Shrimp Tacos with Creamy Cilantro Lime Slaw 🌮🦐

Hey there, taco lover! 🌮 If you’re in the mood for something fresh, zesty, and bursting with flavor, you’ve got to try these Shrimp Tacos with Creamy Cilantro Lime Slaw. They’re one of my go-to dinners — easy, colorful, and downright addictive. The shrimp cook up in just a few minutes with smoky spices, and the cool, creamy slaw brings that perfect balance of crunch and tang. Every bite is a little spicy, a little creamy, and totally refreshing. I love making these on weeknights or even for casual get-togethers because they look fancy but come together in no time!

And trust me — once you drizzle that lime crema over the shrimp and tuck everything into a warm tortilla, you’ll be hooked. It’s the kind of meal that feels like a beach day in every bite. 🌴

Nutritional Benefits

These tacos are not just delicious — they’re actually pretty good for you! Shrimp is lean, high in protein, and rich in essential nutrients like selenium and omega-3s. The cabbage in the slaw adds fiber and antioxidants, and the lime provides vitamin C for that immune-boosting punch. If you use corn tortillas and a light yogurt-based sauce, these can be a well-balanced, guilt-free meal packed with freshness and flavor.

Adaptable Variations

• Grill it: Fire up your grill and cook the shrimp outdoors for a smoky, summer vibe — perfect for BBQ season!
• Dairy-Free: Swap the Greek yogurt or sour cream in the sauce for vegan mayo or coconut yogurt — it still tastes amazing.
• Spice It Up: Add diced jalapeños or a dash of hot sauce for an extra fiery kick.
• Make it Tropical: Toss in diced mango or pineapple in your slaw for a sweet, beachy twist.
• Low-Carb Option: Skip the tortilla and serve everything over lettuce or cauliflower rice as a shrimp taco bowl!

The Recipe

Ingredients (makes 6 tacos)

• 1 lb (450 g) raw shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ teaspoon garlic powder
• ¼ teaspoon cumin
• Salt and black pepper, to taste
• 6 small tortillas (corn or flour)
• Lime wedges, for serving

Creamy Cilantro Lime Slaw

• 2 cups shredded cabbage (green, red, or a mix)
• ¼ cup Greek yogurt or sour cream
• 2 tablespoons mayonnaise
• 1 tablespoon lime juice (plus more to taste)
• 1 tablespoon chopped cilantro
• ½ teaspoon honey (optional, for balance)
• Salt and pepper, to taste

Optional Toppings

• Diced avocado or guacamole
• Sliced jalapeños
• Extra cilantro
• Cotija cheese or feta
• Hot sauce or extra lime crema drizzle

Instructions

1. Prep the shrimp: In a bowl, toss shrimp with olive oil, chili powder, paprika, garlic powder, cumin, salt, and pepper. Let it sit for 5–10 minutes while you prep the slaw.
2. Make the slaw: In another bowl, mix Greek yogurt, mayo, lime juice, cilantro, honey, salt, and pepper. Add shredded cabbage and toss until coated. Adjust seasoning and lime to your liking — it should taste zesty and fresh!
3. Cook the shrimp: Heat a skillet over medium-high heat. Add shrimp and cook for 2–3 minutes per side, until pink and slightly charred at the edges. Don’t overcook — shrimp cook fast!
4. Warm the tortillas: Heat them in a dry skillet for 20 seconds per side or wrap them in foil and warm in the oven. This makes them soft and pliable.
5. Assemble: Add a spoonful of slaw to each tortilla, top with shrimp, and finish with avocado, cheese, or extra sauce if you like.
6. Serve: Squeeze a little lime on top and enjoy right away while the shrimp are still warm and juicy!

Practical & Valuable Tips

• Dry the shrimp first: Pat them dry before seasoning — this helps them sear nicely instead of steaming.
• Make-ahead slaw: You can prep the slaw up to a day in advance. The flavors get even better as it sits in the fridge!
• Extra sauce idea: Blend Greek yogurt, lime juice, cilantro, garlic, and a touch of honey for a quick creamy drizzle — it’s addictive.
• Storage: Store leftover shrimp and slaw separately in the fridge. Reheat shrimp gently in a skillet for best texture.
• Perfect side: Serve with a side of Mexican rice, roasted corn salad, or crispy tortilla chips and salsa.

Frequently Asked Questions

1. Can I use frozen shrimp? Absolutely! Just thaw them completely, pat dry, and season as usual.
2. What can I use instead of shrimp? Fish like tilapia or cod works great, or try tofu or tempeh for a vegetarian option.
3. How spicy are these tacos? They’re mild, but you can easily adjust by adding more chili powder or hot sauce to taste.
4. Can I make the sauce lighter? Yes! Use all Greek yogurt instead of mayo for a tangier, lighter dressing.

Call to Action

If these Shrimp Tacos with Creamy Cilantro Lime Slaw brought a little sunshine to your dinner table, I’d love to see your version! Pin this recipe on Pinterest and tag me when you share your taco night — I can’t wait to see how you make them your own. 🌮🦐💚