Shrimp Tacos with Cabbage Slaw and Lime Crema Recipe

Introduction

Shrimp tacos with cabbage slaw and lime crema offer a fresh, vibrant twist on a classic favorite. This recipe combines perfectly seasoned shrimp with a crisp, tangy slaw and a creamy lime dressing for a delicious, satisfying 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 shrimp with olive oil, chili powder, smoked paprika, ground cumin, garlic powder, salt, and black pepper. Toss well to coat evenly and set aside while preparing the slaw.
2. Step 2: In a large bowl, mix green cabbage, red cabbage, carrot, and cilantro. In a small bowl, whisk together mayonnaise, Greek yogurt, lime juice, honey, salt, and pepper. Pour this dressing over the cabbage mixture and toss until well coated. Refrigerate until needed.
3. Step 3: In a small bowl, combine sour cream or Greek yogurt with lime zest, lime juice, and salt to make the lime crema. 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 to 3 minutes per side, until opaque and lightly charred. Remove from heat.
5. Step 5: To assemble, spread a spoonful of lime crema on each warmed tortilla. Top with cabbage slaw and a few cooked shrimp. Garnish with fresh cilantro, sliced jalapeños, and a squeeze of lime. Serve immediately.

Tips & Variations

• For extra heat, add a pinch of cayenne pepper to the shrimp marinade.
• Substitute shrimp with firm white fish or grilled chicken if preferred.
• Use fresh corn tortillas for a more authentic flavor and texture.
• Make the slaw a few hours ahead to allow flavors to meld and cabbage to soften slightly.

Storage

Store leftover shrimp, slaw, and lime crema separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp lightly in a skillet or microwave before assembling tacos. Assemble tacos just before serving to keep tortillas from becoming soggy.

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. Just thaw them completely and pat dry before marinating and cooking to ensure the best texture.

What can I substitute for mayonnaise in the slaw dressing?

You can replace mayonnaise with extra Greek yogurt for a lighter, tangier dressing. Adjust the seasoning to taste if you do.

Shrimp Tacos with Cabbage Slaw and Lime Crema Recipe

Print Recipe

★★★★★

4.9 from 128 reviews

These vibrant Shrimp Tacos with Cabbage Slaw and Lime Crema deliver a fresh, flavorful meal perfect for any occasion. Juicy shrimp marinated in smoky spices are pan-seared to perfection and paired with a crunchy, tangy cabbage slaw dressed in a creamy lime sauce. Finished with a zesty lime crema and garnished with fresh cilantro and jalapeños, these tacos are an easy, delicious way to enjoy a bright and satisfying seafood dish.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 6 minutes
• Total Time: 21 minutes
• Yield: 8 tacos 1x
• Category: Main Course
• Method: Frying
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Shrimp

• 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 raw shrimp with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper. Toss everything together until the shrimp are evenly coated with the marinade. Set aside and let them marinate while preparing the slaw.
2. Prepare the Cabbage Slaw: In a large bowl, mix the shredded green and red cabbage, julienned carrot, and chopped cilantro. In a small bowl, whisk together mayonnaise, Greek yogurt, fresh lime juice, honey, salt, and pepper to create the dressing. Pour the dressing over the cabbage mixture and toss well to coat evenly. Refrigerate the slaw until ready to use to keep it crisp and fresh.
3. Make the Lime Crema: In a small bowl, stir together sour cream or Greek yogurt with lime zest, lime juice, and salt. Set this creamy, tangy sauce aside—it will add a delicious finishing touch to the tacos.
4. Cook the Shrimp: Heat a large skillet or grill pan over medium-high heat. Place the marinated shrimp in a single layer and cook them for 2 to 3 minutes on each side until they turn opaque and develop a light char. Once cooked, remove them from the heat.
5. Assemble the Tacos: Warm the tortillas and spread a spoonful of lime crema on each. Top with a generous helping of the cabbage slaw and a few cooked shrimp. Garnish with extra cilantro leaves, sliced jalapeños, and a squeeze of fresh lime juice. Serve immediately for the best flavor and texture.

Notes

• Use either sour cream or Greek yogurt in the lime crema depending on your preference for tanginess and richness.
• For a spicier kick, add more sliced jalapeños or a dash of hot sauce when assembling the tacos.
• Warm the tortillas before assembling to make them more pliable and enhance flavor.
• This recipe can be adapted to gluten-free by using gluten-free tortillas.
• Leftover slaw and lime crema can be stored separately in the refrigerator for up to 2 days.

Keywords: shrimp tacos, cabbage slaw, lime crema, Mexican tacos, seafood tacos, easy shrimp recipe, seafood dinner