Sautéed Shrimp Tacos with Cabbage Slaw and Chipotle Mayo

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Quick sautéed shrimp tucked into warm tortillas with crunchy cabbage slaw and smoky chipotle mayo for a flavorful weeknight taco. This mexican-inspired tacos & burritos ready in about 20 minutes turns peeled and deveined large shrimp, olive oil, ground cumin into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 320 calories and feeds 3, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz, peeled and deveined large shrimp
• 1 tbsp olive oil
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 3/4 tsp, divided salt
• 1/4 tsp black pepper
• 1 cup, finely shredded green cabbage
• 1/4 small, thinly sliced red onion
• 1 tbsp fresh lime juice
• 3 tbsp mayonnaise
• 1 tsp, minced chipotle in adobo sauce
• 6 small corn tortillas
• 2 tbsp, chopped fresh cilantro

Instructions

1. Step 1: In a medium bowl, toss 12 oz peeled and deveined large shrimp with 1/2 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp and sauté for 2-3 minutes per side until pink and opaque, then remove from heat.
3. Step 3: In a separate bowl, combine 1 cup finely shredded green cabbage, 1/4 thinly sliced small red onion, and 1 tbsp fresh lime juice with 1/4 tsp salt; toss to make the slaw.
4. Step 4: Mix 3 tbsp mayonnaise with 1 tsp minced chipotle in adobo sauce to make the smoky chipotle mayo.
5. Step 5: Warm 6 small corn tortillas in a dry skillet or microwave until pliable.
6. Step 6: Assemble the tacos by spreading a spoonful of chipotle mayo on each tortilla, topping with sautéed shrimp, a handful of cabbage slaw, and sprinkling with 2 tbsp chopped fresh cilantro before serving.