Save Fresh, zesty shrimp tacos topped with a crisp cabbage slaw and a tangy lime crema—perfect for a quick and flavorful meal.
I first served this to my family on a warm evening and everyone loved the balance of tangy lime and smoky spices.
Ingredients
- Shrimp: 1 lb (450 g) medium shrimp peeled and deveined 1 tbsp olive oil 1 tsp chili powder 1/2 tsp smoked paprika 1/2 tsp ground cumin 1/4 tsp garlic powder 1/4 tsp salt 1/4 tsp black pepper
- Cabbage Slaw: 2 cups (150 g) shredded green cabbage 1 cup (75 g) shredded red cabbage 1/4 cup (30 g) finely sliced red onion 1/4 cup (5 g) chopped fresh cilantro 2 tbsp freshly squeezed lime juice 1 tbsp olive oil 1/2 tsp salt
- Lime Crema: 1/2 cup (120 g) sour cream or Greek yogurt 1 tbsp freshly squeezed lime juice 1/2 tsp lime zest Pinch of salt
- To Serve: 8 small corn or flour tortillas Lime wedges Extra cilantro (optional)
Instructions
- Prepare Shrimp:
- In a bowl toss shrimp with olive oil chili powder smoked paprika cumin garlic powder salt and black pepper until evenly coated.
- Cook Shrimp:
- Heat a large skillet over medium-high heat Add shrimp and cook for 2 minutes per side or until pink and opaque Remove from heat.
- Make Slaw:
- Combine green and red cabbage red onion cilantro lime juice olive oil and salt in a large bowl Toss until well mixed.
- Make Lime Crema:
- Whisk together sour cream or Greek yogurt lime juice lime zest and a pinch of salt in a small bowl.
- Warm Tortillas:
- Warm tortillas in a dry skillet or microwave until pliable.
- Assemble Tacos:
- Spread a spoonful of lime crema on each tortilla Top with cabbage slaw shrimp and extra cilantro if desired Serve with lime wedges.
Save This recipe always brings my family together around the dinner table for a fun and delicious meal.
Notes
For extra heat add sliced jalapeño or a dash of hot sauce to the slaw or crema. Allergen info: Contains shellfish and dairy. Corn tortillas are naturally gluten-free but check for cross-contamination.
Required Tools
Large skillet Mixing bowls Tongs Chefs knife Cutting board
Nutritional Information
Per serving (2 tacos): Calories 340 Total Fat 14 g Carbohydrates 32 g Protein 22 g
Save This recipe is perfect for weeknight dinners or casual gatherings and always impresses guests.
Recipe FAQs
- → How long should the shrimp be cooked?
Cook the shrimp for about 2 minutes per side until pink and opaque to ensure tenderness.
- → What can I use instead of shrimp?
Grilled fish or tofu make excellent alternatives for different protein preferences.
- → Can I add heat to the dish?
Yes, add sliced jalapeño or a dash of hot sauce to the slaw or lime crema for extra spice.
- → How do I make the cabbage slaw crisp and fresh?
Use fresh shredded green and red cabbage mixed with red onion and cilantro, then dress with lime juice and olive oil just before serving.
- → What type of tortillas works best?
Small corn or flour tortillas warmed until pliable complement the dish nicely.