Shrimp Tacos With Creamy Slaw (Cilantro Lime)
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Easy and flavorful Shrimp Tacos With Creamy Slaw (Cilantro Lime), served on charred corn tortillas—fresh, zesty, and perfect for any night! Ready in 20 minutes.
You’ll also love my Tacos al Pastor, White Chicken Enchiladas, and Slow Cooker Carnitas.
Quick Look: Shrimp Tacos With Creamy Slaw (Cilantro Lime)
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Servings: 8 people
- Dietary Info: Gluten-free (with corn tortillas)
- Method: Stovetop or grill + blended slaw
- Technique: Quick shrimp sear + charred tortillas + creamy avocado slaw
- Flavor/Texture: Smoky, zesty, creamy, crunchy, fresh
Why You’ll Love This Recipe
These delicious shrimp tacos deliver the perfect smoky, zesty, and creamy flavors in every bite—effortless to make and irresistible! Ready in 20 minutes, this is a great meal that is perfect for a busy weeknight or a casual gathering. More reasons to love these:
- Light Yet Satisfying – These tacos feel fresh and vibrant but still hearty and satisfying. Once you try them, these will be on repeat in your kitchen!
- Creamy meets crunchy—The Avocado Cilantro Slaw adds the perfect contrast to the warm, charred tortillas and succulent shrimp.
Try my Taco Soup Recipe next!
Made With Amore,
“Really enjoyed this! The flavors of the shrimp and slaw went great together, and it was quick and easy to make. Served as a rice bowl instead of tacos, but with extra avocado and jalapeño slices like you suggested! Will definitely make again.”
– Alexa
Table of Contents
Simple Ingredients
Simple, fresh ingredients come together to create these bright, flavorful shrimp tacos with the perfect balance of creamy, smoky, and zesty flavors.
- Shrimp: Juicy, tender, and perfect for soaking up bold smoky flavor
- Seasonings: Smoked paprika, chili powder, garlic powder, cumin, salt, and pepper create a warm, savory spice blend
- Creamy Cilantro Avocado Lime Cabbage Slaw: Cool, creamy, crunchy, and packed with fresh flavor
- Toppings and Assembly: Warm corn tortillas, fresh cilantro, lime wedges, cotija cheese, and jalapeños bring everything together with fresh, vibrant flavor
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Shrimp Swap: Use grilled chicken or this Juicy Polo Asado Recipe, fish, or crispy tofu for a different protein.
- Dairy-Free: Replace Greek yogurt with coconut yogurt or add more avocado in the slaw.
- Extra Heat: Add sliced jalapeños, chipotle sauce, cayenne pepper, or a drizzle of hot honey from my Grilled Chicken Sandwich recipe.
- Tortilla Choice: Use flour tortillas if you prefer a softer bite. You can also use the bowls I make in my Taco Salad Bowls recipe.
How To Make Shrimp Tacos With Slaw
This easy shrimp tacos recipe has a few easy steps. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
Make the Creamy Cabbage Slaw
- Add everything for the avocado slaw (except the cilantro and coleslaw) to a food processor.
- Pulse and mix until creamy smooth.
- Then, combine the creamy avocado sauce in a large bowl with the slaw.
- Mix to combine.
Make the Shrimp and Assemble the Tacos
- Gather the seasonings for your shrimp.
- Mix the shrimp with the seasonings until evenly coated.
- Then, fry them in oil or placing them on a hot grill to cook.
- Start by adding the slaw to grilled tortillas of choice, then add the shrimp and any optional toppings you like! Finish with a squeeze of lime juice and enjoy.
Shrimp Tacos With Creamy Slaw FAQs
Yes! Thaw completely, pat dry, and season before cooking.
Yes, but for best flavor, toss them in seasoning and quickly sauté for 1-2 minutes to warm through.
Avoid overcooking! Shrimp cook in 2-3 minutes per side—remove them as soon as they turn pink and opaque.
Cooked shrimp can be stored in the fridge for up to 2 days; reheat in a skillet for 1-2 minutes. Store the tortillas and slaw separately. You can also use the microwave; be careful not to overcook.
