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Shrimp Tacos with Cabbage Slaw and Lime Recipe

A fresh and vibrant vegan take on shrimp tacos featuring crunchy cabbage slaw, creamy dressing, and zesty lime for an irresistible flavor burst.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 3 servings
Calories: 345
Ingredients Method Notes

Ingredients
  

For the Vegan Shrimp Filling:
  • Vegan shrimp – 250 g
  • Olive oil – 1 tbsp
  • Garlic – 3 cloves minced
  • Smoked paprika – ½ tsp
  • Cumin powder – ½ tsp
  • Salt – ½ tsp
  • Black pepper – ¼ tsp
  • Lime juice – 1 tbsp
For the Cabbage Slaw:
  • Red cabbage – 1 cup finely shredded
  • Green cabbage – 1 cup finely shredded
  • Carrot – 1 small grated
  • Vegan mayo – 2 tbsp
  • Apple cider vinegar – 1 tsp
  • Lime juice – 1 tbsp
  • Salt – ¼ tsp
  • Fresh coriander – 2 tbsp chopped
For Assembly:
  • Corn or flour tortillas – 6 small
  • Lime wedges – for serving
  • Fresh avocado slices optional

Method
 

  1. In a bowl, combine vegan shrimp with garlic, olive oil, paprika, cumin, salt, and pepper. Toss to coat evenly.
  2. Heat a skillet over medium heat and cook the shrimp for 4–5 minutes until slightly crispy. Add lime juice and toss.
  3. In a mixing bowl, whisk vegan mayo, vinegar, lime juice, and salt.
  4. Add shredded cabbage, carrot, and coriander. Toss until coated.
  5. Warm tortillas on a dry pan for 30 seconds on each side.
  6. Assemble tacos by layering slaw, shrimp, and avocado slices.
  7. Drizzle extra lime juice for that perfect zesty kick.
  8. Serve immediately and enjoy while pretending you’re in Cancún.

Notes

Nutritional Values (Per Serving)

  • Calories: 345
  • Total Fat: 12 g
  • Saturated Fat: 3 g
  • Carbohydrates: 36 g
  • Fiber: 5 g
  • Protein: 18 g

Vitamins and Minerals (Per Serving)

  • Vitamin C: 24%
  • Iron: 13%
  • Calcium: 9%
  • Potassium: 10%
  • Magnesium: 8%

Additional Notes / Tips

  • Swap the cabbage with coleslaw mix if you’re feeling lazy (we don’t judge).
  • For a spicy twist, add sriracha or jalapeño slices.
  • Don’t skip the lime—it’s the diva of this dish.
  • Make extra slaw; it tastes even better the next day in wraps or salads.
  • Pair with chilled coconut water or a margarita because, well, balance.