Grab a bag of frozen shrimp and have these Shrimp Tacos with Cabbage and Brussels Sprouts Slaw on your table in 30 minutes or less. Topped with a tangy cabbage slaw and seasoned with just the right amount of heat, these easy Shrimp Tacos are sure to become a weeknight favorite!
Happy Taco Tuesday!
I’m not sure if it’s the day of the week, or perhaps the fact that Cinco de Mayo is this weekend, but either way I am craving tacos like it’s nobody’s business (although ironically, me sharing this statement with you makes it 100% your business..)
Anywho, to honor my cravings (and hopefully spark some of your own), I’m sharing my latest taco obsession with you: Shrimp Tacos with Cabbage and Brussels Sprouts Slaw. Made with pan-seared frozen shrimp and topped with an easy cabbage slaw, these Shrimp Tacos with Cabbage and Brussels Sprouts Slaw are perfect for busy weeknight dinners!
To keep things super simple (and simultaneously minimize food waste), I topped these easy shrimp tacos with leftover Bell Pepper, Cabbage, and Brussels Sprouts Slaw that I had sitting in my fridge. While I recommend preparing the slaw a day or two in advance to give the flavors plenty of time to develop, it’s not required in order to make this recipe weeknight friendly. Even if you don’t have leftover slaw sitting in your fridge, you can still make this entire recipe from start to finish in 30 minutes or less!
What you’ll need to make Shrimp Tacos with Cabbage and Brussels Sprouts Slaw:
- 1 lb shrimp (fresh or frozen)
- Mexican spice blend (cumin, chili powder, smoked paprika, cayenne pepper, salt, pepper)
- 2 cups prepared Bell Pepper, Cabbage, and Brussels Sprouts Slaw
- Corn or flour tortillas
- Toppings of your choice (avocado, cotija cheese, cilantro, green onions, etc.)
- A margarita to wash it all down (kidding… maybe.)
How to make Shrimp Tacos with Cabbage and Brussels Sprouts Slaw:
- Thaw the shrimp. If using frozen shrimp, place in a colander under cold running water and rinse until completely thawed, about 10 minutes (alternatively, you can place the shrimp in the refrigerator the night before to thaw).
- Make the slaw. Meanwhile, follow the instructions in this post to prepare the slaw and dressing. Once prepared, place the slaw in the refrigerator to chill while you cook the shrimp. Of course, if you prepared the slaw ahead of time you can skip this step entirely (and perhaps make yourself a margarita instead!)
- Prepare the shrimp. Transfer the thawed shrimp to a medium bowl, pat dry, and toss with olive oil and seasonings (I used a blend of cumin, chili powder, smoked paprika, and cayenne pepper). No need to waste precious time marinating – as long as you’re using dry, peeled shrimp, all of the flavors should cling right to the shrimp.
- Cook the shrimp. Heat olive oil in a large nonstick skillet over medium-high heat. Add the shrimp and saute, stirring occasionally, until cooked through. Depending on how many shrimp you’re cooking, you may want to work in batches to prevent crowding the pan.
- Assemble the tacos. Meanwhile, toss a few tortillas into a 350 degree oven to warm up (I like to drape my tortillas directly over oven rack to help form them into shells!) Once warm, grab the slaw from the fridge and assemble your tacos!
A few notes about this recipe:
- Shrimp: I like to make this recipe with frozen shrimp since it tends to be more cost-effective than fresh, but a frozen white fish (like tilapia or cod) would also be fabulous here. To save money, I’ll typically pick up a bag of frozen shrimp when it’s on sale and then store it in my freezer until I’m ready to use it. Look for peeled, deveined shrimp to save yourself the time and hassle of doing the work yourself.
- Spice Blend: As written, the seasoning blend used for the shrimp adds just a little bit of heat to balance out the tanginess of the slaw dressing. Feel free to increase or decrease the cayenne pepper to achieve your preferred level of spice. Store-bought taco seasoning can also be substituted in a pinch.
- Slaw: If your goal is to make the entire recipe in 30 minutes, I suggest buying pre-shredded cabbage and Brussels sprouts. Sure, you’ll definitely pay a little bit more for the convenience, but hey – sometimes time is money. If shaved Brussels sprouts are unavailable, you can always substitute with more cabbage.
- Leftovers: This recipe is best eaten immediately, though leftovers may be stored in the fridge for 2-3 days. Personally, I find reheated shrimp to be a bit tough and rubbery, so I prefer to re-purpose the cold leftovers into a salad or use as a topping for avocado toast.
Whether you’re planning ahead for Cinco de Mayo or just planning ahead for dinner tonight, these easy Shrimp Tacos with Cabbage and Brussels Sprouts Slaw deserve a spot on your table. Not only can the entire recipe be made from start to finish in 30 minutes or less, but it is also SO much cheaper than ordering shrimp tacos from a restaurant. And who doesn’t enjoy saving money?!
Did you make this recipe? Tag @rootstorisenutrition on instagram so I can see!
Shrimp Tacos with Cabbage and Brussels Sprouts Slaw
Ingredients
- 1 lb medium shrimp peeled and deveined (fresh or frozen and thawed)
- 1 tbsp olive oil divided
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp salt
- ¼ tsp cayenne pepper
- 2-3 cups bell pepper, cabbage, and Brussels sprouts slaw see notes*
- corn or flour tortillas
- garnishes (avocado, cotija cheese, cilantro, scallions, etc.)
Instructions
- In a large bowl, prepare bell pepper, cabbage, and Brussels sprouts slaw according to recipe instructions (found here). Place in refrigerator while you prepare the shrimp.
- Pat shrimp dry and place in a large bowl. Drizzle with half of the olive oil and sprinkle with seasonings (chili powder, cumin, smoked paprika, salt, cayenne pepper). Toss to combine.
- Add remaining 1/2 tablespoon olive oil to a large nonstick skillet and heat over medium-high heat. Add the shrimp and sauté until just pink, about 2-3 minutes per side. (Depending on how many shrimp you have, you may want to work in batches).
- Meanwhile, warm tortillas in 350 degree oven for about 3 minutes (optional). To assemble tacos, distribute shrimp evenly among tortillas and top with prepared slaw mixture. Add any additional garnishes, if using, and serve warm.
Notes
