These Thai Shrimp Tacos with Asian Slaw are banging with flavor & they only take 30 minutes to make! The creamy asian inspired slaw gives these tacos just the right amount of heat.
This is my favorite recipe at this moment in time. It took me a few times to get it right and I am so happy with the final result. I've been eating these tacos for lunch the last few days and I am in love with the flavor combination.
If you love Asian flavors, don't miss out on my Asian Turkey Meatballs, Spicy Asian Cucumber Salad, Garlic Soy Wings, Teriyaki Chicken Lettuce Wraps, and Blackstone Fried Rice.
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Why You Will Love This Recipe..
- It's so fresh with the slaw, jalapeño, radish, lime and cilantro.
- This recipe only takes 30 minutes to make! I love that about shrimp..they cook so fast.
- The asian slaw packs just the right amount of heat and tanginess
- Just try it yourself and you find out quick exactly why I love it!
Love tacos? Don't forget to check out my baked chicken tacos too!
The Ingredients for these Tacos:
The Slaw Sauce- Made up of a blend of mayonnaise, grated fresh ginger, rice vinegar, sriracha, honey, lime and soy sauce. This sauce is creamy and tangy with just a bit of heat. It goes perfectly over the cabbage.
For The Shrimp- The shrimp are tossed in cumin, chili powder, paprika, salt and pepper and finished with sweet thai chili sauce for the most AMAZING flavor!
Big on Shrimp recipes? Try my BBQ Shrimp and Seared Shrimp too!
How to Make Thai Shrimp Tacos:
Step 1- Make the Slaw:
In a large bowl, whisk together the mayonnaise, grated ginger, rice vinegar, sriracha, honey, lime juice and soy sauce. Add in the coleslaw and mix until combined. Refrigerate until serving.
Step 2- Season and Sauté the Shrimp:
Rinse and pat dry the shrimp, and place into a medium sized bowl. Season with olive oil, cumin, chili powder, paprika and salt and pepper. Give them a good toss to make sure the seasoning is incorporated.
Heat a large skillet to medium high heat and add in 1 tablespoon of olive oil. Add in the shrimp so that they are laying on one side. Cook for 2 to 3 minutes and flip over. Cook for another 2 to 3 minutes. Turn off heat and toss in the sweet thai chili sauce.
Step 3- Assemble the Shrimp Tacos:
Warm up the corn tortillas.
Assemble the tacos by layering on the shrimp, then the slaw. I also like to add thinly sliced radish, jalapeño and cilantro on top.
These are SO delicious! Let me know in the comments how you liked them!
Recipe FAQs:
Personally, I love shrimp tacos on a soft, warm corn tortilla. You can also use flour tortillas or serve the shrimp and slaw over a bed of lettuce or rice.
Shrimp cook really fast. I used a medium sized shrimp and they only need to cook between 2 and 3 minutes on each size over medium/high heat.
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Recipe
Thai Shrimp Tacos
- Total Time: 25 minutes
- Yield: 8 tacos 1x
Description
These thai shrimp tacos with asian slaw are banging with flavor & they only take 30 minutes to make! The creamy taco slaw gives these tacos just the right amount of heat.
Ingredients
- 3 cups of bagged coleslaw mix
- 3 tablespoons mayonnaise (I like Hellmans)
- 1 tablespoon honey
- ½ teaspoon grated ginger
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha
- 1 teaspoon soy sauce
- juice from ½ a lime
- 1 lb medium sized shrimp, tails removed & deveined (I used pink argentina shrimp that were previously deveined)
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- ½ teaspoon paprika (use regular or sweet, NOT smoked)
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 2 tablespoons sweet thai chili sauce (it is with the asian food in the supermarket isle)
- Optional toppings: cilantro, radish, and jalapeno
Instructions
- In a large bowl, whisk together the mayonnaise, grated ginger, rice vinegar, sriracha, honey, lime juice and soy sauce. Add in the coleslaw and mix until combined. Refrigerate until serving.
- Rinse and pat dry the shrimp, and place into a medium sized bowl. Season with olive oil, cumin, chili powder, paprika and salt and pepper. Give them a good toss to make sure the seasoning is incorporated.
- Heat a large skillet to medium high heat and add in 1 tablespoon of olive oil. Add in the shrimp so that they are laying on one side. Cook for 2 to 3 minutes and flip over. Cook for another 2 to 3 minutes. Turn off heat and toss in the sweet thai chili sauce.
- Warm up the corn tortillas.
- Assemble the tacos by layering on the shrimp, then the slaw. I also like to add thinly sliced radish, jalapeño and cilantro on top.
Notes
Do not overcook the shrimp. It only needs to cook for a maximum of 3 minutes on each side.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: dinner
- Method: stovetop
- Cuisine: mexican
Roseann Becker
How much honey?
Tara Smithson
1 tablespoon. Thank you so much for catching that. Let me know if you make them..they are so yummy!
Holly
These tacos are fabulous!!