Serving Suggestions
These shrimp tacos pair beautifully with fresh, vibrant sides to round out the meal. Serve them with Mexican Street Corn Dip for a creamy, cheesy complement or a side of cilantro lime rice to keep things light and zesty. For a heartier option, add black beans or refried beans, which bring a comforting, traditional touch. A side of Chipotle Hot Salsa or mango salsa adds a sweet and spicy taste. You can also drizzle this Red Enchilada Sauce over the tacos. For dessert, try my Strawberry Tres Leches Cake.
My Pro Tips
Recipe Tips
- Pat the Shrimp Dry – This helps the seasoning stick and ensures a perfect sear.
- Don’t Overcook – Shrimp cook fast! Just 2-3 minutes per side until pink and opaque.
- Char the Tortillas – Lightly charring them over an open flame or in a dry skillet adds amazing flavor and texture.
- Make the Slaw First – Letting it sit for a few minutes enhances the flavors and softens the cabbage slightly.
- Use Fresh Lime Juice – adds the best bright, citrusy kick—no bottled juice!
More Shrimp Recipes
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Shrimp Tacos Recipe (with Creamy Slaw)
Ingredients
For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil, extra virgin
- 2 teaspoons smoked paprika
- 1 teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Juice of 1 lime
For the Creamy Cilantro Avocado Lime Slaw:
- 2 cups shredded cabbage, green, purple, or a mix
- ½ cup chopped fresh cilantro
- 1 medium avocado, more for garnish
- ½ cup Greek yogurt or sour cream
- ½ cup olive oil
- Juice and zest of 1 lime
- 2 cloves garlic, minced
- 1 teaspoon honey
- Salt and pepper to taste
- 2 tablespoons water, if needed to thin out the sauce
For Assembly:
- 8 small corn tortillas
- Extra chopped cilantro, for garnish
- Lime wedges, for serving
- cojta cheese and sliced jalapenos , optional for serving
Instructions
Prepare the Slaw:
- In a blender or food processor, combine the avocado, Greek yogurt (or sour cream), olive oil, lime juice and zest, garlic, honey, salt, and pepper, and water. Blend until smooth and creamy. Toss the dressing with the shredded cabbage and cilantro. Set aside.
Prepare the Shrimp:
- Pat shrimp dry with a clean paper towel. Toss the shrimp with olive oil, smoked paprika, chili powder, garlic powder, cumin, salt, and pepper. Decide on cooking method for shrimp (grill or pan):
Cook Shrimp (Grill Method):
- Preheat the grill to medium-high heat.
- Grill the shrimp for 2-3 minutes per side until pink and opaque. Squeeze fresh lime juice over them before removing from heat.
Cook Shrimp (Pan-Fry Method):
- Heat a skillet over medium-high heat with a little olive oil.
- Add the seasoned shrimp in a single layer and cook for 2-3 minutes per side until fully cooked. Squeeze lime juice over the shrimp and remove from heat.
Char the Tortillas:
- Heat a dry skillet or grill over medium heat. Warm each corn tortilla for about 30 seconds per side, until lightly charred and pliable.
Assemble the Tacos:
- Place a scoop of slaw on each tortilla.
- Top with grilled or pan-fried shrimp.
- Garnish with extra cilantro, avocado, and serve with lime wedges. Optional garnish: sliced jalepenos and cojita cheese.
Notes
- Pat the Shrimp Dry – This helps the seasoning stick and ensures a perfect sear.
- Don’t Overcook – Shrimp cook fast! Just 2-3 minutes per side until pink and opaque.
- Char the Tortillas – Lightly charring them over an open flame or in a dry skillet adds amazing flavor and texture.
- Make the Slaw First – Letting it sit for a few minutes enhances the flavors and softens the cabbage slightly.
- Use Fresh Lime Juice – adds the best bright, citrusy kick—no bottled juice!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Really enjoyed this! The flavors of the shrimp and slaw went great together, and it was quick and easy to make. Served as a rice bowl instead of tacos, but with extra avocado and jalapeño slices like you suggested! Will definitely make again.
I love the rice bowl idea- sounds DELISH!!