Shrimp tacos are always a good idea, but when you add a bright, tangy cilantro lime slaw? Next level.
These tacos are fresh, flavorful, and surprisingly easy to make. Juicy shrimp, crunchy slaw, and a creamy sauce, all wrapped up in a warm tortilla—what’s not to love?
Perfect for a quick weeknight dinner or a fun weekend meal. Let’s get cooking!
What You’ll Need
Ingredients
For the shrimp:
- 1 lb frozen shrimp (thawed, peeled, and deveined)
- 1 tbsp olive oil
- 1 tsp chili powder
- ½ tsp paprika
- ½ tsp garlic powder
- ½ tsp cumin
- ½ tsp salt
- ¼ tsp black pepper
- Juice of ½ lime
For the slaw:
- 2 cups shredded cabbage (purple or green)
- ¼ cup chopped cilantro
- ½ cup Greek yogurt or sour cream
- Juice of 1 lime
- ½ tsp honey
- ¼ tsp salt
For the tacos:
- 8 small corn or flour tortillas
- ½ avocado, sliced (optional)
- Extra chopped cilantro & lime wedges for serving
Pro Tips
🔹 Thaw shrimp fast – Run under cold water in a colander for 5-10 minutes if needed.
🔹 Don’t overcook the shrimp – They only need a few minutes per side!
🔹 Warm tortillas before serving – This makes them soft and flexible.
🔹 Adjust spice level – Add more chili powder or a dash of hot sauce for extra heat.
🔹 Make the slaw ahead – It gets even better after sitting for 10-15 minutes.
How to Make It
1️⃣ Make the Cilantro Lime Slaw
In a mixing bowl, combine shredded cabbage, chopped cilantro, Greek yogurt, lime juice, honey, and salt. Toss everything together until well coated. Set aside.
2️⃣ Season the Shrimp
In a bowl, mix the thawed shrimp with olive oil, chili powder, paprika, garlic powder, cumin, salt, black pepper, and lime juice. Stir until the shrimp are evenly coated.
3️⃣ Cook the Shrimp
Heat a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and slightly charred. Remove from heat.
4️⃣ Warm the Tortillas
Heat tortillas in a dry skillet for about 30 seconds per side until warm and slightly charred.
5️⃣ Assemble the Tacos
Place a few shrimp in each tortilla, top with cilantro lime slaw, and add avocado slices if using. Garnish with extra cilantro and a squeeze of lime.
Leftovers & Storage
- Store leftover shrimp separately in an airtight container in the fridge for up to 2 days.
- Reheat shrimp in a skillet over low heat for best texture.
- Slaw can be stored for up to 1 day but may soften over time.
Wrap-Up
These shrimp tacos are fresh, flavorful, and super easy to make! The cilantro lime slaw adds the perfect crunch, and the shrimp cook up in minutes. Give them a try and let me know what you think—leave a comment with your favorite toppings or any questions. Happy taco night! 🌮✨