Shrimp Tacos with Lime Crema and Cabbage Slaw

Shrimp Tacos with Lime Crema and Cabbage Slaw are a fresh, vibrant, and flavorful twist on classic tacos. Tender, juicy shrimp are seasoned and seared to perfection, then nestled in soft tortillas and topped with a tangy, creamy lime crema and crunchy cabbage slaw. Every bite bursts with a balance of sweet, spicy, tangy, and savory flavors.

These tacos are perfect for weeknight dinners, casual gatherings, or summer cookouts. The combination of crispy slaw, succulent shrimp, and zesty lime crema makes them irresistible and refreshingly light compared to traditional tacos.

Why I Love This Recipe

I love this recipe because it’s quick, healthy, and full of bold flavors. The shrimp cook in minutes, making it a perfect weeknight meal, while the lime crema adds a zesty, creamy layer that complements the crunch of the cabbage slaw.

It’s colorful, satisfying, and offers a restaurant-quality taste at home. It’s also incredibly versatile—you can adjust the spice level, switch up the slaw ingredients, or serve the tacos on crispy corn or soft flour tortillas.

Why It’s a Must-Try Dish

• Quick and easy to prepare in under 30 minutes.
• Packed with protein, fresh vegetables, and bold flavors.
• Perfect balance of textures: creamy, crunchy, and tender.
• Family-friendly and customizable to personal taste.
• Ideal for summer meals, gatherings, or casual dinners.

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 10 minutes
• Total Time: 25 minutes
• Servings: 4 (2 tacos per person)
• Course: Main Course
• Cuisine: Mexican / Tex-Mex
• Estimated Calories: 350–450 per serving

Ingredients

For the Shrimp:

• 1 lb (450 g) medium shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• ½ teaspoon garlic powder
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the Lime Crema:

• ½ cup sour cream or Greek yogurt
• 1 tablespoon lime juice
• 1 teaspoon lime zest
• ¼ teaspoon salt

For the Cabbage Slaw:

• 2 cups shredded green cabbage
• ½ cup shredded red cabbage
• ½ cup shredded carrots
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lime juice
• 1 teaspoon olive oil
• Salt and pepper to taste

For Assembly:

• 8 small tortillas (corn or flour)
• Lime wedges for garnish

Cooking Directions

1. In a bowl, toss shrimp with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper.
2. Heat a skillet over medium-high heat. Cook shrimp for 2–3 minutes per side until pink and cooked through. Remove from heat.
3. In a small bowl, whisk together sour cream, lime juice, lime zest, and salt to make the lime crema.
4. In a separate bowl, combine green cabbage, red cabbage, carrots, cilantro, lime juice, olive oil, salt, and pepper to make the slaw. Toss to combine.
5. Warm tortillas in a dry skillet or microwave.
6. Assemble tacos: place a portion of slaw on each tortilla, top with cooked shrimp, and drizzle with lime crema.
7. Garnish with extra cilantro and serve with lime wedges.

Step-by-Step Preparation Method

1. Season shrimp: Combine shrimp with olive oil and spices in a bowl.
2. Cook shrimp: Sear in a hot skillet for 2–3 minutes per side until cooked.
3. Make lime crema: Whisk sour cream, lime juice, lime zest, and salt.
4. Prepare slaw: Toss cabbage, carrots, cilantro, lime juice, olive oil, salt, and pepper in a bowl.
5. Warm tortillas: Heat tortillas in a skillet or microwave.
6. Assemble tacos: Layer slaw, shrimp, and lime crema in each tortilla.
7. Garnish: Top with cilantro and serve with lime wedges.

How to Serve

• Serve immediately while shrimp and slaw are fresh.
• Pair with Mexican rice, black beans, or chips and salsa.
• Add avocado slices or pickled onions for extra flavor.

Recipe Tips

• Do not overcook shrimp—they cook very quickly and can become rubbery.
• Shred cabbage thinly for the best texture.
• Make lime crema ahead and store in the fridge.
• For extra spice, add a dash of hot sauce or sliced jalapeños.
• Use corn tortillas for a gluten-free option.

Variations

Spicy Shrimp Tacos: Add cayenne or hot sauce to the shrimp seasoning.
Fish Tacos: Swap shrimp with white fish like cod or tilapia.
Avocado Crema: Blend avocado with sour cream for a creamy topping.
Grilled Shrimp: Grill shrimp instead of pan-searing for smoky flavor.
Vegan Option: Use tofu or tempeh instead of shrimp and vegan crema.

Freezing & Storage

• Refrigerator: Store cooked shrimp separately from slaw and crema for 1–2 days.
• Freezing: Not recommended, as shrimp and slaw lose texture when frozen.

Special Equipment Needed

• Skillet or frying pan for shrimp
• Mixing bowls for slaw and crema
• Knife and cutting board
• Whisk for lime crema
• Tortilla warming pan or skillet

FAQ

Q: Can I make this ahead of time?
Yes, prep the slaw and lime crema in advance. Cook shrimp just before serving.

Q: Can I use frozen shrimp?
Yes, thaw completely before seasoning and cooking.

Q: Can I make it gluten-free?
Yes, use corn tortillas.

Q: Can I add other vegetables?
Yes, add bell peppers, radishes, or cucumber to the slaw.

Q: Can I use pre-made coleslaw?
Yes, but add lime juice and cilantro to freshen the flavor.

Conclusion

Shrimp Tacos with Lime Crema and Cabbage Slaw are a fresh, flavorful, and satisfying meal that’s quick and easy to prepare. The combination of tender shrimp, zesty lime crema, and crunchy slaw creates a perfect balance of textures and flavors. Ideal for weeknight dinners, summer cookouts, or casual gatherings, these tacos are a must-try for anyone who loves bright, Mexican-inspired cuisine.