimp.
4. Heat the pan Melt the butter with the olive oil in a large skillet over medium high heat until it foams.
5. Cook the shrimp Add the shrimp and taco seasoning and stir. Cook for 3 to 4 minutes until pink, opaque, and 145 degrees F.
6. Fill the tortillas Spoon some slaw into the center of each warm tortilla and top with a few shrimp.
7. Finish with toppings Squeeze lime juice over the shrimp and add avocado, sesame seeds, and cilantro.
How to Serve Asian Slaw Shrimp Tacos
Serve the tacos with zesty cilantro lime rice and a bowl of creamy cucumber salad for extra crunch. A tangle of garlic sesame cucumbers adds a cool side, and a refreshing drink pairing suits a warm evening.
How to Store and Reheat Asian Slaw Shrimp Tacos
Store leftover shrimp, slaw, and toppings in separate airtight containers in the refrigerator. Keep the shrimp for up to 3 days and the dressed slaw for 1 day, since it softens. Reheat shrimp gently to 165 degrees F and do not freeze them.
Tips and Variations for Asian Slaw Shrimp Tacos
Dry the shrimp. Dry shrimp take on better color and the seasoning sticks.
Use a big pan. A crowded pan steams the shrimp, so cook in two batches if needed.
Dress the slaw late. Toss the slaw about 10 minutes before serving for the best crunch.
Cut the shrimp. Chop larger shrimp so they fit neatly into a taco.
Add heat. A spoonful of hot chile sauce stirred into the dressing gives a spicy kick.
Try corn tortillas. Char them over a flame for 15 seconds for extra flavor.
Pick your avocado. Use one that gives slightly to pressure and slice it just before serving.
Cook shrimp safely. Cook shrimp to 145 degrees F and chill leftovers quickly, following the University of Wisconsin Extension leftovers guidance.
Frequently Asked Questions About Asian Slaw Shrimp Tacos
Can I make Asian slaw shrimp tacos ahead of time?
Chop the slaw vegetables and mix the dressing early, then toss and cook the shrimp just before serving.
What goes on Asian slaw shrimp tacos?
Avocado, lime, sesame seeds, and cilantro finish them well.
How spicy are Asian slaw shrimp tacos?
They are mild, and you can raise the heat with hot chile sauce or crushed red pepper.
Can I use cooked shrimp?
Yes. Warm them gently with the seasoning for 1 to 2 minutes so they do not turn rubbery.
Can I use a coleslaw mix?
Yes. A 12 ounce bag of shredded coleslaw mix replaces both cabbages and the carrot.
Shrimp Tacos with Asian Slaw
Equipment
- Large skillet
- Mixing bowl
- Small whisk
Ingredients
Main Ingredients
- ¾ cup shredded red cabbage
- ¾ cup shredded green cabbage
- ½ cup shredded carrot
- ¼ cup scallions finely chopped
- ½ tbsp fresh ginger minced
- 1 ½ tbsp mayonnaise
- 1 tbsp toasted sesame oil
- 1 tbsp low sodium soy sauce
- ½ tbsp rice vinegar
- 1 tsp honey
- 1 lb shrimp peeled and deveined, tails removed
- 2 tbsp butter
- 1 tbsp olive oil
- 1 ½ tbsp taco seasoning
- 8 small flour tortillas 6 inch, or corn tortillas, warmed
- 1 ripe avocado cubed or sliced
- 1 lime cut into wedges
- 1 tbsp sesame seeds
- ¼ cup fresh cilantro chopped
Instructions
Cooking
- Make the slaw. Toss both cabbages, carrot, scallions, and ginger with the whisked mayonnaise, sesame oil, soy sauce, vinegar, and honey.
- Heat the fat. Melt butter with olive oil in a skillet over medium high heat.
- Cook the shrimp. Stir in the shrimp and taco seasoning and cook 3 to 4 minutes until pink and 145 degrees F.
- Build. Fill warm tortillas with slaw and shrimp.
- Top. Add lime juice, avocado, sesame seeds, and cilantro.
