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Shrimp Tacos with Cilantro Lime Slaw

Shrimp tacos with cilantro lime slaw bring a fresh coastal flavor to warm tortillas. Juicy, pink shrimp are quickly seared and topped with a bright green cabbage-cilantro slaw for a light, crunchy bite.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican-Coastal
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

For the shrimp
  • 1.5 lb large shrimp
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 0.5 tsp chili powder
  • 1 count lime Use juice for the shrimp; also use extra lime for serving and slaw.
  • salt
  • black pepper
For the slaw
  • 3 cup shredded cabbage
  • 0.25 cup fresh cilantro
  • 0.25 cup mayonnaise
  • 1 count lime Use juice for the slaw.
  • 1 jalapeño Minced.
To assemble
  • 10 corn tortillas 8-10 total, warmed.
  • 1 avocado Sliced.
  • 1 crema For dollops.
  • 1 lime wedges For serving.

Equipment

  • 1 cast iron skillet

Method
 

Make the shrimp
  1. Toss the large shrimp with olive oil, cumin, chili powder, salt, and black pepper until evenly coated, then set aside while you heat the skillet.
  2. Heat a cast iron skillet over high heat until hot, then add the shrimp in a single layer and cook for 2-3 minutes per side until pink and just cooked through.
  3. Remove the shrimp from the heat and squeeze the lime juice over the cooked shrimp, letting it soak in for a few seconds before assembling.
Mix the cilantro lime slaw
  1. In a bowl, combine shredded cabbage, fresh cilantro, mayonnaise, lime juice, and minced jalapeño until the cabbage looks evenly coated.
Warm tortillas and assemble tacos
  1. Warm the corn tortillas in a dry skillet or microwave until pliable, then keep them covered so they stay soft.
  2. Fill each tortilla with several shrimp and a generous spoonful of cilantro lime slaw, then top with avocado slices.
  3. Finish each taco with a dollop of crema and serve immediately with lime wedges for squeezing.

Notes

For the best texture, don’t overcook the shrimp—pull them as soon as they turn pink and curl, then assemble right away so the slaw stays crisp. Store slaw covered in the fridge up to 3 days; shrimp are best eaten fresh (refrigerate up to 1 day, rewarm gently). Freezing isn’t recommended for slaw, but shrimp can be frozen cooked and reheated briefly. For a lighter option, replace mayonnaise with Greek yogurt to keep the slaw creamy with less fat.