Shrimp Tacos with Cabbage Slaw and Lime Crema Recipe

Introduction

Shrimp tacos with cabbage slaw and lime crema offer a flavorful and fresh twist on a classic favorite. This recipe combines spicy, tangy shrimp with crisp slaw and creamy lime sauce for a perfect balance. It’s quick to prepare and sure to impress at any meal.

Ingredients

• 1 lb raw medium shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups finely shredded green cabbage
• 1 cup finely shredded red cabbage
• 1 small carrot, julienned
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons mayonnaise
• 2 tablespoons plain Greek yogurt
• 1 tablespoon fresh lime juice
• 1 teaspoon honey
• Pinch of salt and pepper
• 1/2 cup sour cream or Greek yogurt
• Zest of 1 lime
• 1 tablespoon fresh lime juice
• 1/4 teaspoon salt
• 8 small corn or flour tortillas, warmed
• Extra lime wedges
• Sliced jalapeños
• Fresh cilantro leaves

Instructions

1. Step 1: In a medium bowl, combine the shrimp with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper. Toss well to coat evenly and set aside to marinate while you prepare the slaw.
2. Step 2: In a large bowl, mix the green and red cabbage, julienned carrot, and chopped cilantro. In a separate small bowl, whisk together mayonnaise, Greek yogurt, lime juice, honey, and a pinch of salt and pepper. Pour the dressing over the cabbage mixture and toss until coated. Refrigerate until ready to serve.
3. Step 3: For the lime crema, combine sour cream or Greek yogurt with lime zest, lime juice, and salt in a small bowl. Set aside.
4. Step 4: Heat a large skillet or grill pan over medium-high heat. Add shrimp in a single layer and cook for 2-3 minutes per side, until opaque and slightly charred. Remove from heat.
5. Step 5: To assemble, spread a spoonful of lime crema on each warmed tortilla. Top with a portion of cabbage slaw and several shrimp. Garnish with extra cilantro, sliced jalapeños, and a squeeze of fresh lime. Serve immediately.

Tips & Variations

• Use fresh lime juice for the best tangy flavor in both the slaw and crema.
• Swap out the shrimp for grilled fish or chicken strips for variety.
• For extra heat, add more jalapeños or a dash of hot sauce to the crema.
• Make the slaw a few hours ahead to let the flavors meld and keep it chilled until serving.

Storage

Store leftover shrimp, slaw, and lime crema separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp briefly in a skillet until warmed through. Keep tortillas wrapped in foil to maintain softness. Assemble tacos just before serving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well. Thaw completely and pat dry before marinating to ensure the seasoning sticks and the shrimp cooks evenly.

What can I substitute for mayonnaise in the slaw dressing?

You can replace mayonnaise with extra Greek yogurt for a lighter, tangier dressing without compromising creaminess.

Shrimp Tacos with Cabbage Slaw and Lime Crema Recipe

Print Recipe

★★★★★

4.8 from 93 reviews

These vibrant Shrimp Tacos with Cabbage Slaw and Lime Crema are a perfect fusion of zesty, spicy, and fresh flavors. Succulent, seasoned shrimp are pan-seared and served atop a crunchy, colorful cabbage slaw dressed in a tangy lime and honey sauce. Finished with a creamy lime crema and garnished with fresh cilantro and jalapeños, these tacos are an easy, flavorful meal ideal for weeknight dinners or casual gatherings.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 6 minutes
• Total Time: 21 minutes
• Yield: 8 tacos 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Shrimp Marinade

• 1 lb raw medium shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Cabbage Slaw

• 2 cups finely shredded green cabbage
• 1 cup finely shredded red cabbage
• 1 small carrot, julienned
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons mayonnaise
• 2 tablespoons plain Greek yogurt
• 1 tablespoon fresh lime juice
• 1 teaspoon honey
• Pinch of salt and pepper

Lime Crema

• 1/2 cup sour cream or Greek yogurt
• Zest of 1 lime
• 1 tablespoon fresh lime juice
• 1/4 teaspoon salt

For Assembly

• 8 small corn or flour tortillas, warmed
• Extra lime wedges
• Sliced jalapeños
• Fresh cilantro leaves

Instructions

1. Marinate the Shrimp: In a medium bowl, combine the shrimp with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper. Toss everything together thoroughly to coat the shrimp evenly with the spices. Set aside to allow the flavors to meld while you prepare the slaw.
2. Prepare the Cabbage Slaw: In a large bowl, mix together the green cabbage, red cabbage, julienned carrot, and chopped fresh cilantro. In a separate small bowl, whisk the mayonnaise, Greek yogurt, fresh lime juice, honey, salt, and pepper until smooth. Pour this dressing over the cabbage mixture and toss well to coat every strand. Refrigerate the slaw until you are ready to assemble the tacos.
3. Make the Lime Crema: Combine the sour cream or Greek yogurt with lime zest, lime juice, and salt in a small bowl. Stir until fully blended. Set this aside to enhance the fresh lime flavor while assembling the tacos.
4. Cook the Shrimp: Heat a large skillet or grill pan over medium-high heat. Once hot, add the marinated shrimp in a single layer. Cook for 2 to 3 minutes on each side until the shrimp turn opaque and develop a slight char. Remove the skillet from heat to prevent overcooking.
5. Assemble the Tacos: Warm the tortillas and spread a generous spoonful of lime crema on each. Layer with a portion of the cabbage slaw, followed by several cooked shrimp. Garnish with extra fresh cilantro leaves, sliced jalapeños for some heat, and a squeeze of lime juice. Serve the shrimp tacos immediately to enjoy the freshness and contrasting textures.

Notes

• For a spicier kick, increase the amount of chili powder or add a pinch of cayenne pepper to the shrimp marinade.
• If you prefer a dairy-free option, substitute the sour cream and Greek yogurt with coconut yogurt or a dairy-free mayo.
• These tacos can be prepared gluten-free by using corn tortillas instead of flour tortillas.
• Make the cabbage slaw ahead to allow flavors to meld and save time during serving.
• Leftover shrimp can be stored in an airtight container in the fridge for up to two days and reheated gently before serving.

Keywords: shrimp tacos, cabbage slaw, lime crema, easy dinner, Mexican-inspired, seafood tacos, healthy tacos