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

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

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

Method
 

  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.