These Shrimp Tacos are loaded with perfectly seasoned shrimp, cilantro-lime slaw, and fresh avocado, all packed into a tortilla. These are the absolute best!
author’s note
These Shrimp Tacos Are Becoming A Weekly Occurrence!
I whipped up a batch of my go‑to cilantro lime sauce for another recipe and could not stop dipping chips into it. The creamy, zesty mix had “taco slaw” written all over it, so I grabbed a bag of shredded cabbage, tossed in the sauce, and folded the slaw into warm tortillas with quick‑seared shrimp.
One bite and I knew I had a winner. My kids polished off the first test batch before I even set the plates down, and my husband called dibs on the leftovers for work the next day.
Ingredients In Shrimp Tacos
| Component | What You Need | Notes |
|---|---|---|
| Shrimp | 1 lb large raw shrimp, 45 count, peeled & deveined | Smaller shrimp work too; reduce cook time |
| Seasoning | Chili powder, cumin, smoked paprika, garlic powder, salt, pepper | Mix doubles as a quick rub |
| Cilantro‑Lime Slaw | Shredded green cabbage, fresh cilantro, lime juice, a little sauce | Bagged slaw mix saves time |
| Taco Sauce | Greek yogurt, mayo, lime juice, garlic, pinch of cayenne | Blitz until smooth and creamy |
| Tortillas | Corn or small flour, warmed | Char over gas flame for extra flavor |
| Finishing Touches | Avocado slices or quick guacamole, extra lime wedges, cotija cheese (optional) | Mango salsa is a fun swap for the avocado |
How To Make Shrimp Tacos
- Shrimp: Toss shrimp with oil and spice mix. Let sit 15 mins while you prep the rest.
- Blend Sauce: Add yogurt, mayo, lime juice, cilantro, garlic, and cayenne to a mini blender. Pulse until silky and bright.
- Dress Slaw: Reserve half the sauce for drizzling. Toss the rest with shredded cabbage and a squeeze of lime. Chill.
- Sauté: Heat a large skillet over medium‑high. Cook shrimp 2–3 minutes per side.
- Build Tacos: Fill warm tortillas with all the components and sauce.
Featured Comment
“I made these for my family for dinner tonight; and they gave them a 15 out of 10. This recipe is a keeper! 5 stars all the way”
– Robin
Pro Tips for Perfect Shrimp Tacos
- Pat shrimp dry before seasoning so the spices stick.
- Stop cooking when the shrimp curl into a gentle C; a tight O means they are overcooked.
- Warm tortillas in a dry skillet or wrap in foil and heat in a 350 °F oven for 5–7 minutes.
- Double the sauce—it keeps three days and is great on salads or grilled veggies.
Storage
- Make Ahead: Make the sauce and put it in the fridge. It can stay there for 3 days. Marinate the shrimp and keep them in the fridge too, but only for 4-6 hours before cooking.
- Storage: Keep the spiced shrimp, chopped cabbage, and sauce in the fridge. Cut the avocado when you’re ready to eat. Tortillas should be kept in a cool spot or in the fridge if you want them to last longer.
What To Serve With Shrimp Tacos:
Healthy
Tomato Cucumber Salad Recipe
Side Dishes
Roasted Vegetables
Appetizers
Elote Recipe
Salads
Italian Salad Recipe
Shrimp Tacos
Seasoned shrimp, zesty cilantro-lime slaw, and fresh avocado all wrapped up in a tortilla—these Shrimp Tacos are ready in 30 minutes and perfect for a quick, flavorful meal!
Video
Equipment
- Small blender or food processor
Ingredients
Shrimp
- 1 pound medium shrimp about 45 shrimp, peeled and deveined
- 2 cloves garlic minced, 1 teaspoon
- 1/2 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon onion powder
- 4 tablespoons olive oil divided
- 1 tablespoon unsalted butter or use additional olive oil
- 1 to 2 limes optional
- 2 cups shredded green cabbage
- 1 large avocado thinly sliced
- Corn tortillas or flour tortillas
- Cooking spray optional
Instructions
Shrimp
- Pat both sides of the shrimp dry. Toss in a large bowl with garlic, salt, cumin, chili powder, onion powder, and 3 tablespoons olive oil. Cover and refrigerate for at least 15 minutes (up to 8 hours). In a large pan, melt butter and remaining 1 tablespoon oil.
- Cook shrimp in batches to avoid overcrowding the pan. Add shrimp in a single layer and sauté until they just turn pink, flipping halfway, 2–4 minutes total depending on their size. Remove from heat and set on a cutting board. Cut off the tails. If desired, add a squeeze of fresh lime juice to the shrimp.
