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Shrimp Tacos with Slaw and Cilantro Lime Crema
Emily

Shrimp Tacos with Slaw and Cilantro Lime Crema

These shrimp tacos are loaded with flavor — spiced shrimp, crunchy cabbage slaw, and a tangy cilantro lime crema all wrapped in warm corn tortillas. A fresh, vibrant meal that’s perfect for weeknights or entertaining.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 tacos
Course: Main Course
Cuisine: Mexican
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound shrimp, peeled and deveined
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1 tsp cumin
  • salt and black pepper, to taste
  • 2 cups shredded cabbage (red and green mix)
  • 1 carrot, shredded
  • 1/4 cup red onion, thinly sliced
  • 2 tbsp apple cider vinegar
  • salt and black pepper, to taste
  • 1/2 cup sour cream
  • 1 lime, juice and zest
  • 1/4 cup fresh cilantro, chopped
  • salt, to taste
  • 8 small corn tortillas
  • fresh cilantro leaves, for garnish
  • lime wedges, for serving

Equipment

  • Mixing bowls
  • skillet
  • spatula or tongs
  • knife and cutting board
  • Whisk

Method
 

  1. In a bowl, mix olive oil, chili powder, cumin, salt, and black pepper. Add shrimp and stir to coat. Marinate for 10–15 minutes.
  2. Heat a skillet over medium-high heat. Cook shrimp for 2–3 minutes per side until pink and cooked through.
  3. In a large bowl, combine cabbage, carrot, red onion, vinegar, salt, and pepper. Toss to combine.
  4. In a small bowl, whisk together sour cream, lime juice and zest, cilantro, and salt.
  5. Warm tortillas, then assemble tacos with slaw, shrimp, and crema. Garnish with cilantro leaves and serve with lime wedges.

Notes

For extra heat, add sliced jalapeños or a pinch of cayenne to the shrimp marinade. You can also swap sour cream with Greek yogurt for a lighter crema. Serve immediately for the best texture.