30-Minute Spiced Shrimp Tacos
Vibrant tacos featuring seasoned shrimp paired with sweet pineapple chunks and crisp coleslaw in warm corn tortillas. The spice blend of coriander, cumin, and paprika adds warmth while yogurt provides cooling contrast. Perfect for casual dinners or gatherings when you want something fresh and satisfying. The combination of tropical fruit with seafood creates a bright, balanced meal that works year-round.
Ingredients
- 1 tsp coriander, dried
- ½ tsp cumin
- ½ tsp paprika
- ½ tsp chili powder
- ½ tsp salt
- 1 jalapenos, diced(optional)
- 1 cup pineapple, diced fresh or canned
- 1 lb shrimp, peeled and deveined
- 1 Tbsp cooking oil
- 8 corn tortillas, gluten-free taco-sized
- ½ cup yogurt, plain or Greek
- hot sauce, for serving(optional)
- 6 leaves basil, chiffonade
- 2 tsp honey
- 2 tsp lime juice
- 1 Tbsp olive oil
- 5 oz coleslaw mix
- 2 cups pineapple, diced fresh or canned
- 1 banana
- 1 cup ice
- ¾ cup water
Instructions
- 1
Heat wok or nonstick saute pan over medium-high heat
- 2
Add cooking oil and then shrimp to heated oil
- 3
Saute until shrimp is cooked through
- 4
Season slaw with salt and pepper
- 5
Heat tortillas according to package directions
- 6
Spread insides of tortillas with yogurt
- 7
Fill tortillas with slaw, shrimp, pineapples and jalapenos
- 8
Top with hot sauce if desired
Tips
Pat shrimp dry before cooking to prevent excess moisture and ensure better browning
Warm tortillas in a dry skillet or directly over gas flame for better texture and flavor
Mix the spice blend beforehand and store in an airtight container for quick weeknight meals
Good to Know
Assembled tacos best eaten immediately. Store components separately in refrigerator for up to 2 days
Spice blend and slaw can be prepared 1 day ahead. Cook shrimp just before serving
Serve immediately while tortillas are warm and shrimp is hot
Common Mistakes
Don't overcook shrimp to avoid rubbery texture
Season slaw just before serving to prevent wilting
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen shrimp for this recipe?
Yes, thaw completely and pat dry before cooking. Frozen shrimp may release more moisture, so cook slightly longer to evaporate excess liquid.
What if I don't have all the spices listed?
You can substitute with a pre-made taco seasoning or just use cumin and paprika for basic flavor. Adjust salt to taste.
How long will leftover components keep?
Cooked shrimp keeps 2-3 days refrigerated. Slaw stays crisp for 2 days. Assemble tacos fresh for best texture and food safety.