Shrimp Tacos With Creamy Slaw (Cilantro Lime)
Updated May 09, 2025, Published May 01, 2025
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Easy and flavorful shrimp tacos with a creamy cilantro avocado lime slaw, 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.
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:
- Creamy meets crunchy—The avocado cilantro slaw adds the perfect contrast to the warm, charred tortillas and succulent shrimp.
- 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!
Table of Contents
Simple Ingredients
Shrimp:
- Shrimp – Juicy, tender, and perfect for grilling or pan-frying.
- Olive oil – Helps the seasoning stick and adds richness.
- Smoked paprika – Brings a subtle smokiness to the shrimp.
- Chili powder – Adds mild heat and depth of flavor.
- Garlic powder – Sub with onion powder if you want.
- Cumin – Warm and earthy, complementing the spices.
- Salt & black pepper
- Lime juice – A fresh, zesty finish to brighten the shrimp.
Creamy Cilantro Avocado Lime Cabbage Slaw:
- Shredded cabbage (coleslaw mix) – Crunchy base for the slaw.
- Fresh cilantro – A burst of fresh flavor.
- Avocado – Creamy and rich, blending into the dressing.
- Greek yogurt or sour cream – This adds tang and creaminess.
- Olive oil- to emulsify the dressing
- Lime juice – Bright and zesty, tying everything together.
- Garlic – A hint of savory depth.
- Honey – A touch of sweetness to balance the acidity.
- Salt & pepper
Assembly:
- Corn tortillas – Warm, slightly charred for added flavor.
- Fresh cilantro – Extra garnish for freshness.
- Lime wedges – Served on the side for squeezing over tacos.
- Cotija cheese and sliced jalapeños- optional for serving.
See the recipe card for quantities.
Substitutions and Variations
- Shrimp Swap – Use grilled chicken, fish, or crispy tofu for a different protein.
- Dairy-Free – Replace Greek yogurt with coconut yogurt or add more avocado in the slaw.
- Low-Carb Option – Serve in lettuce wraps instead of tortillas.
- 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.
How To Make Shrimp Tacos
This easy shrimp tacos recipe has a few easy steps. See the step-by-step photos below and the full instructions in the printable recipe card at the bottom of the post.
Make the Creamy Cabbage Slaw
This is an overview of the recipe; the full instructions are in the recipe card below.
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 and mix to combine.
Make the Shrimp
You can grill or pan-fry the shrimp. Start by seasoning the shrimp in a large bowl and then frying them in oil or placing them on a hot grill to cook.
Assemble the tacos
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.
My Pro Tip
Recipe Tips
These tips take your tacos from good to restaurant-quality amazing!
- 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!
Make-Ahead, Storage, and Reheating Instructions
- Slaw – Make it 1 day ahead, store it in the fridge, and stir it before serving.
- Shrimp—Cooked shrimp can be stored in the fridge for up to 2 days; reheat in a skillet for 1-2 minutes. You can also use the microwave; be careful not to overcook.
- Tortillas – Char ahead, store wrapped, and reheat on a dry skillet.
- Assemble it fresh for the best flavor!
FAQ’s
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.
More Shrimp Recipes
Looking for other recipes like this? Try these:
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.
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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), mayonnaise (if using), lime juice, garlic, honey, salt, and pepper. 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.
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!!