Shrimp Tacos with Cilantro Lime Slaw
Flavorful Shrimp Tacos with Cilantro Lime Slaw are ready in just 30 minutes and will wow the whole family! Well-seasoned, sautéed shrimp are nestled in warm tortillas and topped with slaw, cilantro, sliced avocado and a squeeze of fresh lime. Guaranteed to be a new favorite!
Get ready to be blown away by these shrimp tacos! Enjoy these all year round, but especially during the summer! They have a light, bright flavor and they won’t weigh you down, yet they’re definitely satisfying. Plus, you can have these on the table in less than 30 minutes, so they’re the perfect dinner for busy weeknights or lazy summer days!
Delicious! The whole family loved them. This recipe is going in the menu plan rotation!
— Susan
Why you’ll love this recipe
- They’re so quick and easy! You will not believe how quickly this shrimp tacos recipe comes together. Just marinate the shrimp, prepare the sauce and slaw, sauté the shrimp, and assemble.
- Made with better-for-you ingredients. Shrimp is a great source of lean protein and we’re combining it with cabbage, avocados and other fresh ingredients. Serve with corn tortillas and you’ve got a great gluten-free meal option and a nutritious dinner.
- So much amazing flavor! The shrimp is seasoned deliciously, seared to perfection, then layered with slaw, a drizzle of creamy taco sauce, and topped with avocado slices and a squeeze of lime. You’re going to love everything about these tacos!
Ingredients you’ll need
This shrimp tacos recipe is made up of simple, fresh ingredients. The contrasting boldly spiced shrimp with the cool, creamy slaw is out of this world delicious. Here is a list of the ingredients you will need:
- Shrimp: I like to use raw medium-sized shrimp that has already been peeled and deveined. For extra freshness, purchase these from the seafood counter at your local grocery store.
- Slaw: Shredded green cabbage mixed with a tasty, creamy cilantro sauce adds great texture to these shrimp tacos.
- Cilantro sauce: We’re using the homemade sauce for coating the slaw, and then also for drizzling over the tacos before serving. This shrimp taco sauce is a combination of sour cream, olive oil, water, fresh cilantro, garlic and lime juice.
- Avocado slices: Such a delicious addition! The avocado pairs wonderfully with all of the other flavors and textures.
- Tortillas: Medium-sized tortillas work well because they’re big enough to hold all of the filling but not overly large.
Variations and substitutions
- Cilantro substitute: If you don’t love the taste of cilantro, you can sub with parsley, but it will definitely change the flavor. You could also just omit the cilantro or use the sauce recipe from my fish tacos.
- Use Greek yogurt: For lower calories and a boost of protein, you can swap the sour cream for Greek yogurt.
- Tortillas: The taste and texture of white corn tortillas are my favorite for shrimp tacos. However, you can use yellow corn tortillas or flour tortillas.
- Top with guacamole: Instead of avocado slices, try topping these with a dollop of guacamole. You’ll love my copycat Chipotle guacamole or my classic family-favorite guacamole.
- Other toppings: Add any other favorite toppings like salsa, pico de Gallo, cotija cheese, thinly sliced radishes, sliced jalapeños and/or red onion.
How to make this recipe
Step 1: In a small bowl, mix all seasoning ingredients together.
Step 2: Pat both sides of the shrimp dry and then gently toss in a large bowl with spices. Cover and place in the fridge while preparing the slaw.
Step 3: Add all slaw ingredients, except the cabbage to the bowl of a food processor
Step 4: Process until smooth. Taste and add salt or lime juice, as preferred.
Step 5: Toss some (a little more than 1/2 cup) of the sauce (not all) with the cabbage until the cabbage is coated to your liking.
Step 6: It should resemble a coleslaw. Use leftover sauce on top of the tacos or as a dressing in a salad.
Step 7: Heat a drizzle of oil in a large skillet over medium-high heat. Add the shrimp to the hot pan and sauté for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
Step 8: To assemble tacos, fill tortillas with shrimp, a generous serving of the slaw, and fresh avocado. Drizzle additional sauce over top and serve with a squeeze of fresh lime juice.
Cooking shrimp
Raw shrimp will be gray in color. When cooked, it turns to an opaque whitish pink color. It cooks very quickly, only taking about 2-3 minutes per side. Be sure to keep an eye on them, so they don’t overcook. Overcooked shrimp is just not good.
How to warm tortillas for tacos
Use these instructions for flour or corn tortillas, so the tortillas are warm, fold without breaking and taste better. Here are 3 ways to warm them:
- Microwave: Wrap a stack of 5 tortillas in a damp paper towel and microwave them for 15-30 seconds at a time until warmed through.
- Heat on the stove: On a gas stove over a medium/low flame, place the tortilla right on the open flame on the stovetop and flip after 10-15 seconds.
- In a pan: Cook on a hot, dry skillet, griddle, cooktop, or grill grates, flip after 10-15 seconds.
Helpful tips
- Thaw the shrimp: If you are using frozen shrimp, make sure to let it completely thaw out before seasoning and then cooking.
- How to thaw: Thaw frozen shrimp overnight in a covered bowl in the refrigerator. Alternatively, for faster thawing, place shrimp in a sealed zip-top bag and submerge it in a bowl of cold water in the sink for about 30 minutes, or until completely thawed.
- Use pre-shredded cabbage: To save time and for convenience, use a bag of pre-shredded cabbage for making the slaw. Even bagged thinly sliced coleslaw would work well.
- Cook the shrimp last: I recommend making the sauce and slaw first and then cooking the shrimp. This way it will be nice and fresh and won’t dry out while preparing all of the other components.
