Go Back
In the world of culinary delights, shrimp tacos stand out as a favorite for many, combining fresh flavors with a satisfying crunch. The appeal of shrimp tacos lies in their versatility and the ability to infuse them with a variety of ingredients that enhance their flavor profile. This recipe for Shrimp Tacos with Blueberry Slaw not only tantalizes your taste buds but also introduces a unique twist with the vibrant addition of blueberries. This unexpected ingredient provides a delicious contrast to the savory shrimp and crunchy vegetables, creating a dish that is both visually appealing and flavorful.

Shrimp Tacos with Blueberry Slaw

Embark on a culinary adventure with these Shrimp Tacos featuring vibrant Blueberry Slaw! This recipe showcases the fresh and crunchy combination of savory shrimp paired with a unique twist of blueberries, adding both flavor and visual appeal. Perfect for summer gatherings or a quick weeknight meal, these tacos are not only easy to make but also packed with nutrients. Discover the step-by-step instructions to create this delightful dish and impress family and friends with your cooking skills.
Print Recipe Pin Recipe

Ingredients
  

For the Shrimp:

1 pound large shrimp, peeled and deveined

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon cumin

1/2 teaspoon salt

1/4 teaspoon black pepper

Juice of 1 lime

For the Blueberry Slaw:

2 cups green cabbage, finely shredded

1 cup red cabbage, finely shredded

1 cup fresh blueberries

1/4 cup carrots, shredded

1/4 cup red onion, thinly sliced

2 tablespoons apple cider vinegar

1 tablespoon honey

1 tablespoon olive oil

Salt and pepper to taste

For Serving:

8 small corn or flour tortillas

Fresh cilantro, for garnish

Lime wedges, for serving

--

Instructions
 

Marinate the Shrimp: In a mixing bowl, combine olive oil, smoked paprika, garlic powder, cumin, salt, black pepper, and lime juice. Add the shrimp and toss until well coated. Let marinate for 15-20 minutes.

    Prepare the Blueberry Slaw: In a large bowl, add the green cabbage, red cabbage, blueberries, carrots, and red onion. In a separate smaller bowl, whisk together apple cider vinegar, honey, olive oil, salt, and pepper. Pour the dressing over the slaw mixture and toss until everything is well combined. Refrigerate for about 15 minutes to let the flavors meld.

      Cook the Shrimp: Heat a skillet over medium-high heat. Once hot, add the marinated shrimp in a single layer. Cook for 2-3 minutes on each side, or until the shrimp is pink and cooked through. Remove from heat.

        Warm the Tortillas: In the same skillet, warm the tortillas for about 30 seconds on each side, or until pliable.

          Assemble the Tacos: Place a few shrimp in the center of each tortilla. Top with a generous amount of blueberry slaw and a sprinkle of fresh cilantro.

            Serve: Serve the shrimp tacos with lime wedges on the side for squeezing over the top.

              Prep Time, Total Time, Servings: 20 minutes | 45 minutes | 4 servings