Shrimp Tacos with Cilantro Lime Slaw

Flavorful Shrimp Tacos with Cilantro Lime Slaw are ready in just 30 minutes and will wow the whole family! Well-seasoned, sautéed shrimp are nestled in warm tortillas and topped with slaw, cilantro, sliced avocado and a squeeze of fresh lime. Guaranteed to be a new favorite!

Course Main Course

Cuisine American, Mexican, Tex-Mex

Diet Gluten Free

Prep Time 20

Cook Time 10

Total Time 30

Servings servings (2 tacos each)

Calories 536

Author Kim

Ingredients

For the shrimp

1 pound medium shrimp peeled and deveined, tails removed
1 teaspoon each chili powder, cumin, and paprika
1/2 teaspoon salt

For the cilantro lime slaw

1/2 cup light sour cream
1/4 cup oil
1/4 cup water
1/2 cup cilantro leaves
2 cloves garlic
1/4 teaspoon salt + more to taste as needed
juice of 2 limes
2-3 cups shredded green cabbage to save time, use a bag of thinly shredded cabbage

For serving

1 package tortillas corn or flour, medium-sized white corn tortillas work best
fresh cilantro for topping
lime wedges
1-2 avocados sliced

Instructions

In a small bowl, mix all seasoning ingredients together. Pat both sides of the shrimp dry and then gently toss in a large bowl with seasonings. Cover and place in the fridge while preparing the slaw.
Add all slaw ingredients, except the cabbage to the bowl of a food processor and process until smooth. Taste and add salt or lime juice as preferred.
Toss some (a little more than 1/2 cup) of the sauce (not all) with the cabbage until the cabbage is coated to your liking. It should resemble a coleslaw. Use leftover sauce on top of the tacos or as a dressing in a salad.
Heat a drizzle of oil in a large skillet over medium-high heat. Add the shrimp to the hot pan and sauté for 5-8 minutes, flipping occasionally, until the shrimp are cooked through.
Place tortillas in a heated ungreased skillet for about 15 seconds per side. Alternatively heat 4-6 tortillas between two damp paper towels in the microwave for about 30 seconds.
To assemble tacos, fill tortillas with shrimp, a generous serving of the slaw, and fresh avocado. Drizzle additional sauce over top and serve with a squeeze of fresh lime juice.

Notes

Nutritional calculations do not account for using all of the sauce.

Shrimp tacos are best eaten fresh, but can be stored in the fridge and enjoyed later as well. You’ll want to store shrimp, sauce, toppings and tortillas separately.

Storing leftovers: Store leftover shrimp in an airtight container in the fridge for 3 days. The slaw and other fresh toppings can be stored in the refrigerator for up to 2-3 days, and any extra sauce can be refrigerated for up to about 5 days.

Reheating leftover shrimp: Since shrimp tends to dry out when reheated, I prefer to use the leftovers on top of salads without reheating. However, you can rewarm the shrimp for about 20 seconds in the microwave or for a minute or two in a hot skillet on the stovetop.

Nutrition