Frequently asked questions
If your shrimp is not cleaned, watch this video tutorial for peeling and deveining each shrimp.
At medium-high heat, cook shrimp for about 2-3 minutes on each side. Depending on the size of your shrimp and how many you have in the pan, this will usually take about 5-8 minutes.
When fully cooked but not overcooked, you’ll notice the shrimp will curl into a loose “C” shape. If it looks more like a tight “O” shape, then the shrimp is most likely overcooked. Undercooked shrimp will still have some grayish spots on them and form more of a flexible “U” shape.
Serving suggestions
If you’re looking to make a full taco spread, here are some great sides and such!
- Chips and salsa! I serve chips and salsa with any Mexican meal! This homemade salsa is a family and reader favorite.
- Drinks: Don’t forget the skinny jalapeño marg, or if it’s summertime, I love to make my strawberry margarita.
- Sides: A simple batch of cilantro lime cauliflower rice or cilantro lime rice would pair perfectly with these tacos.
- Dessert: Cowboy cookies or strawberry delight are always delicious options!
Make ahead
While I wouldn’t suggest making this entire dish ahead of time, there are a few things you can prep ahead of time to make the meal come together really fast, once it’s time to eat!
- Prep the shrimp: Four to six hours in advance, you can mix the seasonings and toss with the shrimp. Marinate, covered, in the fridge. Since there’s no acid like lemon juice in this marinade, you push the time a little longer.
- Make the sauce: Make the cilantro lime sauce up to one day in advance.
- Prep the cabbage: Shred cabbage ahead of time or simply just buy slaw mix at the store.
- Toppings: You can also buy pre-made guacamole to make toppings even easier.
Storage recommendations
Shrimp tacos are best eaten fresh, but can be stored in the fridge and enjoyed later as well. You’ll want to store shrimp, sauce, toppings and tortillas separately.
- Storing leftovers: Store leftover shrimp in an airtight container in the fridge for 3 days. The slaw and other fresh toppings can be stored in the refrigerator for up to 2-3 days, and any extra sauce can be refrigerated for up to about 5 days.
- Reheating leftover shrimp: Since shrimp tends to dry out when reheated, I prefer to use the leftovers on top of salads without reheating. However, you can rewarm the shrimp for about 20 seconds in the microwave or for a minute or two in a hot skillet on the stovetop.
More favorite taco recipes
If you try this, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Shrimp Tacos with Cilantro Lime Slaw
Ingredients
For the shrimp
- 1 pound medium shrimp, peeled and deveined, tails removed
- 1 teaspoon each chili powder, cumin, and paprika
- 1/2 teaspoon salt
For the cilantro lime slaw
- 1/2 cup light sour cream
- 1/4 cup oil
- 1/4 cup water
- 1/2 cup cilantro leaves
- 2 cloves garlic
- 1/4 teaspoon salt + more to taste, as needed
- juice of 2 limes
- 2-3 cups shredded green cabbage, to save time, use a bag of thinly shredded cabbage
For serving
- 1 package tortillas, corn or flour, medium-sized white corn tortillas work best
- fresh cilantro for topping
- lime wedges
- 1-2 avocados, sliced
Instructions
- In a small bowl, mix all seasoning ingredients together. Pat both sides of the shrimp dry and then gently toss in a large bowl with seasonings. Cover and place in the fridge while preparing the slaw.
- Add all slaw ingredients, except the cabbage to the bowl of a food processor and process until smooth. Taste and add salt or lime juice as preferred.
- Toss some (a little more than 1/2 cup) of the sauce (not all) with the cabbage until the cabbage is coated to your liking. It should resemble a coleslaw. Use leftover sauce on top of the tacos or as a dressing in a salad.
- Heat a drizzle of oil in a large skillet over medium-high heat. Add the shrimp to the hot pan and sauté for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
- Place tortillas in a heated ungreased skillet for about 15 seconds per side. Alternatively heat 4-6 tortillas between two damp paper towels in the microwave for about 30 seconds.
- To assemble tacos, fill tortillas with shrimp, a generous serving of the slaw, and fresh avocado. Drizzle additional sauce over top and serve with a squeeze of fresh lime juice.
Notes
- Storing leftovers: Store leftover shrimp in an airtight container in the fridge for 3 days. The slaw and other fresh toppings can be stored in the refrigerator for up to 2-3 days, and any extra sauce can be refrigerated for up to about 5 days.
- Reheating leftover shrimp: Since shrimp tends to dry out when reheated, I prefer to use the leftovers on top of salads without reheating. However, you can rewarm the shrimp for about 20 seconds in the microwave or for a minute or two in a hot skillet on the stovetop.
Did you make this recipe?
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I just made this to tonight. Absolutely loved it! I used Greek yogurt and it was perfect. Will make again!
Delicious! The whole family loved them. This recipe is going in the menu plan rotation!
This is my new favorite go to!!! EASY and tasty!!! Thank you!!
The tacos were really good and the taco sauce tasted good with tortilla chips too.
These have become my go-to taco recipe – I think I’ve made them 4-5 times! The leftovers are so good on a salad!
These tacos were outstanding!! Served with cilantro lime rice – YUM!!!!
Made these tonight for dinner. Soooo good!! And a hit with my family. It’s a keeper!
Yum! Shrimp tacos are such a favorite of mine but this slaw is next level! The cilantro lime flavor combo is legit. 🙂
These were delish! 10/10!!
I’m about to make this recipe. Only thing I added was a Serrano pepper to my cilantro sauce to spice it up. So Yummy!! Thank you for the recipe. I always like to try new ways of making food?
Hope you enjoyed!
Thank you for sharing. Made these tonight and they were a HUGE hit!
It was a huge hit with my family! It was SO good!