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Shrimp Tacos

Shrimp tacos pair chili-seasoned skillet shrimp with a cool, creamy cabbage slaw in warm corn tortillas. The shrimp cook until opaque and curled, while fresh lime and cilantro brighten each bite.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the slaw
  • 0.33 cup sour cream
  • 2 tbsp mayonnaise
  • 1 tbsp fresh lime juice
  • 1 cloves garlic small, finely grated
  • 3 cups green cabbage finely shredded
  • 0.25 cup fresh cilantro chopped
For the shrimp
  • 1 lb shrimp large (21–25 per pound), peeled, deveined, and tails removed
  • 1 tbsp canola oil
  • 1 tsp chili powder
  • 0.5 tsp ground cumin
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
For serving
  • 8 corn tortillas 6-inch

Equipment

  • 1 12-inch skillet

Method
 

Make the slaw
  1. In a medium bowl, stir together the sour cream, mayonnaise, lime juice, and garlic.
  2. Add the cabbage and cilantro, and toss until evenly coated; refrigerate while you cook the shrimp.
Cook the shrimp
  1. Pat the shrimp dry, then toss with the canola oil, chili powder, cumin, salt, and black pepper.
  2. Heat a 12-inch skillet over medium-high heat and cook the shrimp in a single layer for 1–2 minutes per side, until opaque and curled and the thickest part reaches 145°F.
Warm the tortillas and assemble
  1. Warm the tortillas in the skillet for about 30 seconds per side, until pliable.
  2. Divide the shrimp and slaw among the tortillas and serve.

Notes

For tender shrimp, remove them from the skillet as soon as they are opaque and curled. Refrigerate leftover shrimp and slaw separately for up to 2 days; freezing is not recommended for the assembled tacos. For a dairy-free option, use dairy-free sour cream and mayonnaise.