Cilantro Lime Shrimp Tacos with Creamy Slaw is built for the kind of meal people actually search for: clear ingredients, a direct method, and enough detail to avoid the common texture or timing mistakes.
The recipe below keeps the core flavor familiar while making the process easy to follow on a phone in the kitchen.
Why this recipe works
- Dry the shrimp before seasoning so they sear instead of steaming.
- Do not overcook shrimp; remove them as soon as they turn opaque.
- The slaw can be made up to a few hours ahead and kept cold.
Ingredients
How to make cilantro lime shrimp tacos with creamy slaw
Step 1
Toss the shrimp with olive oil, chili powder, paprika, garlic powder, salt, lime zest, and 1 tablespoon lime juice.
Step 2
Mix the cabbage, Greek yogurt, mayonnaise, lime juice, cilantro, and salt. Keep chilled while you cook the shrimp.
Step 3
Heat a large skillet over medium-high heat. Cook the shrimp in a single layer for about 2 minutes per side, until opaque and lightly browned. Remove from heat and toss with chopped cilantro.
Step 4
Warm the tortillas in a dry skillet or microwave under a damp towel.
Step 5
Fill each tortilla with creamy slaw, shrimp, and avocado. Serve with extra lime.
Practical serving ideas
Serve this recipe with a simple vegetable, salad, rice, bread, or another side that fits the dish. Keep the plate focused on the main recipe instead of padding the page with unrelated pairings. The related-recipes module below the recipe card should provide the discovery path to other Yumm Recipes pages.
Storage and reheating
Cool leftovers promptly and refrigerate them in a covered container. Reheat only the portion you plan to eat, and use normal food-safety guidance for meat, seafood, dairy, and egg dishes. For recipes where crispness matters, use an oven, toaster oven, skillet, or air fryer rather than relying only on a microwave.
Recipe tips
- Dry the shrimp before seasoning so they sear instead of steaming.
- Do not overcook shrimp; remove them as soon as they turn opaque.
- The slaw can be made up to a few hours ahead and kept cold.
Looking for another dependable option? Browse more dinner recipes from the restored Yumm Recipes collection.
Frequently asked questions
Can I use frozen shrimp?
Yes. Thaw completely, drain well, and pat dry before seasoning.
What size shrimp works best?
Large shrimp are easy to cook evenly and fit well in small tortillas.
Can I make the slaw without mayonnaise?
Yes. Use all Greek yogurt for a lighter, tangier slaw.
Cilantro Lime Shrimp Tacos with Creamy Slaw
Fast cilantro lime shrimp tacos with juicy seasoned shrimp, crunchy creamy slaw, avocado and fresh lime. Ready in about 30 minutes.
Ingredients
- 1 lb (450 g) large shrimp, peeled and deveined
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1 lime, zested and juiced
- 2 tbsp chopped cilantro
- 8 small corn or flour tortillas
- 1 avocado, sliced
- For slaw: 3 cups finely shredded cabbage, 1/3 cup plain Greek yogurt, 1 tbsp mayonnaise, 1 tbsp lime juice, 2 tbsp cilantro, pinch of salt
Instructions
- Toss the shrimp with olive oil, chili powder, paprika, garlic powder, salt, lime zest, and 1 tablespoon lime juice.
- Mix the cabbage, Greek yogurt, mayonnaise, lime juice, cilantro, and salt. Keep chilled while you cook the shrimp.
- Heat a large skillet over medium-high heat. Cook the shrimp in a single layer for about 2 minutes per side, until opaque and lightly browned. Remove from heat and toss with chopped cilantro.
- Warm the tortillas in a dry skillet or microwave under a damp towel.
- Fill each tortilla with creamy slaw, shrimp, and avocado. Serve with extra lime.
