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Shrimp Tacos with Creamy Cilantro Lime Slaw

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dinner
Cuisine Mexican
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Shrimp:
  • 1 lb (450 g) large shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • ½ tsp cumin
  • ½ tsp garlic powder
  • ¼ tsp cayenne pepper (optional for heat)
  • Salt and black pepper, to taste
  • Juice of ½ lime
  • For the Creamy Cilantro Lime Slaw:
  • 3 cups shredded green or purple cabbage
  • ½ cup shredded carrots
  • ½ cup mayonnaise (or Greek yogurt for lighter option)
  • 2 tbsp sour cream
  • 2 tbsp fresh lime juice
  • ¼ cup fresh cilantro, chopped
  • 1 clove garlic, minced
  • ½ tsp honey or sugar (optional, to balance acidity)
  • Salt and pepper, to taste
  • For Serving:
  • 8 small corn or flour tortillas
  • Fresh lime wedges
  • Extra chopped cilantro
  • Avocado slices or guacamole (optional)
  • Hot sauce or chipotle mayo (optional)

Instructions
 

  • Step 1: Prepare the Slaw : In a large bowl, combine mayonnaise, sour cream, lime juice, minced garlic, honey, and chopped cilantro. Season with salt and pepper. Whisk until smooth and creamy. Add shredded cabbage and carrots, toss until fully coated. Chill in the refrigerator while preparing shrimp.
  • Step 2: Season the Shrimp : Pat the shrimp dry with paper towels. In a bowl, combine chili powder, smoked paprika, cumin, garlic powder, cayenne, salt, and pepper. Drizzle shrimp with olive oil and lime juice, then toss with spice mixture until evenly coated.
  • Step 3: Cook the Shrimp : Heat a skillet or grill pan over medium-high heat. Add shrimp in a single layer; cook for 2–3 minutes per side, until pink and opaque. Remove from heat and keep warm.
  • Step 4: Warm the Tortillas : Warm tortillas in a dry skillet for 20–30 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven for 5 minutes.
  • Step 5: Assemble the Tacos : Place a spoonful of slaw on each tortilla. Add shrimp (3–4 per taco). Top with avocado slices, extra cilantro, or a drizzle of sauce. Squeeze fresh lime over the top.