Hey y'all! If you're looking for a vibrant, flavor-packed meal that's easy enough for a weeknight but impressive enough to serve friends, these Shrimp Tacos With Cilantro Lime Slaw are your answer. Juicy, seasoned shrimp are paired with a creamy, tangy slaw and tucked into warm tortillas for the ultimate bite. Perfect for Taco Tuesday, summer cookouts, or whenever you crave something fresh and delicious. Let's get cooking!

Why You'll Love This

Quick to make—just 25 minutes from prep to plate.
Zesty, creamy slaw adds crunch and brightness to every bite.
The shrimp are flavorful, juicy, and perfectly spiced.
Easy to customize with your favorite toppings and tortillas.
Ideal for both casual weeknights and entertaining guests.

Ingredients

1 pound raw shrimp, peeled and deveined
2 tablespoons olive oil
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon black pepper
8 small corn or flour tortillas
1 tablespoon butter (for toasting tortillas, optional)
For the Cilantro Lime Slaw:
3 cups thinly sliced green cabbage
¼ cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 tablespoon mayonnaise
1 tablespoon sour cream
1 teaspoon honey
¼ teaspoon salt
Optional toppings: extra cilantro, lime wedges, sliced jalapeños, crumbled cotija cheese

Directions

Step 1: Prep the Shrimp

Pat shrimp dry with paper towels. In a medium bowl, toss shrimp with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper until evenly coated. Set aside while you make the slaw.

Step 2: Make the Cilantro Lime Slaw

In a large bowl, whisk together lime juice, mayonnaise, sour cream, honey, and salt until smooth. Add cabbage and cilantro, tossing to coat everything in the dressing. Chill in the fridge while you cook the shrimp.

Step 3: Cook the Shrimp

Heat a large skillet over medium-high heat. Add shrimp in a single layer. Cook for 2 minutes per side, or until pink, opaque, and slightly curled. Remove from heat.

Step 4: Warm the Tortillas

Optional but recommended: Wipe out the skillet and melt butter over medium heat. Toast each tortilla for 30-60 seconds per side until warm and pliable.

Step 5: Assemble the Tacos

To each tortilla, add a generous scoop of cilantro lime slaw, top with juicy shrimp, and your favorite toppings like extra cilantro, cotija cheese, or a squeeze of lime. Enjoy right away!

Notes

Don’t overcook the shrimp—they cook fast! Look for opaque and pink with a gentle curl.
Make the slaw ahead for even more flavor as it chills and the flavors meld.
Fresh lime juice is key for the best tang in your slaw and final squeeze over the tacos.

Variations

Grilled Shrimp Tacos: Grill shrimp on skewers for extra smoky flavor.
Spicy Sriracha Slaw: Add 1-2 teaspoons sriracha to the slaw dressing for a kick.
Low-Carb Option: Serve shrimp and slaw in lettuce cups instead of tortillas.

Required Equipment

Large skillet
Medium mixing bowl
Large mixing bowl
Spatula or tongs
Measuring spoons and cups
Knife and cutting board

Storage Instructions

Store any leftover shrimp in an airtight container in the fridge for up to 2 days.
Cilantro lime slaw can be refrigerated separately for up to 2 days; mix well before serving.
Assembled tacos are best eaten fresh, but components store well separately.

Suggested Pairings

Serve with black beans or Mexican rice for a heartier meal.
Pair with refreshing drinks like agua fresca or a zesty margarita.
Top with avocado slices or a quick mango salsa for something extra special.

Pro Tips

Use large or jumbo shrimp for the best texture and flavor in your tacos.
Pat shrimp dry for maximum browning and sear in the hot skillet.
Don’t overcrowd the skillet—cook shrimp in batches for perfect doneness.

FAQ

Can I use frozen shrimp?

Absolutely! Just thaw and pat dry before seasoning and cooking.

What kind of tortillas work best?

Both corn and flour tortillas are delicious—it’s a matter of personal preference. Warm them for the best texture!

Can I make this dairy-free?

Yes—simply use vegan mayonnaise and dairy-free sour cream in the slaw.