Shrimp Tacos with Dairy Free Coconut Coleslaw and Cilantro Pesto

This summer shrimp taco masterpiece features an authentic corn tortilla filled with fresh guacamole and creamy coconut coleslaw, topped with pan fried spicy shrimp, homemade sweet peach salsa, garlicky cilantro pesto and crumbly cashew cheese.
Total Time 35 minutes
Servings 8 tacos


For the shrimp:

  • 400 grams peeled divined, cooked shrimp. Thawed.
  • 2 limes juiced
  • 1 tbsp extra virgin olive oil
  • 1 tbsp taco seasoning
  • 1 tbsp coconut oil
  • 8 fresh corn tortillas
  • Your favourite salsa I used homemade peach salsa
  • Your favourite hot sauce

For the guacamole:

  • 2 ripe avocados peeled with pit removed
  • 1 small tomato diced
  • 2 garlic cloves peeled and finely minced
  • 1 tbsp cilantro stems removed and finely chopped
  • juice from half a lime
  • 1 tsp extra virgin olive oil
  • sea salt and freshly ground black pepper

For the cilantro pesto:

  • 1/4 cup cilantro stems removed
  • 1 green onion trimmed and roughly chopped
  • 2 tbsp extra virgin olive oil
  • juice from half a lime
  • 1 garlic clove peeled
  • sea salt and freshly ground black pepper

For the creamy coconut coleslaw:

  • 2 cups coleslaw
  • 1/4 cup vanilla coconut yogurt

For the cashew cheese:

  • 1/2 cup unsalted cashews
  • 2 tbsp nutritional yeast flakes
  • 2 tsp apple cider vinegar
  • 1/2 teaspoon garlic powder
  • sea salt and freshly ground black pepper


  1. Marinade thawed shrimp in the juice of one lime, a tablespoon of olive oil and the taco seasoning. Let sit for 20-30 minutes.
  2. For the guacamole, combine the avocados with tomato, garlic cloves, cilantro, lime juice, olive oil and salt and pepper to taste and place in a small serving bowl.
  3. To make the cilantro pesto, use a hand blender or a Magic Bullet and blend cilantro, green onion, olive oil, lime and garlic clove. Season with salt and pepper.
  4. In a medium bowl combine the coleslaw with half the cilantro sauce and the coconut yogurt. Place remaining cilantro sauce in a small serving bowl.
  5. Using a Magic Bullet or food processor, combine the cashews, nutritional yeast, apple cider vinegar and garlic powder. Add one tablespoon of filtered water or just enough to bind the ingredients into crumbly "cheese-like" pieces, or add more water for a more creamy cheese. Season with salt and pepper and place in a small serving bowl.
  6. Heat the coconut oil in a cast iron skillet over medium heat and cook the shrimp for three minutes, tossing halfway through. Pour remaining marinate over top for the last minute. Remove from heat.
  7. Wrap place corn tortillas on a microwaveable plate and wrap tightly with cling wrap. Microwave for 30 seconds.
  8. Place a dollop of guacamole on the warm corn tortilla. Top with coconut cilantro coleslaw, 3-4 shrimp, a spoonful of salsa, a drizzle with some cilantro sauce and hot sauce and sprinkle some cashew cheese over top.

Recipe Notes

There are many ways to change up these tacos! One of my favourites is to swap the coleslaw for some leafy greens (beet greens, swiss chard, spinach and kale). The creamy cilantro pesto and coconut yogurt is a winning flavour!
I also like to add grilled peppers if I'm not using coleslaw, to give a bit of crunch.
Finally, if I'm using tomato salsa instead of peach or mango, then I will remove the tomato from the guacamole, gotta balance out that tomato!