Cilantro-Lime Sauce
- Zest and juice limes to get 1 teaspoon zest and 4 tablespoons juice. In a small blender or mini food processor, combine all the sauce ingredients. Add salt and pepper (or to taste) and blend until smooth. Taste and adjust to preference. Refrigerate until ready to use.
Assemble Tacos
- Remove 1/2 cup of cilantro-lime sauce and toss it with the shredded green cabbage to combine.
- Optional: Spray tortillas (both sides) with cooking spray and grill on the stovetop over an open flame until slightly charred. Alternatively, warm tortillas in the microwave, covered with a damp paper towel.
- Fill tortillas with a generous serving of slaw, shrimp, and fresh avocado. Drizzle more sauce on top and serve with a squeeze of fresh lime juice.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Nutrition Note: Nutritional information includes corn tortillas.
Storage: Store the spiced shrimp, chopped cabbage, and sauce in the fridge. Cut the avocado when you’re ready to assemble.
Nutrition
Serving: 1serving | Calories: 253kcal | Carbohydrates: 16g | Protein: 10g | Fat: 17g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 476mg | Potassium: 218mg | Fiber: 3g | Sugar: 1g | Vitamin A: 171IU | Vitamin C: 12mg | Calcium: 102mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Variations
Switch Things Up
- Mango Shrimp Tacos: Swap avocado for a spoonful of fresh mango salsa.
- Spicy Version: Add ½ tsp cayenne to the spice mix or stir chipotle in adobo into the sauce.
- Grilled Shrimp Tacos: Skewer the seasoned shrimp and grill 2 minutes per side.
Quick Tip
Next try these chicken tacos, vegetarian tacos, Asian tacos, or quinoa tacos.
Thank you for sharing. Made these tonight and they were a HUGE hit!
Yay! So happy to hear it 🙂 Thanks for the comment Jeanette! 🙂
This was delicious! We did lettuce tacos instead of flour/corn and it was a light and flavorful dinner. I will be making this again!
MMM!! That sounds amazing!! I am soo glad you enjoyed! Thanks for your comment! 🙂
These were AHMAZING…thank u so much for sharing . I only used half of the cilantro and used flour tortillas bc that’s what I had. I will be making these again.
YAY!! I’m so happy to hear this! Thanks for your comment Denise! 🙂
Delicious! The whole family loved them. This recipe is going in the menu plan rotation!
I’m so happy to hear this! Thanks Kristan! 🙂
Incredibly delicious. I have to make this soon!
This is by far the best shrimp taco I’ve had! Curious about the calories though, the 408 kcal is for how many tacos?
Yay! So happy to hear that; thank you! 🙂 408 kcal is for 3 tacos! 🙂
This was great! So much flavor with just the right amount of spice. I ended up adding a little bit of white rice with some lime and cilantro to the tortilla, then put on the greens, then the shrimp. I added some avocado, more cilantro, the leftover sauce, a squirt of lime juice, and some feta cheese. I used wheat tortillas to keep it on the healthy side. Everything was so good, my husband and I devoured it in record time! Definitely going in the regular rotation!! Thank you!!
Thanks
Laurie
https://tellthebell.tips/
Yay! SO happy to hear this is was a hit ? The white rice addition sounds delicious! Thanks for the comment Laurie! ?
Excited to try this! Just curious, the picture obviously shows red/purple cabbage but none is included in the recipe?
Just to add some color/visual appeal. You can add some if you’d like, but not necessary
Shrimp tacos, that’s quite an idea. I can hardly believe that this delicious meal is also so healthy. That’s rare. I just had to try them, and they were bursting with flavor. Followed your recipe to the letter. Great work!
Ahh so glad you enjoyed these! They are on repeat at our house! Thanks so much Danny! 🙂
These were delicious! My husband loved them and I wasn’t sure he would. For sure a make again recipe!!
So happy to hear that! 🙂 Thanks for the comment Denise!!
Oh my god the shrimp is great. However the garlic ruined the slaw. To much mayo to much sour cream to much cilantro. I would make these again I would omit garlic and go lighter on the dressing
Glad you liked the shrimp! Sorry to hear the slaw wasn’t your favorite!
I loved them but to keep them on the healthier side I used Greek you Gary instead of mayo and light sour cream. It was perfect and really crisp in flavor.
Shrimp tacos are life! Can’t wait to try.
Agreed 🙂 I hope you love these!!