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Shrimp Tacos with Cilantro Lime Slaw

Shrimp tacos with cilantro lime slaw—quickly seared pink shrimp tucked into warm corn tortillas and topped with a crisp, tangy cabbage slaw. Light and coastal, with lime juice brightness and jalapeño heat.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main
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
  • 1 salt and pepper
For the slaw
  • 3 cup shredded cabbage
  • 0.25 cup fresh cilantro
  • 0.25 cup mayo
  • 1 lime juiced
  • 1 jalapeño minced
To assemble
  • 10 corn tortillas 8-10
  • 1 avocado slices
  • 1 crema or crema
  • 1 lime wedges

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the shrimp
  1. Toss the shrimp with olive oil, cumin, chili powder, salt, and pepper until evenly coated. Heat a cast iron skillet over high heat.
  2. Cook the shrimp for 2-3 minutes per side until pink and just cooked through. Squeeze lime juice over the cooked shrimp right in the skillet.
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 coated.
Warm tortillas and assemble tacos
  1. Warm the corn tortillas in the skillet until pliable, about 15-30 seconds per side. Fill each tortilla with several shrimp and a generous spoonful of cilantro lime slaw.
  2. Top the tacos with avocado slices and a dollop of crema. Serve immediately with lime wedges.

Notes

Pro tip: cook the shrimp just until pink and stop immediately—overcooking makes them rubbery. Refrigerate leftovers in a sealed container for up to 2 days; for best texture, store slaw and shrimp separately. Freezing is not recommended for slaw. For a lighter option, swap mayonnaise in the slaw for Greek yogurt (use equal amount) to keep the same tangy vibe.