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Shrimp Tacos with Cilantro Lime Slaw

Shrimp tacos with cilantro lime slaw feature hot, pink shrimp and a bright green cabbage slaw tossed with jalapeño and lime. Cook the shrimp quickly in a hot skillet, then warm tortillas and build tacos with avocado and crema for a light coastal-style dinner.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican-Coastal
Calories: 430
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 lime juice used for the shrimp
  • salt
  • pepper
For the slaw and serving
  • 3 cup shredded cabbage
  • 0.25 cup fresh cilantro
  • 0.25 cup mayo
  • 1 lime juice used for the slaw
  • 1 jalapeño minced
  • 8 corn tortillas 8-10 total, warm
  • 1 avocado sliced
  • 1 crema for topping
  • 1 lime wedges for serving

Equipment

  • 1 cast iron skillet

Method
 

Cook the shrimp
  1. Toss the shrimp with olive oil, cumin, chili powder, salt, and pepper until evenly coated.
  2. Heat a cast iron skillet over high heat, then cook the shrimp for 2-3 minutes per side until pink and just cooked through.
  3. Squeeze lime juice over the cooked shrimp right in the skillet.
Make the cilantro lime slaw
  1. In a bowl, combine shredded cabbage, fresh cilantro, mayonnaise, lime juice, and minced jalapeño until glossy and evenly mixed.
Assemble the tacos
  1. Warm the corn tortillas until pliable.
  2. Fill each tortilla with several shrimp and a generous spoonful of cilantro-lime slaw.
  3. Top with avocado slices and a dollop of crema.
  4. Serve with lime wedges for squeezing.

Notes

For best texture, serve the tacos immediately after assembling so tortillas stay warm and slaw stays crisp. Refrigerate leftovers (shrimp + slaw separately) up to 3 days; freeze shrimp only up to 2 months for best quality (slaw doesn’t freeze well). For a lighter option, swap mayo in the slaw for Greek yogurt while keeping the same lime and jalapeño balance.