There’s something magical about biting into a perfectly made shrimp taco—the juicy shrimp, the crisp cabbage slaw, and that tangy lime crema that ties it all together. I still remember the first time I had these at a tiny beachside shack in Mexico, and I’ve been obsessed with recreating that fresh, vibrant flavor ever since. This recipe for shrimp tacos with cabbage slaw and lime crema is my weeknight go-to because it comes together in just 30 minutes but tastes like you spent hours in the kitchen. The combination of spicy shrimp, crunchy slaw, and creamy sauce is absolute perfection—trust me, once you try these, you’ll be making them on repeat. And if you love shrimp tacos as much as I do, you might want to check out this garlic shrimp tacos recipe for another delicious variation.
Why You’ll Love These Shrimp Tacos with Cabbage Slaw and Lime Crema
Oh my gosh, where do I even start? These shrimp tacos are my absolute favorite weeknight lifesaver—they’re ready faster than you can say “taco Tuesday”! The fresh lime crema makes everything pop, and that crunchy cabbage slaw adds the perfect texture contrast to the juicy shrimp. Here’s why you’ll fall in love with them too:
- 30 minutes flat – From fridge to table in half an hour? Yes please! Perfect for those nights when you’re starving but don’t want to spend hours cooking.
- Flavor explosion – The combo of spicy shrimp, tangy lime, and crisp cabbage is seriously addictive. My husband always asks for seconds!
- Totally customizable – Add avocado, swap in mango salsa, or crank up the heat with extra chili powder. These tacos are your canvas!
- Crowd-pleaser – Whether it’s a casual family dinner or last-minute guests, these tacos always impress. I’ve lost count of how many times friends have asked for the recipe!
Seriously, once you try these, you’ll understand why they’re permanently in my dinner rotation. The hardest part is deciding whether to make them once a week… or twice!
Ingredients for Shrimp Tacos with Cabbage Slaw and Lime Crema
Okay, let’s gather everything you’ll need for these amazing shrimp tacos! I like to organize my ingredients by component—it makes the cooking process so much smoother. Here’s what you’ll want to have ready on your counter:
For the Shrimp
- 1 lb shrimp, peeled and deveined (I like medium-sized—they’re perfect for tacos!)
- 2 tbsp olive oil (this helps the seasoning stick and gives that beautiful sear)
- 1 tsp chili powder (this is where the magic starts—adjust to your spice preference)
- 1/2 tsp cumin (trust me, this adds that warm, earthy flavor that makes these tacos special)
- 1/2 tsp garlic powder (because everything’s better with garlic)
- 1/4 tsp salt (just enough to bring all the flavors together)
For the Cabbage Slaw
- 2 cups shredded cabbage (I use the pre-shredded bagged kind when I’m in a hurry)
- 1/4 cup chopped cilantro (don’t skip this—it adds such freshness!)
- 2 tbsp lime juice (fresh squeezed makes all the difference)
- 1 tbsp olive oil
- 1/4 tsp salt
For the Lime Crema
- 1/2 cup sour cream (full fat gives the creamiest texture)
- 2 tbsp lime juice (same as above—fresh is best!)
- 1/4 tsp salt
For Serving
- 8 corn tortillas (warmed up—they’re so much better when they’re pliable)
- Lime wedges (for that extra zing when serving)
That’s it! Simple ingredients that come together to make something truly special. Now let’s get cooking—I can practically taste these tacos already!
How to Make Shrimp Tacos with Cabbage Slaw and Lime Crema
Alright, let’s get down to business—this is where the magic happens! Making these shrimp tacos is so simple, even my teenage nephew can do it (and he burns cereal!). Follow these easy steps and you’ll be enjoying restaurant-quality tacos at home in no time.
- Season and cook those glorious shrimp: First, pat your shrimp dry with paper towels—this helps the seasoning stick better. Toss them in a bowl with olive oil, chili powder, cumin, garlic powder, and salt until they’re nicely coated. Heat your skillet over medium-high (I like mine ripping hot), then cook the shrimp for just 2-3 minutes per side until they turn pink and opaque. Don’t walk away—shrimp cook crazy fast! When they curl into little C-shapes, they’re done.
- Whip up the crunchy slaw: While the shrimp cook, toss your cabbage, cilantro, lime juice, olive oil, and salt together in a bowl. Give it a good mix, then set it aside—the cabbage will soften slightly as it sits, which makes it even better for tacos. If you love spice like I do, sometimes I’ll add a pinch of red pepper flakes here too!
- Make the lime crema: In a small bowl (or just use the sour cream container if you’re lazy like me sometimes), stir together the sour cream, lime juice, and salt. Taste and add more lime if you want it extra tangy—this stuff is liquid gold and you’ll want to put it on everything!
- Bring it all together: Warm your tortillas in a dry skillet for about 30 seconds per side until they’re pliable and slightly toasted. Then assemble your tacos—I do shrimp first, then slaw, then a generous drizzle of lime crema. Squeeze on some fresh lime juice right before serving for that perfect finishing touch. Oh, and if you’re looking for another great shrimp recipe to try, check out this easy shrimp scampi—it’s another weeknight winner!
