Stovetop Spicy Shrimp Tacos with Cabbage Slaw

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

Flavorsome shrimp tacos made quickly on the stovetop with a zesty cabbage slaw and a hint of smoky chipotle for a vibrant weeknight dinner. This Mexican recipe, ready in about 23 minutes, pairs large shrimp, peeled and deveined, olive oil, chipotle chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp chipotle chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 3/4 tsp salt
• 1/4 tsp black pepper
• 8 small corn tortillas
• 2 cups green cabbage, thinly sliced
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 tbsp lime juice
• 1/4 cup sour cream
• to taste hot sauce (optional)

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, toss 1 lb peeled and deveined large shrimp with 2 tbsp olive oil, 1 tsp chipotle chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 3/4 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Step 2: Heat a large non-stick skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque, then remove from heat.
3. Step 3: In another bowl, combine 2 cups thinly sliced green cabbage, 1/4 cup finely chopped red onion, 1/4 cup chopped fresh cilantro, and 2 tbsp fresh lime juice. Toss to create a fresh slaw.
4. Step 4: Warm 8 small corn tortillas in a dry skillet or microwave until pliable.
5. Step 5: Assemble tacos by placing a few shrimp on each tortilla, topping with a generous spoonful of cabbage slaw, 1 tbsp sour cream, and drizzle with hot sauce if desired. Serve immediately.