Shrimp Tacos With Sautéd Cabbage + Cilantro Lime Yogurt

Welcome back to QCK!

I love love love warm weather recipes. They’re so light and refreshing. Today I’m sharing one of my favorites, shrimp tacos. This is probably theeee easiest recipe. It’s so quick, inexpensive and it’s great for one person or five people.

This was originally mom moms recipe and it was definitely a family favorite, which says a lot when you have three picky kids. I’ve used it a couple hundred times since moving out and it’s just as good as the first time.

So what’s all in it? It’s shrimp, sautéd with garlic and red pepper flakes, then it gets a squeeze of lime and a sprinkle of cilantro as soon as it comes off the heat. The cabbage is just simple sautéd with a drizzle of olive oil and salt and pepper, because that’s all it needs. The greek yogurt sauce is so simple, just yogurt, lime juice, chopped cilantro, and a pinch of salt. Grab a couple slices of avocado and throw it all into a charred flour tortilla and you have the easiest, most delicious dinner in a matter of minutes.

Add Ons

If you ask me, this recipe is perfect exactly how it is, but if you’re looking for a little more, here are some suggestions.

  • Pico De Gallo: Super easy to whip up for some extra fresh flavors. Dice up a tomato, red onion, jalapeño and cilantro, add a squeeze of fresh lime juice and some salt. Consider adding cucumbers and mango to the mix for a fun twist.
  • Corn and black beans: Just simply sautéd and thrown on top.
  • Lettuce, sour cream and queso fresco could all be added as well.

Tips and Tricks

  • Make the greek yogurt dip at least 30 minutes ahead of time if you can just to let the yogurt absorb all the flavors.
  • If you want a spicier yogurt sauce, add finely diced jalapeño.
  • If you don’t like cilantro, simply omit it.
  • If you want spicier shrimp, add more red pepper flakes.
  • If you’re using frozen shrimp, be sure to thaw it before cooking.
  • If you have access to a grill, this is a great grill recipe. Simply marinate the shrimp in garlic, red pepper flakes, olive oil, a squeeze of lime, and chopped cilantro. Skewer and grill it. You can also grill the tortillas for an amazing char.
  • This is also a great one pan recipe. First sauté the cabbage, then the shrimp, then rinse and dry the pan for the tortillas.
  • If you’re not sure how much shrimp to make, I suggest 3 shrimp per taco and 2-3 tacos per person. So 6-9 shrimp per person. If you get 1 lb of large shrimp, you should have enough for 4-5 people.


Prep: 7 MinutesCook: 10 MinutesDifficulty: EasyServings: 4-5


  • 1 Medium Green or Red Cabbage, thinly sliced
  • 1 lb Large Shrimp, peeled and deviened, tails removed
  • 1 Clove of Garlic, minced
  • 1/2 tsp Red Pepper Flakes
  • 2 tsp Olive Oil
  • Juice of 1 Lime, split
  • 1/2 Bunch of Cilantro, chopped and split
  • 1 C Plain Greek Yogurt
  • 1 Avocado, sliced
  • Olive Oil, for sautéing
  • Salt and Pepper, to taste
  • 4 or 6 inch Flour Tortillas, charred


  1. In a small bowl, combine greek yogurt, half the lime juice, half the cilantro, salt and pepper. Set aside.
  2. In a large sauté pan on medium high heat, add olive oil, cabbage, salt and pepper. Sauté until cabbage appears wilted. Set aside in a warm place. (Microwave works great)
  3. In the same pan, heat olive oil, add garlic and red pepper flakes, then add the shrimp and sear on one side (2-3 minutes) and flip. Once cooked all the way through (5-6 minutes), remove from heat and add the remaining lime juice and cilantro.
  4. Char the tortillas and slice the avocado.
  5. Serve shrimp, cabbage, greek yogurt sauce, and avocado in a charred tortillas.

As always, I hope you enjoyed this recipe! If you tried it out let me know in the comments. For more recipes check out my homepage and follow along on Instagram. Don’t forget to like, follow, comment and share. Thanks for reading! 


4 thoughts on “Shrimp Tacos With Sautéd Cabbage + Cilantro Lime Yogurt

  1. Pingback: Avocado Limeade + Cilantro Simple Syrup – Quarter Cup Kitchen

    • Glad you liked them! I like the flour tortilla because I think the texture works better with the texture of the shrimp. I have made them with corn tortilla when I don’t have flour and they’re still great, but I prefer the flour. Worth a try if you’re a fan of corn tortillas!


  2. Pingback: Roasted Mango + Tomatillo Salsa – Quarter Cup Kitchen

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