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Shrimp Tacos

Perfectly seasoned shrimp with cilantro-lime slaw and fresh avocado are all packed in a tortilla. These Shrimp Tacos can be ready in 30 minutes or less! (Plus, prep ahead tips!)
Course Dinner, Main Course
Cuisine American
Keyword shrimp tacos
Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 12 small tacos (serves 4)
Calories 253kcal
Author Chelsea



  • 1 pound (~45) medium shrimp, peeled and deveined
  • 2 small cloves garlic, minced
  • 1/2 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 4 tablespoons olive oil, divided
  • 1 tablespoon unsalted butter (or use additional olive oil)
  • 1-2 fresh limes
  • 2 cups shredded green cabbage
  • 1 large avocado
  • Corn (or flour) tortillas

Cilantro Lime Sauce

  • 1 lime, juiced and zested (3 tablespoons juice + 1/2 teaspoon zest)
  • 1-2 cloves garlic add to desired preference, minced
  • 1/2 of a large bunch of cilantro
  • 1/2 jalapeño (or 1 full jalapeño for a spicier dressing)
  • 1/2 cup mayonnaise regular, full fat
  • 1/2 cup sour cream, I use fat-free
  • Optional: olive oil cooking spray



  • Pat both sides of the shrimp dry and then gently toss in a large bowl with the garlic, salt, cumin, chili powder, onion powder, and 3 tablespoons of olive oil. Cover and place in the fridge while preparing the rest of this dish (at least 15 minutes and up to overnight).
  • In a large skillet (if you don't have a big enough skillet to cook all the shrimp in a single layer, separate this process into 2 parts, including the butter + olive oil ), melt butter and remaining 1 tablespoon olive oil.
  • Add the shrimp in a single layer and saute until they just turn pink, flipping shrimp over halfway through, 2 to 4 minutes, depending upon their size. Remove from heat and set aside to a cutting board. Cut off the tails. If desired, add a squeeze of fresh lime juice to the shrimp.

For the Cilantro-Lime Sauce

  • Zest and juice 1 lime to get 3 tablespoons juice and 1/2 teaspoon zest. Add the juice and zest to a powerful blender or mini food processor along with the minced garlic, cilantro, 1/2 of the seeded jalapeño, and mayo. (Add more of the jalapeño for a spicier sauce; add slowly if you're worried about the heat). Add salt and pepper to taste and blend or pulse until smooth. Add in the sour cream and pulse once more to combine.

Assemble Tacos

  • Remove 1/2 a cup of the cilantro-lime sauce and toss it with the shredded green cabbage to combine.
  • OPTIONAL: Spray the tortillas (both sides) with olive oil cooking spray and "grill" tortillas on the stovetop over the open flame until slightly charred. Alternatively, warm tortillas in the microwave, covered with a damp paper towel.
  • Fill tortillas with shrimp, a generous serving of the slaw, and fresh avocado. Drizzle additional sauce over top and serve with a squeeze of fresh lime juice.



Nutritional information includes corn tortillas.


Calories: 253kcal | Carbohydrates: 16g | Protein: 10g | Fat: 17g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 476mg | Potassium: 218mg | Fiber: 3g | Sugar: 1g | Vitamin A: 171IU | Vitamin C: 12mg | Calcium: 102mg | Iron: 2mg