Description

These Shrimp Tacos are packed with juicy, seasoned shrimp, a crunchy slaw, and a creamy lime sauce, all wrapped in warm tortillas. They’re fast, flavorful, and perfect for taco night or summer cookouts.

Ingredients

For the Shrimp:

1 lb shrimp (peeled and deveined, tails off)
1 tbsp olive oil
1 tsp chili powder
1/2 tsp cumin
1/2 tsp paprika
1/4 tsp garlic powder
1/4 tsp salt
Juice of 1/2 lime

For the Slaw:

2 cups shredded cabbage (or coleslaw mix)
1/4 cup chopped cilantro
Juice of 1 lime
1 tbsp olive oil
Salt and pepper, to taste

For the Lime Crema:

1/2 cup sour cream or Greek yogurt
1 tbsp mayonnaise (optional, for richness)
Juice of 1 lime
1/4 tsp garlic powder
Pinch of salt

Extras:

8 small corn or flour tortillas
Diced avocado or guacamole (optional)
Hot sauce, for serving
Lime wedges, for garnish

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Instructions

Prepare the shrimp:

In a bowl, toss the shrimp with olive oil, chili powder, cumin, paprika, garlic powder, salt, and lime juice. Set aside to marinate while you prepare the other ingredients.

Make the slaw:

In a medium bowl, mix the cabbage, cilantro, lime juice, olive oil, salt, and pepper. Toss well and set aside.

Make the lime crema:

In a small bowl, whisk together the sour cream, lime juice, garlic powder, salt, and mayo (if using). Chill until ready to use.

Cook the shrimp:

Heat a skillet over medium-high heat. Add shrimp and cook for 2–3 minutes per side, or until pink and cooked through.

Warm the tortillas:

Toast tortillas in a dry skillet or over a gas burner for 15–20 seconds per side until warm and slightly charred.

Assemble the tacos:

Spread some lime crema on each tortilla, add a scoop of slaw, top with shrimp, and add avocado or hot sauce if desired. Serve with lime wedges.

Notes

You can grill the shrimp instead of cooking them on the stovetop.
Swap shrimp with fish, chicken, or tofu for different variations.
Add pickled onions or jalapeños for an extra kick.