Shrimp Tacos with Cilantro Lime Slaw

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These Easy Shrimp Tacos with Cilantro Lime Slaw feature seasoned shrimp and crunchy cabbage tossed with a creamy cilantro lime crema.

Prep Time15

Cook Time10

Total Time25

Course: Dinner, Entree

Cuisine: Mexican

Keyword: dinner, gluten free, Mexican, Mexican food, Mexican recipes, quick and easy, shrimp, tacos, weeknight meals

Special Diet: Gluten Free, Nut Free

Servings:

Calories: 297kcal

1 cup sour cream or plain Greek yogurt (preferably full-fat) . Substitute your favorite dairy-free sour cream or plain Greek yogurt to make this recipe dairy-free
¼ cup chopped cilantro
2 Tablespoons lime juice
1 small jalapeño pepper seeds and ribs removed, coarsely chopped
1 small clove garlic
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 cups finely shredded green cabbage or use bagged coleslaw mix

1 pound peeled shrimp (any size)
1 Tablespoon canola oil or any neutral-flavored cooking oil
½ teaspoon chili powder
½ teaspoon chipotle powder or smoked paprika
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
8 small corn tortillas
lime wedges, chopped avocado, chopped cilantro, minced onion, minced jalapeno optional, to be used as toppings if desired

Use an immersion blender (or regular blender) to blend 1 cup sour cream, ¼ cup chopped cilantro, 2 Tablespoons lime juice, 1 small jalapeño pepper, 1 small clove garlic, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper together.
Toss 2 cups finely shredded green cabbage with 2 Tablespoons of the cilantro lime crema. Set aside for now.

Devein 1 pound peeled shrimp (any size) and remove the tails. Cut the shrimp into small bite-sized pieces (about 1cm or ½"). Toss the shrimp pieces with 1 Tablespoon canola oil, ½ teaspoon chili powder, ½ teaspoon chipotle powder, ½ teaspoon cumin, ½ teaspoon garlic powder, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper.
Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook, stirring often, until the shrimp are cooked through and just starting to brown on the edges, about 3-5 minutes. Transfer the shrimp to a serving dish to avoid overcooking.
Heat 8 small corn tortillas in the microwave, on the grill, or over gas burners, wrapping the tortillas in a clean dish towel when done to keep warm.
Divide the shrimp taco filling evenly between the tortillas, and top each with a serving of the cilantro lime slaw. Garnish the tacos with additional cilantro lime crema, chopped avocado, cilantro, minced cilantro, and/or jalapeño and a squeeze of lime as desired.