Shrimp-tious Tacos

  • Category Dinner
  • Cook Time 00:30:00
  • Prep Time 00:15:00
  • Serves 4
  • Cuisine Wrap
This easy shrimp taco recipe is such a game changer! There’s nothing better than yummy spice-loaded shrimp tucked in between cabbage slaw, pickled onions, and a Greek yogurt sauce. Load all these goodies onto an Angelic Bakehouse Garden Wrap and you’ll be wondering where this recipe has been all your life.


  • Angelic Bakehouse Garden Wraps
  • 1/4 head of green or purple cabbage – cut into thin ribbons
  • Bundle of radishes
  • 3 green onions julienned
  • 2 pounds of shrimp (deveined, peeled, no tail)
  • Oil for searing
  • 1 tbsp cumin seed
  • 1 tbsp garlic powder
  • 4 tsp chili powder
  • 3 tbsp lime juice
  • Salt to taste
  • Sour cream to taste
  • Quick-pickled onions
  • Jalapeño slices
  • 1/2 bunch cilantro
  • 3 green onions – cut into 3-inch lengths
  • 1 cup Greek yogurt
  • 3 tbsp lime juice
  • Sour cream to taste


  1. The night before or at least 4 hours ahead of time, make some quick-pickled onions
  2. In a large bowl, mix radishes, green onions, and cabbage. Sprinkle with salt and lime juice to taste
  3. Cover and put in the refrigerator until needed
  4. Toss shrimp, cumin, garlic powder, salt, and chili powder in bowl
  5. To make the sauce: pulse 1/2 bunch of cilantro, 3 green onions cut into 3-inch lengths, 1 cup Greek yogurt, 2 tbsp of lime juice, and salt to taste in blender or food processor. Put in the refrigerator until needed
  6. In a pan, add 2 tbsp of oil and about 1/4 of the shrimp. After shrimp is seared for about 2 minutes, flip each shrimp and cook 2 more minutes – or until the shrimp has turned pink and cooked through. Continue for remaining batches of shrimp
  7. Warm up garden wraps if you’d like before loading them up with toppings!
  8. To assemble tacos, layer slaw, shrimp, pickled onions, cilantro, and sliced jalapeños in a warm wrap
  9. Drizzle with yogurt sauce and enjoy!