Shrimp Tacos With Cabbage Slaw & Lime Crema – Fresh, Bright, and Weeknight-Friendly

Shrimp tacos hit that sweet spot between quick and satisfying. They feel special without demanding hours in the kitchen. With crisp cabbage slaw, juicy seasoned shrimp, and a silky lime crema, every bite brings freshness and a little zing.

This version is simple enough for a Tuesday night, yet fun enough for having friends over. You’ll build layers of texture and flavor, then tuck everything into warm tortillas for a reliable crowd-pleaser.

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Shrimp Tacos With Cabbage Slaw & Lime Crema – Fresh, Bright, and Weeknight-Friendly

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Ingredients

• Shrimp: 1 pound medium shrimp (about 21–30 count), peeled and deveined
• Tortillas: 8–12 small corn or flour tortillas
• For the Cabbage Slaw: 3 cups shredded green or red cabbage (or a mix)
• 1/2 small red onion, thinly sliced
• 1 small jalapeño, seeded and finely chopped (optional)
• 1/3 cup chopped fresh cilantro
• 2 tablespoons lime juice
• 1 tablespoon apple cider vinegar (or white wine vinegar)
• 1 tablespoon olive oil
• 1/2 teaspoon sugar or honey
• Salt and black pepper, to taste
• For the Lime Crema: 1/2 cup sour cream or Greek yogurt
• 1 tablespoon mayonnaise (optional for extra silkiness)
• 1–2 tablespoons lime juice (to taste)
• 1 teaspoon lime zest
• 1 small garlic clove, grated or very finely minced
• Pinch of salt
• For the Shrimp Seasoning: 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8–1/4 teaspoon cayenne (optional)
• Salt and black pepper
• Optional Toppings: Avocado slices, crumbled cotija or feta, hot sauce, extra cilantro, lime wedges

Instructions

• Prep the shrimp. Pat the shrimp dry with paper towels.Dry shrimp sear better and don’t steam.
• Season the shrimp. In a bowl, toss shrimp with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne (if using), and a good pinch of salt and pepper. Set aside while you make the slaw.
• Mix the slaw dressing. In a large bowl, whisk lime juice, vinegar, olive oil, sugar or honey, and a pinch of salt and pepper.
• Make the slaw. Add shredded cabbage, red onion, jalapeño, and cilantro to the bowl. Toss to coat.Taste and adjust salt, pepper, and acidity. It should be bright and a little tangy.
• Stir together the lime crema. In a small bowl, combine sour cream (or yogurt), mayonnaise, lime juice, lime zest, garlic, and a pinch of salt. Thin with a teaspoon of water if you prefer a drizzle.Taste—add more lime or salt if needed.
• Warm the tortillas. Heat a dry skillet over medium. Warm each tortilla for 20–30 seconds per side until pliable and lightly toasty. Keep them wrapped in a clean kitchen towel to stay soft.
• Cook the shrimp. Heat a large skillet over medium-high.When hot, add a drizzle of oil and the seasoned shrimp in a single layer. Cook 1–2 minutes per side, just until opaque and lightly browned. Do not overcook.
• Assemble the tacos. Add a generous layer of slaw to each warm tortilla, top with shrimp, then spoon or drizzle lime crema over the top.Finish with avocado, cheese, hot sauce, and extra cilantro if you like. Serve with lime wedges.

What Makes This Special

These tacos are all about balance—cool, crunchy slaw against hot, garlicky shrimp. The lime crema ties it together with citrusy brightness that isn’t heavy.

You can prep the slaw and crema ahead of time, so dinner comes together fast when you’re hungry. It’s also incredibly adaptable: change the spice level, swap the toppings, or use what you already have on hand. Most importantly, the flavors feel clean and fresh, not fussy.

Shopping List

• Shrimp: 1 pound medium shrimp (about 21–30 count), peeled and deveined
• Tortillas: 8–12 small corn or flour tortillas
• For the Cabbage Slaw:
  • 3 cups shredded green or red cabbage (or a mix)
  • 1/2 small red onion, thinly sliced
  • 1 small jalapeño, seeded and finely chopped (optional)
  • 1/3 cup chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon apple cider vinegar (or white wine vinegar)
  • 1 tablespoon olive oil
  • 1/2 teaspoon sugar or honey
  • Salt and black pepper, to taste
• For the Lime Crema:
  • 1/2 cup sour cream or Greek yogurt
  • 1 tablespoon mayonnaise (optional for extra silkiness)
  • 1–2 tablespoons lime juice (to taste)
  • 1 teaspoon lime zest
  • 1 small garlic clove, grated or very finely minced
  • Pinch of salt
• For the Shrimp Seasoning:
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/8–1/4 teaspoon cayenne (optional)
  • Salt and black pepper
• Optional Toppings: Avocado slices, crumbled cotija or feta, hot sauce, extra cilantro, lime wedges

Step-by-Step Instructions

1. Prep the shrimp. Pat the shrimp dry with paper towels.

   Dry shrimp sear better and don’t steam.

2. Season the shrimp. In a bowl, toss shrimp with olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne (if using), and a good pinch of salt and pepper. Set aside while you make the slaw.
3. Mix the slaw dressing. In a large bowl, whisk lime juice, vinegar, olive oil, sugar or honey, and a pinch of salt and pepper.
4. Make the slaw. Add shredded cabbage, red onion, jalapeño, and cilantro to the bowl. Toss to coat.

