Shrimp Tacos with Tangy Slaw and Creamy Sauce

Shrimp Tacos with Tangy Slaw and Creamy Sauce

Marinated in a zesty, slightly spicy seasoning, the shrimp are complemented by a refreshing, crunchy slaw and a drizzle of creamy sauce. Serve them with lime wedges for a fresh finish, and you’ve got a delicious meal ready in minutes. Pair them with rice, beans, or a simple salad for a well-rounded meal.

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Prep Time 15

Cook Time 10

Course Main Course

Cuisine Mexican

Servings

Calories 320 kcal

Equipment

1 Mixing bowls (for marinating and preparing the slaw)
1 Large skillet or grill pan
1 Tongs
1 Cutting board and knife
1 Small whisk or spoon (for the sauce)
1 Optional: Tortilla warmer or foil to keep tortillas warm

Ingredients

For the Shrimp:

1 lb large shrimp peeled and deveined
1 tbsp olive oil
1 tsp chili powder
1 tsp cumin
½ tsp smoked paprika
¼ tsp garlic powder
¼ tsp salt
Juice of 1 lime

For the Slaw:

2 cups shredded cabbage (green or purple)
½ cup shredded carrots
2 tbsp chopped cilantro
1 tbsp olive oil
1 tbsp lime juice
Salt and pepper to taste

For the Creamy Sauce:

¼ cup mayonnaise
¼ cup sour cream or Greek yogurt
1 tbsp lime juice
½ tsp garlic powder
½ tsp hot sauce (optional, for a spicy kick)

For the Tacos:

8 small corn or flour tortillas
Lime wedges (for serving)

Instructions

Prepare the Shrimp Marinade:In a large bowl, mix the olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and lime juice. Add the shrimp and toss to coat evenly. Let the shrimp marinate for about 10 minutes while you prepare the other components.Tip: Prepare the slaw and sauce in advance for faster assembly.
Make the Slaw:In a separate bowl, combine the shredded cabbage, carrots, cilantro, olive oil, and lime juice. Season with salt and pepper to taste. Set aside.
Prepare the Creamy Sauce:In a small bowl, whisk together mayonnaise, sour cream (or Greek yogurt), lime juice, garlic powder, and hot sauce if desired. Set aside.
Cook the Shrimp:Heat a large skillet or grill pan over medium-high heat. Once hot, add the marinated shrimp in a single layer. Cook for 2-3 minutes per side, until the shrimp are pink and opaque. Be careful not to overcook.Note: Large shrimp work best for this recipe, but smaller shrimp can be used—just adjust the cooking time.
Warm the Tortillas:While the shrimp are cooking, warm the tortillas in a dry skillet for 20-30 seconds per side or wrap them in foil and heat in the oven at 350°F (175°C) for about 5 minutes.Tip: For a crispier taco, lightly fry the tortillas in oil before assembling. :To each tortilla, add a few shrimp, a spoonful of slaw, and a drizzle of the creamy sauce. Garnish with extra cilantro and a squeeze of lime juice, if desired.
Serve and Enjoy:Serve immediately with lime wedges on the side for an extra burst of flavor.