Shrimp Tacos Cabbage Slaw Lime (Printable)
Spiced shrimp paired with cabbage slaw and lime crema on warm tortillas for a vibrant meal.
# What You Need:
→ For the Shrimp
01 - 1 lb raw medium shrimp, peeled and deveined
02 - 1 tablespoon olive oil
03 - 1 teaspoon chili powder
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon ground cumin
06 - 1/4 teaspoon garlic powder
07 - 1/4 teaspoon salt
08 - 1/4 teaspoon black pepper
→ For the Cabbage Slaw
09 - 2 cups finely shredded green cabbage
10 - 1 cup finely shredded red cabbage
11 - 1 small carrot, julienned
12 - 2 tablespoons chopped fresh cilantro
13 - 2 tablespoons mayonnaise
14 - 2 tablespoons plain Greek yogurt
15 - 1 tablespoon fresh lime juice
16 - 1 teaspoon honey
17 - Pinch of salt and pepper
→ For the Lime Crema
18 - 1/2 cup sour cream or Greek yogurt
19 - Zest of 1 lime
20 - 1 tablespoon fresh lime juice
21 - 1/4 teaspoon salt
→ For Serving
22 - 8 small corn or flour tortillas, warmed
23 - Extra lime wedges
24 - Sliced jalapeños
25 - Fresh cilantro leaves
# Directions:
01 - Combine shrimp with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper in a medium bowl. Toss to coat evenly. Set aside to marinate while preparing the slaw.
02 - Combine green and red cabbage, carrot, and cilantro in a large bowl. Whisk together mayonnaise, Greek yogurt, lime juice, honey, salt, and pepper in a small bowl. Pour dressing over the cabbage mixture and toss until evenly coated. Refrigerate until ready to use.
03 - Mix sour cream or Greek yogurt, lime zest, lime juice, and salt in a small bowl. Set aside until ready to assemble.
04 - Heat a large skillet or grill pan over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side, until opaque and lightly charred. Remove from heat.
05 - Spread a spoonful of lime crema onto each warmed tortilla. Top with cabbage slaw and a few shrimp. Garnish with extra cilantro, jalapeños, and a squeeze of lime, if desired. Serve immediately.
# Expert Tips:
01 -
- The cabbage slaw stays perfectly crunchy, a trick I learned after making soggy coleslaw for years
- These come together in under 30 minutes, making them perfect for those weeknights when takeout feels like the only option
02 -
- Overcooked shrimp turn rubbery, so pull them from heat the moment they're opaque throughout
- The slaw needs at least 10 minutes in the fridge to let the dressing soften the cabbage just slightly
03 -
- The honey in the slaw balances the acidity from the lime, don't skip it even if you usually avoid sweeteners in savory dishes
- Leftover shrimp and slaw actually make a decent lunch salad the next day, just don't assemble the tacos in advance