Cilantro Lime Shrimp Tacos with Creamy Slaw

Why You’ll Love This Recipe

I love how fast and easy these tacos come together. The marinade is simple but delivers bold, citrusy flavor that makes the shrimp shine. The creamy slaw adds just the right balance of cool crunch and richness. Everything comes together in about 30 minutes, which makes this recipe ideal for when I want something satisfying without spending hours in the kitchen.

ingredients

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

• Shrimp (peeled and deveined)

• Fresh cilantro

• Fresh lime juice

• Garlic

• Olive oil

• Ground cumin

• Chili powder

• Salt and pepper

• Corn or flour tortillas

• Shredded cabbage (green or a mix of red and green)

• Sour cream or Greek yogurt

• Mayonnaise

• Apple cider vinegar

• Honey or sugar

• Jalapeño (optional for heat)

directions

1. I begin by marinating the shrimp with chopped cilantro, lime juice, garlic, olive oil, cumin, chili powder, salt, and pepper. I let them sit for 15–20 minutes.

2. While the shrimp marinate, I make the creamy slaw by whisking together sour cream, mayo, vinegar, a touch of honey, salt, and a bit of chopped jalapeño if I want a kick. I toss it with shredded cabbage and set it aside.

3. I heat a skillet over medium-high heat and cook the marinated shrimp for 2–3 minutes per side, until they’re pink and slightly charred.

4. I warm the tortillas in a skillet or directly over a flame until soft and pliable.

5. To assemble, I place a scoop of creamy slaw in each tortilla, top with several shrimp, and garnish with extra cilantro and lime wedges.

Servings and timing

This recipe makes about 4 servings (8 tacos), depending on how generously I fill each one. It takes 10 minutes to prep the ingredients, 20 minutes for marinating and slaw prep, and around 10 minutes to cook.

Variations

Sometimes I add sliced avocado or a drizzle of spicy chipotle crema for more depth. If I want to keep it dairy-free, I use a cashew-based or vegan mayo for the slaw. And when I’m short on time, I use a pre-made coleslaw mix to cut down on chopping.

storage/reheating

I store leftover shrimp and slaw separately in airtight containers in the fridge. The shrimp keeps for up to 2 days and reheats well in a skillet over medium heat for a couple of minutes. I avoid microwaving them to keep the texture firm. The slaw stays crisp for 1–2 days but is best eaten fresh. I always assemble the tacos right before serving to maintain texture.

FAQs

Can I grill the shrimp instead of using a skillet?

Yes, I often grill them for an extra smoky flavor. I thread them on skewers and grill for 2–3 minutes per side.

Can I use frozen shrimp?

Absolutely. I thaw them in cold water, then pat dry before marinating.

Is there a substitute for cilantro?

If I’m not a fan of cilantro, I use flat-leaf parsley or even fresh basil for a different flavor profile.

Can I make the slaw ahead of time?

Yes, I make the slaw a few hours in advance and keep it chilled. It gives the flavors time to meld.

What kind of tortillas work best?

I usually prefer corn tortillas for their flavor, but flour tortillas are great too, especially if I want something softer or larger.

Conclusion

Cilantro Lime Shrimp Tacos with Creamy Slaw are one of my favorite ways to bring bright, fresh flavors to the table without much effort. The bold marinade, crisp slaw, and tender shrimp all work together in perfect harmony. Whether it’s taco Tuesday or a casual dinner with friends, these tacos never disappoint.