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Shrimp Tacos with Cilantro Lime Slaw

Shrimp tacos with cilantro lime slaw are a light, coastal-style dinner with pink shrimp cooked fast and topped with a bright green lime-jalapeño slaw. Warm corn tortillas hold tender shrimp, creamy slaw, avocado, and crema for a fresh finish.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Mexican-Coastal
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
  • 0.25 tsp salt
  • 0.25 tsp pepper
For the slaw
  • 3 cup shredded cabbage
  • 0.25 cup fresh cilantro
  • 0.25 cup mayo
  • 1 lime juiced
  • 1 jalapeño minced
For serving
  • 10 corn tortillas 8-10
  • 1 avocado sliced
  • 1 crema dollop
  • 1 lime wedges for serving

Equipment

  • 1 cast iron skillet

Method
 

Make the shrimp
  1. Toss peeled shrimp with olive oil, cumin, chili powder, salt, and pepper until evenly coated.
  2. Heat a cast iron skillet over high heat, add shrimp in a single layer, and cook for 2-3 minutes per side until pink and just cooked through.
  3. Squeeze lime juice over the cooked shrimp right before removing from the heat.
Make the cilantro lime slaw
  1. Combine shredded cabbage, fresh cilantro, mayonnaise, lime juice, and minced jalapeño in a bowl until the cabbage is evenly coated.
Warm tortillas and assemble tacos
  1. Warm corn tortillas until pliable, then fill each with several shrimp and a generous spoonful of cilantro lime slaw.
  2. Top tacos with avocado slices and a dollop of crema, then serve with lime wedges.

Notes

For the best texture, cook the shrimp only until pink and just done—overcooking will make them rubbery. Store leftover shrimp and slaw separately in airtight containers in the refrigerator up to 2 days; warm shrimp gently and re-toss slaw. Freezing is not recommended for the slaw. For a lighter option, swap mayo for plain Greek yogurt in the slaw.