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Shrimp Tacos with Cilantro Lime Slaw

Shrimp tacos with cilantro lime slaw—quickly cooked pink shrimp and a crunchy, vibrant green cabbage slaw with lime and jalapeño. Warm corn tortillas are piled high with shrimp, creamy crema, and bright lime wedges for a light coastal-style taco dinner.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the shrimp
  • 1.5 lb large shrimp peeled
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 0.5 tsp chili powder
  • 1 lime juice
  • 1 salt
  • 1 pepper
For the slaw
  • 3 cup shredded cabbage
  • 0.25 cup fresh cilantro
  • 0.25 cup mayo
  • 1 lime juiced
  • 1 jalapeño minced
  • 8 -10 corn tortillas 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. Make sure every shrimp has a visible seasoning layer before cooking.
  2. Heat a skillet over high heat until very hot, then add shrimp in a single layer. Cook for 2-3 minutes per side until the shrimp are pink and just cooked through.
  3. Squeeze lime juice over the cooked shrimp right in the skillet. Toss briefly so the lime flavor coats the shrimp.
Make the cilantro lime slaw
  1. Combine shredded cabbage, fresh cilantro, mayonnaise, lime juice, and minced jalapeño in a bowl. Stir until the cabbage looks glossy and evenly speckled with jalapeño.
Assemble and serve
  1. Warm the corn tortillas until pliable and lightly heated through. Keep them covered so they stay warm as you fill them.
  2. Fill each tortilla with several shrimp and a generous spoonful of cilantro lime slaw. Add avocado slices, then top with a dollop of crema.
  3. Serve with lime wedges on the side. Photograph from the side to show the slaw and shrimp, with bright natural lighting and fresh cilantro-lime garnish.

Notes

For the best crunch, shred the cabbage fairly fine so it stays crisp under the slaw. Refrigerate leftover shrimp and slaw separately in airtight containers for up to 2 days; rewarm tortillas and shrimp gently so they don’t overcook. Freezing is not recommended for the slaw. For a lighter option, swap mayo for light Greek yogurt in the cilantro lime slaw.