   Taste and adjust salt, pepper, and acidity. It should be bright and a little tangy.

5. Stir together the lime crema. In a small bowl, combine sour cream (or yogurt), mayonnaise, lime juice, lime zest, garlic, and a pinch of salt. Thin with a teaspoon of water if you prefer a drizzle.

   Taste—add more lime or salt if needed.

6. Warm the tortillas. Heat a dry skillet over medium. Warm each tortilla for 20–30 seconds per side until pliable and lightly toasty. Keep them wrapped in a clean kitchen towel to stay soft.
7. Cook the shrimp. Heat a large skillet over medium-high.

   When hot, add a drizzle of oil and the seasoned shrimp in a single layer. Cook 1–2 minutes per side, just until opaque and lightly browned. Do not overcook.

8. Assemble the tacos. Add a generous layer of slaw to each warm tortilla, top with shrimp, then spoon or drizzle lime crema over the top.

   Finish with avocado, cheese, hot sauce, and extra cilantro if you like. Serve with lime wedges.

Keeping It Fresh

The slaw tastes even better after 15–30 minutes, as the flavors meld and the cabbage softens slightly. If you’re making it ahead, keep it refrigerated and give it a toss before serving.

The crema keeps in the fridge for up to 3 days; cover it tightly so it doesn’t absorb fridge smells. Cook the shrimp right before serving for the best texture. If you must reheat, do it gently over low heat for 1–2 minutes to avoid rubbery shrimp.

Benefits of This Recipe

• Quick and easy: From start to finish, you’re looking at about 30 minutes.
• Balanced flavors: Tangy, creamy, spicy, and fresh all in one bite.
• Customizable: Adjust heat, swap toppings, or choose your preferred tortillas.
• Lighter option: Lean protein with plenty of crunchy veggies.
• Great for gatherings: Set up a taco bar and let everyone build their own.

Pitfalls to Watch Out For

• Overcooking the shrimp: Shrimp turn rubbery fast.

  Pull them as soon as they’re just opaque and curled into a loose “C.”

• Skipping the pat-dry step: Wet shrimp won’t sear well and may release moisture into the pan.
• Under-seasoning: Taste the slaw and crema and adjust salt and acid so they pop.
• Cold tortillas: Warm tortillas won’t crack and make the tacos taste better. Don’t skip this.
• Too much liquid in the slaw: If it gets watery, use tongs to shake off excess before assembling.

Recipe Variations

• Chipotle Crema: Blend the crema with 1 teaspoon adobo sauce (from chipotles) for smoky heat.
• Mango or Pineapple Salsa: Add a sweet, juicy topping with diced fruit, red onion, cilantro, and lime.
• Garlic-Lime Butter Shrimp: Sauté shrimp in butter with extra garlic and finish with lime juice for a richer flavor.
• Cajun Twist: Use Cajun seasoning and add quick-pickled onions for punch.
• Grilled Version: Skewer and grill shrimp over medium-high heat, 2–3 minutes per side.
• Dairy-Free: Use a dairy-free yogurt for the crema or make a simple lime-cilantro vinaigrette instead.
• Low-Carb: Serve over shredded cabbage or cauliflower rice instead of tortillas.

FAQ

Can I use frozen shrimp?

Yes. Thaw them in a bowl of cold water for 10–15 minutes, then drain and pat very dry before seasoning.

Frozen shrimp are often flash-frozen at peak freshness, so they work well.

What size shrimp should I buy?

Medium (21–30 count) or large (16–20 count) are ideal. They cook fast and fit nicely in a small tortilla.

Corn or flour tortillas?

Either works. Corn gives a classic, slightly toasty flavor and a bit of chew.

Flour is softer and more flexible. Warm whichever you choose.

How spicy are these tacos?

They’re mild to medium as written. To adjust heat, add or omit the jalapeño and cayenne, or serve with hot sauce so everyone can customize.

Can I make anything ahead?

Yes.

Make the slaw and crema up to a day ahead and refrigerate. Cook shrimp right before serving for best texture.

What if I don’t have cabbage?

Use a bagged coleslaw mix or finely shredded lettuce. If using lettuce, dress it lightly right before serving so it doesn’t wilt.

How do I keep tortillas from tearing?

Warm them until pliable and keep them wrapped in a towel.

For corn tortillas, you can double them up if they’re thin.

What else can I serve with these?

Try black beans, grilled corn, cilantro-lime rice, or a simple tomato-cucumber salad. Keep sides fresh and simple to match the tacos.

Can I substitute another protein?

Absolutely. Use fish (like cod or mahi-mahi), chicken thighs, or tofu.

Keep the seasoning and toppings the same for a similar vibe.

How do I store leftovers?

Store shrimp, slaw, crema, and tortillas separately. Shrimp keep 2 days in the fridge; reheat gently. The slaw stays crisp for about a day, and the crema lasts up to 3 days.

Wrapping Up

Shrimp Tacos with Cabbage Slaw & Lime Crema deliver big flavor with minimal effort.

You get juicy, well-seasoned shrimp, crisp slaw, and creamy citrus notes all wrapped in warm tortillas. Keep the steps simple, taste as you go, and serve with a squeeze of lime. It’s an easy win for busy nights and a guaranteed hit for casual get-togethers.