Shrimp Tacos with Creamy Cilantro-Lime Sauce and Cabbage Slaw Recipe
These flavorful shrimp tacos combine perfectly seasoned sautéed shrimp with a creamy lime cilantro yogurt sauce and crunchy cabbage slaw. Quick to prepare in just 30 minutes, this recipe offers a delicious and vibrant twist on classic tacos, topped with fresh garnishes like avocado, mango salsa, and lime wedges for a refreshing meal that's perfect for any weeknight dinner or casual gathering.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Ingredients
Shrimp and Seasoning
- 1 pound large or jumbo shrimp (peeled, deveined, and tails removed, fresh or thawed if frozen)
- 1 tablespoon extra-virgin olive oil (divided)
- 1 teaspoon chili powder
- 1 teaspoon ground chipotle chili pepper
- 1 teaspoon ground cumin
- ½ teaspoon kosher salt
Tortillas and Garnishes
- 6 to 8 corn or flour tortillas
- Avocados, sliced
- Cilantro leaves
- Sour cream or Greek yogurt
- Lime wedges
- Mango salsa
Yogurt Sauce and Slaw
- 1 cup nonfat plain Greek yogurt
- 2 tablespoons extra-virgin olive oil
- 1 clove garlic, peeled
- ½ small jalapeño, seeds and membranes removed
- ¼ cup tightly packed fresh cilantro leaves
- ¼ teaspoon kosher salt
- Zest and juice of 1 large lime (about 2 teaspoons zest and 3 tablespoons juice)
- 2 cups shredded cabbage or slaw mix
Instructions
- Prepare the shrimp: Rinse and pat the shrimp dry with paper towels. Transfer to a large mixing bowl, then drizzle with ½ tablespoon of olive oil. Sprinkle with chili powder, chipotle chili, cumin, and kosher salt. Toss thoroughly to coat the shrimp evenly. Let them rest while you make the sauce and slaw.
- Make the yogurt sauce and slaw: In a food processor fitted with a steel blade, combine the Greek yogurt, 2 tablespoons olive oil, garlic clove, jalapeño, cilantro, kosher salt, lime zest, and lime juice. Process until smooth and creamy. Taste and adjust seasoning as needed. Place the shredded cabbage in a separate bowl and toss with about ½ cup of the prepared sauce. Add more sauce if you want a creamier slaw. Reserve the remaining sauce for serving alongside the tacos.
- Cook the shrimp: Heat the remaining ½ tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the seasoned shrimp and sauté for approximately 4 minutes, stirring occasionally, just until the shrimp are cooked through and no longer translucent in the center. Avoid overcooking to maintain tenderness. Once done, immediately transfer the shrimp to a plate to prevent further cooking.
- Warm the tortillas: If desired, warm the tortillas while the shrimp cook. You can heat them in the microwave by stacking and covering with a lightly damp towel or in a 250°F (121°C) oven until pliable and warm.
- Assemble the tacos: To serve, fill each warm tortilla with a serving of cooked shrimp, a generous portion of the cabbage slaw, and a drizzle of the reserved yogurt sauce. Top with additional garnishes such as sliced avocado, cilantro leaves, a squeeze of fresh lime juice, sour cream or extra Greek yogurt, and mango salsa for added flavor and texture.
- Serve immediately: Enjoy the shrimp tacos fresh for the best flavor and texture.
Notes
- Using fresh shrimp enhances flavor, but thawed frozen shrimp also works well.
- Adjust the spice level by adding more or less chili powders and jalapeño based on your preference.
- For a gluten-free option, use corn tortillas.
- To speed up preparation, you can prep the sauce and slaw in advance and refrigerate.
- Do not overcook the shrimp; sauté just until opaque to keep them tender and juicy.
- The mango salsa adds a sweet contrast, but feel free to substitute with fresh pico de gallo or omit if desired.
