Name: Shrimp Tacos with Cilantro Lime Slaw
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Cuisine: Mexican
Ingredients: 1 lb raw shrimp, peeled and deveined; 1 tablespoon olive oil; 1 teaspoon chili powder; 1/2 teaspoon cumin; 1/2 teaspoon paprika; 1/4 teaspoon garlic powder; Salt and pepper to taste; Juice of 1/2 lime; 2 cups shredded cabbage (green or a mix of red and green); 1/4 cup chopped fresh cilantro; 2 tablespoons mayonnaise; 1 tablespoon Greek yogurt (or more mayo); Juice of 1 lime; 1 teaspoon honey; Salt and pepper to taste; 8 small corn or flour tortillas; Lime wedges, for serving; Extra chopped cilantro, for garnish; Optional toppings: sliced avocado, hot sauce, crumbled queso fresco

Zesty, flavorful, and incredibly easy to prepare, these Shrimp Tacos with Cilantro Lime Slaw are everything I want in a weeknight dinner—quick, fresh, and full of bold taste. The juicy, spiced shrimp paired with the tangy crunch of the slaw make each bite irresistibly satisfying. Whether it’s Taco Tuesday or just a craving for something light and vibrant, this recipe delivers every time.

Why You’ll Love This Recipe

I love how quickly this comes together—just 15 minutes of prep and a few minutes of cooking. The combination of smoky, spicy shrimp with a creamy, citrusy slaw gives the tacos layers of texture and flavor. It’s a dish that feels indulgent but is still light and wholesome. The optional toppings let me customize the tacos to suit my mood or what I have on hand, making this recipe incredibly versatile. Plus, it’s naturally gluten-free if I use corn tortillas, and high in protein.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Shrimp:

1 lb raw shrimp, peeled and deveined

1 tablespoon olive oil

1/2 teaspoon cumin

1 teaspoon chili powder

1/2 teaspoon paprika

1/4 teaspoon garlic powder

Salt and pepper to taste

Juice of 1/2 lime

For the Cilantro Lime Slaw:

2 cups shredded cabbage (green or a mix of red and green)

1/4 cup chopped fresh cilantro

2 tablespoons mayonnaise

1 tablespoon Greek yogurt (or more mayo)

Juice of 1 lime

1 teaspoon honey

Salt and pepper to taste

For Assembly:

8 small corn or flour tortillas

Lime wedges, for serving

Extra chopped cilantro, for garnish

Optional toppings: sliced avocado, hot sauce, crumbled queso fresco

Directions

I start by marinating the shrimp. In a bowl, I combine the olive oil, chili powder, cumin, paprika, garlic powder, lime juice, salt, and pepper with the shrimp. I toss everything to coat and let it sit for about 10–15 minutes.

While the shrimp marinates, I prepare the slaw. I whisk together the mayonnaise, Greek yogurt, lime juice, honey, salt, and pepper in a large bowl. Then, I add the shredded cabbage and chopped cilantro, tossing everything until well combined. I set it aside so the flavors can meld.

Next, I heat a large skillet over medium-high heat. I add the shrimp in a single layer and cook for 2–3 minutes on each side until they’re pink and cooked through. Once done, I remove them from the heat.

I warm the tortillas in a dry skillet or microwave until they’re soft and pliable.

To assemble, I fill each tortilla with a generous spoonful of the slaw and top it with several shrimp. I like to garnish mine with extra cilantro, slices of avocado, queso fresco, and a squeeze of fresh lime.

Servings and timing

This recipe makes 4 servings and takes about 21 minutes total—15 minutes to prep and around 6 minutes to cook. Each serving is approximately 290 kcal.

Variations

I sometimes swap the shrimp for grilled fish or chicken if I’m out of shrimp.

For a dairy-free version, I use only mayo in the slaw or a plant-based alternative.

If I’m craving extra crunch, I add some thinly sliced radishes or carrots to the slaw.

For added spice, I like to mix a little chipotle in adobo sauce into the slaw dressing.

Flour tortillas make these a little more filling, while corn tortillas keep them gluten-free.

Storage/Reheating

I store leftover shrimp and slaw separately in airtight containers in the fridge for up to 2 days. The shrimp can be reheated gently in a skillet or microwave. I avoid reheating the slaw, as it’s best served cold and fresh. The tortillas should be stored in a zip-top bag and warmed before serving again.

Related Recipes:

Cranberry Pecan Slaw

FAQs

How do I know when the shrimp is cooked?

I look for the shrimp to turn pink and opaque with a slight curl. It usually takes just 2–3 minutes per side. Overcooking will make them rubbery, so I keep an eye on them.

Can I make the slaw ahead of time?

Yes, I like making the slaw up to a few hours in advance. It gives the flavors time to blend, but I avoid making it too far ahead or it might get soggy.

Can I use frozen shrimp?

Absolutely. I thaw frozen shrimp under cold water or overnight in the fridge before cooking. Just make sure to pat them dry before marinating.

What kind of cabbage works best?

I usually use green cabbage, but I sometimes mix in red cabbage for color and texture. Both hold up well in the slaw and keep it crisp.

Are these tacos spicy?

The shrimp has a mild kick from the chili powder and paprika. If I want more heat, I add hot sauce or diced jalapeños when serving.

Conclusion

These shrimp tacos with cilantro lime slaw are one of my go-to recipes when I want something quick, fresh, and flavorful. The balance of zesty shrimp and creamy slaw wrapped in a warm tortilla makes each bite a treat. I love how easy it is to adapt the recipe, and it’s always a hit whether I’m cooking for myself or sharing with friends.

📖 Recipe: