Shrimp Tacos with Lime Crema Slaw

These Shrimp Tacos with Lime Crema Slaw are made with soft tortillas, juicy and tender shrimp seasoned with classic Mexican spices, and a delicious cabbage and cilantro slaw tossed in homemade lime crema sauce. It's the perfect summer weeknight meal, ready on your table in about 20 minutes. Backyard patio, these soft tortilla tacos are waiting for you!

I rely on this easy shrimp tacos recipe way more than you'd expect! It's such a great recipe —quick, easy, and full of flavor — and the whole family loves it. We can easily eat this dish every night of the week, especially during the hot summer months! The lime-infused cabbage slaw adds extra texture and flavor that pairs perfectly with the savory, spicy shrimp. It's a real crowd pleaser!

Why You'll Love These Shrimp Tacos

• Ready in less than 30 minutes. We all need a few easy weeknight dinner recipes we can keep in our back pocket for busy nights, and these spicy shrimp tacos are the perfect choice. While the shrimp cooks, you can prepare the slaw and warm the tortillas to have the entire meal ready at once. It's my favorite way to get dinner on the table quickly!
• Light and summery. Just like my fish tacos, these zesty shrimp tacos are packed with flavor without being over the top. They're light and refreshing yet loaded with so much flavor, thanks to the homemade taco seasoning and fresh ingredients. It's perfect for the warm summer months, but we like to make them all year long.
• Minimal ingredients required. No one wants to shuttle arms full of ingredients to the counter to throw together dinner. This recipe looks like it has a lot of ingredients, but most of those are spices! The other ingredients are super simple pantry staples most of us already have on hand.

Ingredient Notes

If you love my fish tacos, then you will love these. To make this delicious Shrimp Tacos, you will need the following ingredients (full measurements in recipe card below):

• shrimp - I used large white shrimp. Prepare the shrimp by peeling, deveining and removing the tails.
• seasoning for the shrimp - made with a combination of cumin, garlic powder, cayenne pepper, paprika, lime juice, oil, and salt.
• lime crema slaw - made with a combination of shredded cabbage, cilantro, garlic, sour cream (or Greek yogurt), mayonnaise, lime juice, and salt. For the cabbage, you can use regular cabbage or purple cabbage. I used both.
• soft taco tortillas - corn tortillas or flour tortillas. Use corn tortillas if you want to keep this dish gluten-free.
• toppings - I topped these tacos with avocado. You could also top it with guacamole or pineapple salsa.

You will also need measuring cups and spoons, and mixing bowls.

How to Make the Best Shrimp Tacos

1. Make the lime crema slaw. In a small mixing bowl, combine sour cream, mayonnaise, lime juice, and salt. In a medium mixing bowl, toss together cabbage, cilantro, and garlic. Pour in half the lime crema sauce into the slaw and toss to combine. Save the rest of the sauce to drizzle on top. 

2. Prep the shrimp. Peel and devein the shrimp and remove the tails. Use a paper towel to pat the shrimp completely dry.
3. Cook the shrimp. You can cook the shrimp in a skillet over the stove, in the air fryer, or on the grill.
   • To pan-fry: Heat oil in a large skillet over medium-high heat until hot, about 1-2 minutes. Add shrimp and cook until it turns orange and opaque, about 4-5 minutes. Add seasoning including lime juice, cumin, garlic powder, paprika, cayenne, and salt. Toss to coat evenly. Cook for another 2 minutes and remove from heat.
   • To air fry: In a medium mixing bowl, combine shrimp, olive oil, lime juice, cumin, garlic powder, paprika, cayenne, and salt. Toss to combine and let it sit for a few minutes. Then, transfer to the air fryer basket and air fry at 350F for 13 minutes, shaking the basket halfway. 
   • To grill: In a medium mixing bowl, combine shrimp, olive oil, lime juice, cumin, garlic powder, paprika, cayenne, and salt. Toss to combine and let it sit for a few minutes. Then, thread the seasoned shrimp onto skewers and place them on a grill over medium-high heat. Cook for 2-3 minutes per side until shrimp and pink and cooked through.

4. Heat tortillas. Heat the soft tortillas according to the package instructions, or heat in an ungreased skillet over medium heat for 30 seconds per side. You can also heat it directly on a gas burner for a few seconds to get char marks on the edges.

5. Assemble the tacos. Add a spoonful of slaw to each taco, top with 4 shrimp and sliced avocado. Drizzle a spoonful of lime crema sauce on top. Serve with lime wedges on the side, if desired.

How to Serve

These homemade Shrimp Tacos with Lime Crema Slaw are delicious served on its own with some classic Mexican sides:

• Guacamole
• Pico de Gallo
• Refried Beans
• Mexican Street Corn (Elote)
• Pinto Bean Soup (Sopa Tarasca)
• Black Beans and Rice

For more recipes, see our 25 Mexican Side Dishes.

Storing Instructions

How to Store

Once prepared, store the leftover shrimp and slaw in separate containers in the fridge for 3-4 days.

How to Reheat

I prefer to lightly microwave the shrimp or warm it in a skillet on the stove while I warm the tortillas in the microwave. Place the cold slaw on top and serve!

FAQ

More Taco Recipes

• 15 Best Taco Recipes
• Fish Tacos with Lime Crema
• Crispy Refried Bean Tacos
• Carne Asada Tacos
• Chicken Tacos
• Fish Stick Tacos

Print