Cilantro Lime Shrimp Tacos with Creamy Slaw

These Cilantro Lime Shrimp Tacos with Creamy Slaw are a go-to when I want something light, flavorful, and quick to make. The shrimp are juicy and bright with citrus and fresh herbs, while the creamy slaw adds crunch and richness in every bite. Wrapped in warm tortillas, these tacos are perfect for Taco Tuesday or any night I’m craving something fresh and satisfying.

Why You’ll Love This Recipe

I love how fast and fuss-free these tacos are to make. The shrimp cook in just minutes and soak up the tangy lime and bold cilantro flavors beautifully. The slaw comes together in one bowl and brings the perfect creamy contrast to the zesty shrimp. I also like how customizable this recipe is—great for weeknights, entertaining, or even meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the shrimp:

• Large shrimp, peeled and deveined

• Olive oil

• Garlic, minced

• Lime juice and zest

• Fresh cilantro, chopped

• Cumin

• Salt and pepper

For the creamy slaw:

• Shredded cabbage or coleslaw mix

• Greek yogurt or sour cream

• Mayonnaise

• Apple cider vinegar or lime juice

• Honey or sugar (optional)

• Salt and pepper

For serving:

• Corn or flour tortillas

• Extra chopped cilantro

• Lime wedges

• Sliced avocado (optional)

• Hot sauce (optional)

Directions

1. In a bowl, toss shrimp with olive oil, garlic, lime juice, lime zest, cilantro, cumin, salt, and pepper. Let it marinate for 10–15 minutes.

2. While the shrimp marinates, prepare the slaw by combining cabbage with yogurt, mayo, vinegar or lime juice, and a touch of honey. Season with salt and pepper, mix well, and chill until ready to serve.

3. Heat a skillet over medium-high heat. Cook the shrimp for about 2–3 minutes per side until pink and slightly caramelized.

4. Warm the tortillas in a dry pan, on the grill, or in the oven until soft and pliable.

5. Assemble the tacos: layer creamy slaw in each tortilla, top with grilled shrimp, and finish with avocado slices, extra cilantro, and a squeeze of lime.

Servings and timing

This recipe makes about 8 tacos and serves 4 people. It takes around 25 minutes total, making it a quick and tasty weeknight option.

Variations

• I swap shrimp for grilled fish or chicken when I want to mix things up.

• I use purple cabbage in the slaw for extra color and crunch.

• For added heat, I mix chipotle or sriracha into the slaw dressing.

• Sometimes I top the tacos with pickled onions or crumbled cotija cheese.

• Lettuce wraps are a great low-carb alternative to tortillas.

storage/reheating

I store leftover shrimp in an airtight container in the fridge for up to 3 days. To reheat, I warm them gently in a skillet or microwave. The slaw is best fresh, but I keep it in the fridge for up to 2 days—it may soften slightly but still tastes great. I store the tortillas separately and reheat them just before serving.

FAQs

Can I use frozen shrimp?

Yes, I just make sure to thaw and pat them dry before marinating and cooking for the best texture.

Can I grill the shrimp instead of pan-frying?

Definitely. Grilled shrimp adds a smoky flavor and works great for outdoor meals or BBQs.

How spicy are these tacos?

They’re mild as written. I adjust the heat with hot sauce or extra jalapeños if I want more kick.

Can I make this ahead of time?

I prep the slaw and marinate the shrimp ahead, then cook the shrimp fresh right before serving. It keeps everything crisp and flavorful.

What’s the best tortilla to use?

I usually go with soft corn tortillas for a traditional taste, but flour tortillas or even street taco-sized ones work great too.

Conclusion

These Cilantro Lime Shrimp Tacos with Creamy Slaw are bright, fresh, and full of flavor. I love how easy they are to make and how they bring together citrus, herbs, spice, and creamy crunch all in one bite. Whether I’m feeding a crowd or just myself, this recipe never disappoints.

Cilantro Lime Shrimp Tacos with Creamy Slaw

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• Author: Mary
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: Makes 8 tacos (Serves 4)
• Category: Main Course, Tacos
• Method: Skillet / Pan-Fried
• Cuisine: Mexican-Inspired
• Diet: Gluten Free

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Description

These Cilantro Lime Shrimp Tacos with Creamy Slaw are the perfect balance of zesty, creamy, and fresh. Marinated shrimp packed with lime and cilantro are paired with a tangy, crunchy slaw and wrapped in warm tortillas for a flavor-packed taco night win. Quick, easy, and endlessly customizable—perfect for weeknights, Taco Tuesday, or entertaining.

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Ingredients

• For the Shrimp:
• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Zest and juice of 1 lime
• 2 tablespoons fresh cilantro, chopped
• 1/2 teaspoon cumin
• Salt and pepper, to taste
• For the Creamy Slaw:
• 2 cups shredded cabbage or coleslaw mix
• 1/4 cup Greek yogurt or sour cream
• 2 tablespoons mayonnaise
• 1 tablespoon apple cider vinegar or lime juice
• 1 teaspoon honey or sugar (optional)
• Salt and pepper, to taste
• For Serving:
• 8 corn or flour tortillas
• Extra chopped cilantro
• Lime wedges
• Sliced avocado (optional)
• Hot sauce (optional)

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Instructions

1. In a bowl, toss shrimp with olive oil, garlic, lime juice, zest, cilantro, cumin, salt, and pepper. Marinate for 10–15 minutes.

2. In a separate bowl, mix slaw ingredients—cabbage, yogurt, mayo, vinegar, honey, salt, and pepper. Chill until ready to serve.

3. Heat a skillet over medium-high heat. Cook shrimp for 2–3 minutes per side until pink and slightly browned.

4. Warm tortillas on a skillet, grill, or in the oven until pliable.

5. Assemble tacos: layer slaw in each tortilla, top with shrimp, then garnish with avocado, cilantro, lime juice, and optional hot sauce.

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Notes

• Swap shrimp for grilled fish, chicken, or tofu.
• Use purple cabbage for extra color.
• Add chipotle or sriracha to the slaw for heat.
• Pickled onions or cotija cheese make great toppings.
• Serve in lettuce wraps for a low-carb version.