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Green Goddess Shrimp Tacos

Green Goddess Shrimp Tacos made with @nakanoflavors Seasoned Rice Vinegar! These are not your basic tacos... topped with feta, scallions, avocado and a creamy homemade green goddess dressing, trust me when I say you’re going to want to try these for your next taco night. The star of the show is the green goddess slaw/dressing, made with fresh herbs, lemon juice and NAKANO® Seasoned Rice Vinegar. I love how versatile this vinegar is (I use it in everything!!) and that it adds just the right amount of sweetness + flavor for the slaw in these tacos! Not to mention, NAKANO Rice Vinegars contain recognizable and real ingredients, so everyone can clearly see what goes into creating delicious and light meals.

Yield: 3-4 Servings | Prep Time: 45 Minutes | Cook Time: 15 Minutes


Seared Shrimp

  • 1 lb. raw shrimp, peeled and deveined
  • 2 tbsp. olive oil 
  • 1 tsp. kosher salt
  • 1 tsp. garlic powder
  • 1 tsp. red pepper flakes

Green Goddess Slaw

  • Zest from 1 lemon
  • 2 tbsp. NAKANO Seasoned Rice Vinegar
  • 2 tbsp. mayo
  • 2 tbsp. lemon juice
  • 1 cup fresh parsley, stems removed
  • ½ cup scallions (~2 scallions)
  • 2 tbsp. fresh dill, stems removed
  • 3 cloves fresh garlic
  • 1 tsp. kosher salt
  • 5 cups cabbage, sliced thin (~⅓ small head of cabbage)

Taco Assembly

  • 6-8 flour tortillas, heated
  • ⅓ cup scallions, thinly sliced
  • ½ cup feta crumbles
  • 1 – 2 avocados
Shop Ingredients


  1. Start by preparing your shrimp. Add shrimp, olive oil, kosher salt, garlic powder, red pepper flakes and lemon zest to a medium mixing bowl. Stir to combine and let marinate for 20 – 30 minutes.
  2. Start on your slaw – add Greek yogurt, seasoned rice vinegar, mayo, lemon juice, parsley, scallions, dill, garlic and kosher salt to a high-powered blender or food processor and blend until evenly combined and smooth. Set aside ⅓ cup of sauce for topping tacos.
  3. Add sliced cabbage to a large mixing bowl and top with remaining sauce, using tongs to ensure everything is evenly coated. Set aside.
  4. To a cast iron pan, add ~1 tbsp olive oil and heat to medium. Once hot, add shrimp (and any marinade), making sure not to overcrowd the pan (I cooked in 2 batches). Do not touch shrimp and cook for 2-3 minutes so they can brown. Flip and cook for an extra 2 minutes, or until shrimp are tightly curled. Set aside.
  5. Assemble your tacos – add green goddess slaw and top with 4-5 pieces of shrimp and sliced avocado. Top with extra green goddess sauce, feta crumbles and sliced scallions. Serve immediately and enjoy!

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