Cilantro Lime Slaw Shrimp Tacos

Shrimp tacos served with slaw, jalapeños, and fresh vegetables arranged for a taco-night spread.

5 from 1 vote

Bright, fresh shrimp tacos with crisp cilantro-lime slaw and a tangy cream sauce. A quick, flavorful dinner ready in under 30 minutes.

Prep Time20

Cook Time5

Total Time25

Course: Main Dish

Cuisine: American, Tex-Mex

Keyword: cilantro, shrimp, slaw, tacos

Servings: servings

Calories: 455kcal

Author: Don't Sweat The Recipe

Ingredients

1 pound large raw shrimp, peeled and deveined
16 small corn tortillas or 8 flour tortillas
1 tablespoon olive oil
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground pepper

Slaw:

2 cups shredded green cabbage
2 cups shredded purple cabbage
2 green onions, diced (we use the green tops only)
3/4 cup cilantro, chopped
1 jalapeno, diced and seeded
Juice of 1 lime

Cilantro Lime Cream Sauce:

1/2 cup sour cream
3 tablespoons cilantro, chopped
2 tablespoons lime juice
Toppings: avocados (optional)

Instructions

In a medium bowl, combine the olive oil, cayenne pepper, chili powder, cumin, kosher salt, and black pepper. Add the shrimp and toss until evenly coated. Let marinate for about 10–15 minutes.
1 pound large raw shrimp, peeled and deveined, 1/4 teaspoon cayenne pepper, 1/4 teaspoon chili powder, 1/4 teaspoon cumin, 1/4 teaspoon kosher salt, 1/4 teaspoon fresh ground pepper
In a small bowl, whisk together the sour cream, chopped cilantro, and 2 tablespoons of lime juice until smooth. Refrigerate until ready to use.
1/2 cup sour cream, 3 tablespoons cilantro, chopped, 2 tablespoons lime juice
In a medium bowl, combine the green cabbage, purple cabbage, green onions, cilantro, jalapeño, and the juice of 1 lime. Toss to coat and set aside.
2 cups shredded green cabbage, 2 cups shredded purple cabbage, 2 green onions, diced, 3/4 cup cilantro, chopped, Juice of 1 lime, 1 jalapeno, diced and seeded
Heat a large skillet over medium-high heat. Add the shrimp in a single layer and sear for 1–2 minutes per side, just until pink and opaque. Remove from the heat immediately to prevent overcooking.
1 tablespoon olive oil
Warm the tortillas in a hot, dry skillet until pliable, or microwave them in a covered stack for 20–30 seconds. If using corn tortillas, layer two together for each taco to keep them from tearing.
16 small corn tortillas
Add a scoop of slaw to each tortilla stack, top with a few shrimp, sliced avocado, jalapeños (if using), and a drizzle of the cilantro-lime cream sauce.
Serve immediately with lime wedges.

Notes

Adjust the spice level to your taste. Up the cayenne in the shrimp or add more jalapenos to the slaw.

Nutrition