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© Sunshine Urbaniak

Shrimp Tacos with Cilantro Lime Slaw

These shrimp tacos with cilantro lime slaw are so quick to cook up you might find yourself making them often as a last-minute dinner fix. Shrimp take no time to marinate and cook so they’re the perfect main ingredient for a fast meal. When making the cilantro lime slaw, the more time it has to hang out and macerate, the better. So mix it up first and set it aside while you cook the shrimp. The slaw dressing has 2 tablespoons of minced jalapeño so there’s some heat to these tacos. However, if you want more heat, feel free to add more jalapeño or top with your favorite sriracha. Enjoy!

Shrimp Tacos with Cilantro Lime Slaw

Servings: 4

AuthorSunshine UrbaniakCategoryTotal Time25 mins

INGREDIENTS

Cilantro Lime Slaw
1 cup Sour Cream, lite
½ cup Mayonnaise
¼ cup Lime juice, about 2 limes
2 Garlic Cloves, pressed
2 tbsp Jalapeño, minced
1 ½ tsp Salt
2 tbsp Olive Oil
1 tbsp Honey
6 cups Red Cabbage, thinly sliced
¼ cup Cilantro, chopped
Shrimp
1 lb Shrimp, raw, tails off (about 24)
½ Lime, juiced
½ tsp Cumin
½ tsp Salt
1 tbsp Olive Oil
Salt and Pepper
12 Flour Tortillas, 4"
Cilantro and lime wedges for garnish

DIRECTIONS

1

Warm tortillas wrapped in foil in the oven or toaster set to low/warm. Marinate the shrimp with the lime juice, cumin, and salt in a medium bowl. Set aside while you make the slaw.

2

Combine all the slaw dressing ingredients into a medium bowl and whisk together until smooth. In a large bowl, add the cabbage, cilantro, and 3/4 of the dressing, enough to coat, and mix well. Set aside. Reserve the rest of the dressing for shrimp.

3

Drain the shrimp. Heat 1 Tbsp of olive oil in a large saucepan over medium heat. Add shrimp, sprinkle with salt and pepper, and cook just until pink and opaque, about 2-3 minutes. Add the warm shrimp to the remaining dressing and mix well to coat. Let sit for 5 min.

4

Assemble the tacos by layering the slaw first, topping each taco with 2 shrimp, making 3 tacos per serving. Garnish with cilantro and serve with a lime wedge.

Ingredients

Cilantro Lime Slaw
 1 cup Sour Cream, lite
 ½ cup Mayonnaise
 ¼ cup Lime juice, about 2 limes
 2 Garlic Cloves, pressed
 2 tbsp Jalapeño, minced
 1 ½ tsp Salt
 2 tbsp Olive Oil
 1 tbsp Honey
 6 cups Red Cabbage, thinly sliced
 ¼ cup Cilantro, chopped
Shrimp
 1 lb Shrimp, raw, tails off (about 24)
 ½ Lime, juiced
 ½ tsp Cumin
 ½ tsp Salt
 1 tbsp Olive Oil
 Salt and Pepper
 12 Flour Tortillas, 4"
 Cilantro and lime wedges for garnish

Directions

1

Warm tortillas wrapped in foil in the oven or toaster set to low/warm. Marinate the shrimp with the lime juice, cumin, and salt in a medium bowl. Set aside while you make the slaw.

2

Combine all the slaw dressing ingredients into a medium bowl and whisk together until smooth. In a large bowl, add the cabbage, cilantro, and 3/4 of the dressing, enough to coat, and mix well. Set aside. Reserve the rest of the dressing for shrimp.

3

Drain the shrimp. Heat 1 Tbsp of olive oil in a large saucepan over medium heat. Add shrimp, sprinkle with salt and pepper, and cook just until pink and opaque, about 2-3 minutes. Add the warm shrimp to the remaining dressing and mix well to coat. Let sit for 5 min.

4

Assemble the tacos by layering the slaw first, topping each taco with 2 shrimp, making 3 tacos per serving. Garnish with cilantro and serve with a lime wedge.

Shrimp Tacos with Cilantro Lime Slaw

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