Description
These shrimp tacos come together in just 20 minutes and feature perfectly seasoned shrimp, a tangy cabbage slaw, and a creamy chipotle lime sauce, all wrapped in warm tortillas. Perfect for busy weeknights or casual gatherings, this recipe delivers bold, fresh flavors with minimal fuss.
Ingredients
- 1 pound medium shrimp, peeled and deveined (tail-off)
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika (or regular paprika)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- Juice of 1/2 lime
- 2 cups shredded green cabbage
- 1/2 cup shredded red cabbage
- 1/4 cup chopped fresh cilantro
- 1/4 cup sour cream or Greek yogurt
- Juice of 1 lime
- 1 teaspoon honey (or agave)
- Pinch of salt and pepper
- 1/4 cup mayonnaise (avocado oil mayo optional)
- 1 tablespoon adobo sauce from canned chipotle peppers
- 1 teaspoon lime juice
- 1 teaspoon honey
- Pinch of salt
- 8 small corn or flour tortillas (6-inch)
- Lime wedges (for serving)
- Extra cilantro, diced avocado, or sliced radishes (optional toppings)
Instructions
- Pat shrimp dry with paper towels. In a mixing bowl, toss shrimp with olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne (if using), kosher salt, black pepper, and juice of 1/2 lime. Stir until evenly coated.
- In a large bowl, combine shredded green cabbage, shredded red cabbage, and chopped cilantro. In a small bowl, mix sour cream or Greek yogurt, juice of 1 lime, honey, and a pinch of salt and pepper. Pour dressing over cabbage mixture and toss to coat. Let slaw rest while you cook the shrimp.
- In a small bowl, whisk together mayonnaise, adobo sauce, lime juice, honey, and a pinch of salt. Taste and adjust adobo for desired spice level.
- Heat a large nonstick skillet or grill pan over medium-high heat. Add shrimp in a single layer (cook in batches if needed). Cook for about 2 minutes per side, until shrimp are pink and just opaque.
- While shrimp cook, warm tortillas by wrapping in a damp paper towel and microwaving for 30 seconds, or toasting in a dry skillet for 20-30 seconds per side. Keep warm under a clean towel.
- Assemble tacos: Fill each tortilla with slaw, 3-4 shrimp, and a drizzle of chipotle sauce. Top with extra cilantro, avocado, or radishes if desired. Serve with lime wedges.
Notes
For best results, use wild-caught shrimp and pat them dry before cooking. Prep all toppings and slaw before cooking shrimp, as they cook quickly. The slaw and chipotle sauce can be made ahead. For a dairy-free version, use plant-based yogurt and mayo. If using frozen shrimp, thaw and pat dry before seasoning. Cook shrimp in batches to avoid overcrowding and steaming.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 5
- Sodium: 700
- Fat: 14
- Saturated Fat: 3
- Carbohydrates: 28
- Fiber: 4
- Protein: 22
Keywords: shrimp tacos, seafood tacos, quick dinner, Mexican, easy shrimp recipe, taco night, 20 minute dinner, homemade tacos, chipotle sauce, cabbage slaw