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Chicken & Shrimp Tacos

Prep Time: 15 minutes
Cook Time: 15 minutes
Marinate Time: 30 minutes
Total Time: 1 hour
Servings: 12
Calories: 373kcal


For the shrimp & chicken:

  • 2 cups shrimp
  • 2 chicken breasts
  • 2 tbsp olive oil
  • 2 tsp chili paste
  • 1 ½ tsp cumin
  • 2 tsp paprika
  • 1 tsp salt
  • ½ tsp pepper
  • 1 lime
  • 4 garlic cloves
  • 1 tbsp oregano

For the coleslaw:

  • 1 cup mayonnaise
  • 2 tsp sugar
  • 1 lime
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 head purple cabbage
  • 1 red onion
  • ¼ cup cilantro

For the pico de gallo:

  • 4 tomatoes
  • ½ red onion
  • ½ jalapeno pepper
  • 3 cloves garlic
  • 4 tbsp coriander
  • 1 lime

For the yogurt sauce:

  • 1 cup plain yogurt
  • ½ lime
  • 1 ½ tsp paprika
  • ½ tsp cumin
  • Avocado
  • 12 hard shell tacos


  • All ingredients ready? Let's begin!

For the chicken and shrimp:

  • If your shrimp didn’t come peeled and deveined, go ahead and do that now. Place all the shrimp in a bowl.
  • Chop the chicken breast into bite sized pieces, about an inch in size. Place all the chicken in a bowl.
  • Juice the lime into a bowl and finely chop the garlic before adding it and all the other ingredients (besides shrimp and chicken) under the shrimp and chicken section.
  • Mix well.
  • Pour half the sauce in with the shrimp and the other half with the chicken. Coat the shrimp thoroughly with the sauce and set aside. Coat the chicken thoroughly with the sauce and set aside.
  • Leave both shrimp and chicken to marinate for at least 30 minutes. You can use this time to prepare the coleslaw, etc.
  • When you are ready to cook the chicken and shrimp, heat a large pan over medium-high heat with 1 tbsp of olive oil.
  • When the oil is hot, put the chicken into the pan. Cook for roughly 10 minutes, flipping to make sure that all sides of the chicken are cooked through. Remove from the pan and set aside.
  • Return the pan to the stovetop and put the shrimp in. Cook for about 5 minutes or until all sides are pink.
  • Remove from heat and mix with the chicken.

To make the coleslaw:

  • Add the mayo, juice of 1 lime, sugar, salt, and pepper to a bowl. Mix well.
  • Finely shred the cabbage. Peel and finely slice or dice the red onion. Finely chop the cilantro.
  • Add cabbage, onion, and cilantro to a large bowl. Pour the dressing on top and toss with salad tongs until everything is fully coated. Cover and set aside.

To make the pico de gallo:

  • Roughly chop the tomatoes and add them to a bowl. Finely chop the red onion and add to the bowl. Remove the seeds from the jalapeno and finely chop half before adding to the bowl. Crush and finely chop the garlic before adding to the bowl. Roughly chop the coriander and add to the bowl.
  • Lastly, juice the lime into the bowl. Mix everything together and set aside.

To make the yogurt sauce:

  • Juice the lime half and add it and everything else into a bowl. Mix thoroughly and set aside.

To assemble:

  • Slice the avocado.
  • Build the taco by doing a layer of chicken and shrimp, then coleslaw, then pico de gallo. Add a couple slices of avocado and drizzle some yogurt sauce on top.
  • Serve and enjoy!



Calories: 373kcal | Carbohydrates: 23g | Protein: 20g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 526mg | Potassium: 726mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1299IU | Vitamin C: 58mg | Calcium: 128mg | Iron: 2mg