One-Pan Santa Fe Shrimp Tacos
with Monterey Jack & Cilantro Lime Slaw
- Shellfish
- Eggs
- Soy
- Wheat
- Milk
We firmly believe taco night should be treated like a holiday—one that should be celebrated at LEAST once a week, if not more. If you agree, you’ve got to add this Southwest version to your repertoire. Spiced ground pork and onion are piled into steamy tortillas with Monterey Jack cheese, a tangy cilantro lime slaw, and sour cream. Taco ’bout a killer meal.
Ingredients
1 unit
Yellow Onion
¼ ounce
Cilantro
1 unit
Lime
10 ounce
Shrimp
(Contains: Shellfish)
1 tablespoon
Southwest Spice Blend
4 ounce
Shredded Red Cabbage
2 tablespoon
Mayonnaise
(Contains: Eggs)
1 unit
Tex-Mex Paste
6 unit
Flour Tortillas
(Contains: Soy, Wheat)
¼ cup
Monterey Jack Cheese
(Contains: Milk)
1.5 tablespoon
Sour Cream
(Contains: Milk)
Not included in your delivery
1 teaspoon
Cooking Oil
Salt
Pepper
1 teaspoon
Sugar
Nutrition Values
Utensils
Cooking Steps
• Wash and dry produce. • Halve, peel, and finely dice onion. Finely chop cilantro. Quarter lime.
• Heat a drizzle of oil in a large pan over medium-high heat. Add onion and a pinch of salt; cook, stirring occasionally, until slightly softened and lightly browned, 2-3 minutes. • Add pork and Southwest Spice Blend. Cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: If there’s excess grease in your pan, carefully pour it out.
Rinse shrimp under cold water. Pat shrimp or chicken dry with paper towels. Swap in shrimp or chicken for pork; cook, stirring occasionally, until cooked through, 3-4 minutes for shrimp or 4-6 minutes for chicken.
• While pork cooks, in a large bowl, combine cabbage, mayonnaise, half the cilantro, juice from half the lime (whole lime for 4 servings), 1 tsp sugar (2 tsp for 4), and a pinch of salt and pepper.
• Stir Tex-Mex paste into pan with pork mixture until fully coated. Taste and season with salt and pepper. Remove pan from heat. • Wrap tortillas in damp paper towels and microwave until warm and pliable, 30 seconds. • Divide tortillas between plates and fill with pork filling, Monterey Jack, slaw, sour cream, and remaining cilantro. Serve with any remaining lime wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the taste, though some found the Tex-Mex paste too strong for shrimp. Consider adjusting seasoning to taste 🌶️.
- Ease of prep: Quick and easy to prepare, with short cook times. Perfect for busy evenings!
- Suggestions: Try adding diced tomatoes, pineapple, or mango for extra flavor. Consider Cajun spice instead of Southwest for shrimp.
- Portions: Some wanted more shrimp per taco. Adding extra veggies can help bulk up the meal.
- Slaw: The slaw was a hit for many, but some found it needed more flavor. Try adding apple or red wine vinegar.
Reviews from our home cooks
We really enjoyed the shrimp tacos. The spicy was just right. Three tacos each had us full and satisfied.
This recipe was super quick and easy! It tasted delicious, i liked everything about it except the cabbage, it was a little too dense and i thought it overpowered the shrimp. Other than that, it was perfect!
Very easy to prep and cook time was short. I had shrimp instead of pork. Who doesn't love shrimp tacos?
We subbed with shrimp and that was perfect. The adobo tasting sauce did not add anything to the dish and I think I would have liked the flavor even more without it.
Loved it!! Especially the slaw. Such a great compliment to the entirety of the taco.
Decent flavors, would have preferred more shrimp per taco. Tortilla/slaw to shrimp ratio was very high
These tacos were full of flavor and were very enjoyable. We ate every last piece!
The tex mex paste is not good with the shrimp. I'd rather the hot sauce packet be included next time!
More shrimp needed for the amount of seasoning and sauce.
Amazing!! Loved everything about it. Felt like we were eating at a restaurant.
