Shrimp Tacos with Cabbage Slaw and Avocado Recipe
These Shrimp Tacos with Cabbage Slaw and Avocado are your new excuse to throw a fiesta — no ocean required. Juicy, zesty vegan “shrimp,” creamy avocado, and crunchy cabbage slaw unite in a taco that’s equal parts bold and bougie. It’s the kind of meal that makes you forget you’re eating plants. Quick to whip up, impossible to resist, and guaranteed to make you feel like a beach goddess in your kitchen. So grab your tortillas, turn up the salsa music, and let’s taco ‘bout flavor, darling.
Shrimp Tacos with Cabbage Slaw and Avocado Recipe
A spicy, zesty vegan taco recipe made with plant-based shrimp, creamy avocado, and fresh cabbage slaw — light, vibrant, and bursting with flavor.
Ingredients
Method
- In a pan, heat olive oil over medium flame. Add vegan shrimp, garlic powder, paprika, salt, pepper, and lime juice.
- Sauté for 5–7 minutes until slightly crisp and golden — yes, it smells divine.
- In a bowl, combine shredded cabbage, carrot, vegan mayo, vinegar, lime juice, salt, and pepper. Mix until creamy and well coated.
- Warm the tortillas in a pan or directly over the flame for that soft-but-toasty vibe.
- To assemble, add a generous layer of slaw to each tortilla.
- Top with golden vegan shrimp, avocado slices, and a sprinkle of chili flakes or cilantro.
- Serve immediately with extra lime wedges and a dramatic “you’re welcome.”
Notes
Nutritional Values (Per Taco)
- Calories: 220
- Total Fat: 10 g
- Saturated Fat: 2 g
- Carbohydrates: 25 g
- Fiber: 4 g
- Protein: 8 g
Vitamins and Minerals (Per Serving)
- Vitamin C: 20%
- Iron: 11%
- Calcium: 7%
- Vitamin A: 9%
- Magnesium: 6%
Additional Notes / Tips
- Add diced mango for a tropical twist — trust me, it’s a game changer.
- Don’t skip the lime — it’s the sparkle of this dish.
- For crunch, lightly grill the tortillas before filling.
- Leftovers? Toss them into a taco bowl for lunch the next day.
- Pair with margaritas, confidence, and no responsibilities.