Tips for Perfect Shrimp Tacos
After making these tacos approximately a million times, here are my can’t-live-without tips: Patting the shrimp dry is non-negotiable—wet shrimp steam instead of searing. Let the slaw sit for 5 minutes before serving—it softens just enough while keeping that great crunch. And always warm your tortillas! Cold tortillas tear, and that’s just sad. I heat mine directly over a gas burner for a few seconds per side for those perfect charred spots—careful though, they get hot fast!
Serving Suggestions for Shrimp Tacos with Cabbage Slaw and Lime Crema
Oh, the fun part—decking out your table with all the fixings! These shrimp tacos are fantastic on their own, but let’s be honest, tacos are always better with friends. Here’s how I love to serve them:
- Mexican rice – That fluffy, tomato-y goodness is the perfect sidekick. I usually make a big batch—it disappears fast!
- Black beans – Warm them up with a pinch of cumin and garlic for extra flavor. Sometimes I’ll mash them slightly for a creamy texture.
- Spicy mango salsa – The sweet heat plays so nicely with the lime crema. Just dice mango, red onion, jalapeño, and cilantro—so easy!
Don’t forget the garnishes! I always put out extra lime wedges (because you can never have too much lime) and a bottle of hot sauce for my spice-loving friends. And if you’re craving more taco inspiration, check out these classic beef tacos—they’re another family favorite at my house!
Storage and Reheating Tips
Okay, let’s talk leftovers—because let’s be real, sometimes you miraculously have some! Here’s how to keep everything tasting fresh:
The shrimp will stay perfect in an airtight container in the fridge for about 2 days. For reheating, I just toss them in a skillet over medium heat for a minute or two—microwaving turns them rubbery, and nobody wants that! The cabbage slaw keeps well for a day, but add extra lime juice before serving to revive it.
Now, tortillas? They’re best fresh—I’ve tried storing them every which way, and they’re never quite the same. If you must, wrap them tightly in foil and warm them in the oven tomorrow. But honestly, they’re so quick to make fresh that I usually just whip up a new batch!
Frequently Asked Questions
Can I use frozen shrimp for these tacos?
Absolutely! Frozen shrimp work just fine—I use them all the time when I forget to thaw fresh ones. Just make sure to thaw them overnight in the fridge or under cold running water first. And pat them really dry before seasoning—that’s the secret to getting that perfect sear instead of steaming them.
Can I prep the slaw ahead of time?
You totally can! I often prep the cabbage and cilantro mix the night before. But here’s my trick—wait to add the lime juice and salt until right before serving. That way your slaw stays crisp and fresh instead of getting soggy. Trust me, it makes all the difference!
How spicy are these shrimp tacos?
They’ve got a nice little kick, but nothing crazy! The chili powder gives them warmth rather than intense heat. If you’re sensitive to spice, start with 1/2 teaspoon instead of the full teaspoon. And if you’re like me and love heat? Add a pinch of cayenne or some diced jalapeños to the slaw—yum!
What’s the best way to warm tortillas?
Oh, this is crucial! My favorite method is heating them directly over a gas flame for about 10 seconds per side—just long enough to get those perfect charred spots. No gas stove? No problem! A dry skillet over medium heat works great too—30 seconds per side does the trick. Whatever you do, don’t microwave them—they’ll turn rubbery and sad.
Can I make the lime crema dairy-free?
You bet! I’ve made it with coconut yogurt when my vegan friend came over, and it was delicious. Just use your favorite dairy-free sour cream alternative and adjust the lime and salt to taste. The tangy flavor still comes through beautifully!
Nutrition Information
Just a quick note—these nutritional values are estimates and can vary based on the exact ingredients you use. But here’s the general breakdown per serving (about 2 tacos):
- Calories: Around 350
- Fat: 14g (mostly from the healthy olive oil and sour cream)
- Protein: 24g (thank you, delicious shrimp!)
- Carbs: 32g
Not bad for a meal that tastes this good, right? The cabbage slaw keeps it light and fresh while packing in some great nutrients too. Remember, these numbers can change if you add extra toppings or use different tortillas—but honestly, I’m usually too busy enjoying these tacos to count!
Shrimp Tacos with Cabbage Slaw and Lime Crema
Ingredients
Equipment
Method
- In a bowl, toss the shrimp with olive oil, chili powder, cumin, garlic powder, and salt.
- Heat a skillet over medium-high heat. Cook the shrimp for 2-3 minutes per side until pink and opaque.
- In another bowl, mix the cabbage, cilantro, lime juice, olive oil, and salt for the slaw.
- In a small bowl, combine sour cream, lime juice, and salt for the lime crema.
- Warm the tortillas. Fill each with shrimp, slaw, and a drizzle of lime crema. Serve with lime wedges.