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- 1 lb large shrimp, peeled and deveined - 2 tablespoons olive oil - 2 teaspoons chili powder - 1 teaspoon cumin - 1 teaspoon garlic powder - 1/2 teaspoon smoked paprika - Salt and pepper to taste For the spicy shrimp tacos, I start with large shrimp. They should be peeled and deveined to make cooking easier. The shrimp soak in a mix of olive oil and spices. I love using chili powder and cumin for a warm taste. Garlic powder adds a nice depth, while smoked paprika gives a hint of smokiness. A pinch of salt and pepper rounds out the flavors. - 1 cup red cabbage, finely shredded - 1 cup green cabbage, finely shredded - 1/4 cup fresh cilantro, chopped - 1/2 cup mayonnaise - 2 tablespoons lime juice - Zest of 1 lime - 1 jalapeño, finely chopped (optional for extra spice) For the cilantro lime slaw, I use both red and green cabbage. This adds color and crunch. Fresh cilantro lifts the flavor. A simple mix of mayonnaise, lime juice, and lime zest brings it all together. If you want more heat, I suggest adding jalapeño. It gives a nice kick to the slaw. - 8 small corn tortillas - Lime wedges for serving I prefer small corn tortillas for tacos. They are soft and hold everything well. Warming them makes them more pliable. You can also serve lime wedges on the side. A squeeze of lime brightens each bite! {{ingredient_image_1}} Start by marinating the shrimp with spices. In a medium bowl, mix 2 tablespoons of olive oil, 2 teaspoons of chili powder, 1 teaspoon of cumin, 1 teaspoon of garlic powder, 1/2 teaspoon of smoked paprika, and salt and pepper. Toss the shrimp in this mixture until well coated. Next, cook the shrimp to perfect doneness. Heat a large skillet over medium-high heat. Once hot, add the shrimp. Cook for about 2-3 minutes on each side. The shrimp should turn pink and opaque. Be careful not to overcook. Remove from heat and set aside. Now, let's make the cilantro lime slaw. In a separate bowl, combine 1 cup each of finely shredded red and green cabbage. Add 1/4 cup of chopped fresh cilantro, 1/2 cup of mayonnaise, and 2 tablespoons of lime juice. For extra zest, add the zest of 1 lime. If you like heat, you can also add a finely chopped jalapeño. Mix well until all the cabbage is coated. Season the slaw with salt and pepper to taste. This slaw adds crunch and flavor to the tacos. Warming the tortillas is key for the best texture. Use a dry skillet over medium heat. Warm the tortillas for about 30 seconds on each side until they are pliable. To assemble the tacos, place a few shrimp in the center of each warmed tortilla. Top with a generous spoonful of the cilantro lime slaw. This layering creates a wonderful mix of flavors and textures. Serve the tacos immediately with lime wedges on the side for an extra burst of flavor. Enjoy! To keep your shrimp juicy, start with fresh, large shrimp. I love using shrimp that are peeled and deveined. This makes cooking easier and faster. When marinating, make sure every shrimp gets coated in the spice mix. Cook the shrimp on medium-high heat. This helps them cook evenly. Avoid overcooking by watching them closely. Shrimp only need about 2-3 minutes on each side. They turn pink and opaque when done. Remove them from the heat as soon as they are cooked. Feel free to play with flavors. You can add more spices if you like heat. Try adding cayenne pepper or hot sauce for a kick. If you want a milder flavor, reduce the chili powder. You can also add more lime juice for brightness. A dash of soy sauce can deepen the taste. Mixing in a touch of honey can balance the heat too. Experiment to find your perfect blend! To make your tacos look great, serve them on a wooden platter. Line the platter with parchment paper for a rustic touch. This keeps the tacos from sliding around. Garnish with fresh cilantro for color. Lime wedges add a pop and let guests add their own zing. Arrange the tacos neatly, and let those vibrant colors shine! Pro Tips Perfectly Cooked Shrimp: To ensure your shrimp are juicy and tender, cook them just until they turn pink and opaque. Overcooking will make them rubbery. Warm Tortillas: Warming your corn tortillas enhances their flavor and makes them pliable. Use a dry skillet for the best results, cooking each side for about 30 seconds. Customize Your Slaw: Feel free to add other fresh ingredients to the cilantro lime slaw, such as diced bell peppers or shredded carrots, for extra crunch and flavor. Spice Control: Adjust the amount of jalapeño in your slaw according to your spice preference. You can also use a milder pepper if you're sensitive to heat. {{image_2}} If shrimp isn't your favorite, you can swap it for fish or chicken. Fish like tilapia or cod work well. They cook fast and stay flaky. For chicken, use boneless, skinless thighs or breasts. Cut them into bite-sized pieces and follow the same spice method. If you want a vegetarian option, try using grilled veggies. Bell peppers, zucchini, and mushrooms can give you that satisfying bite. You can also use black beans or chickpeas. They add protein and taste great with the slaw. You can mix up the slaw easily. Instead of red and green cabbage, use Napa cabbage or even kale. If you want a twist, add fruits. Mango, pineapple, or even apples can bring a nice sweetness. They balance the spice from the shrimp perfectly. For extra crunch, toss in some shredded carrots or radishes. These not only add flavor but also make the slaw more colorful and fun. Corn tortillas are classic, but you can explore other options. Flour tortillas are soft and chewy, which some people prefer. If you want something different, try using lettuce wraps. They are fresh and low-carb. For gluten-free options, look for corn or rice tortillas. Many brands offer gluten-free varieties that are just as tasty. This way, everyone can enjoy the tacos! To keep your leftover tacos fresh, separate the shrimp, slaw, and tortillas. Place each in airtight containers. This prevents sogginess and keeps flavors intact. Store the shrimp in the fridge for up to three days. When you're ready to eat, reheat the shrimp in a pan over medium heat. Cook for about two minutes until hot. Avoid overcooking; you want them juicy! For the slaw, use a different container. Cover it tightly to keep it crisp. The slaw lasts in the fridge for about three days. If you notice it getting watery, just drain a bit. You can also keep the slaw dry until you're ready to serve. This helps keep the crunch. Can you freeze shrimp tacos? Yes, but it's best to freeze shrimp and slaw separately. Wrap the shrimp tightly in plastic wrap, then in foil. This helps prevent freezer burn. For slaw, store it in a freezer bag. Use within three months for the best taste. When you're ready to enjoy, thaw in the fridge overnight and reheat the shrimp as mentioned above. To make shrimp tacos spicy, start with spicy seasoning. Use extra chili powder or add cayenne pepper. You can also toss in chopped jalapeños for heat. Adjust to your taste. More spice means more flavor. Great sides for shrimp tacos include: - Mexican rice - Black beans - Corn salad - Guacamole These dishes complement the tacos nicely. They add color and flavor to your meal. Yes, you can prep shrimp tacos early. Marinate shrimp and store in the fridge. Make the slaw ahead too. Keep it in a sealed container. Warm the tortillas just before serving. This saves time and keeps flavors fresh. Spicy shrimp tacos are a tasty treat you can easily make at home. We covered key ingredients, from shrimp to slaw, and even optional flavors. I shared simple steps to cook and assemble your tacos, plus tips for juicy shrimp and eye-catching presentations. Don't forget the variations to keep things fresh! With the right storage tips, you can enjoy leftovers too. These tacos are fun to make and will impress anyone you serve them to. Try them out, and enjoy the flavors that come together in every bite!

Spicy Shrimp Tacos with Cilantro Lime Slaw

Delicious tacos filled with spicy shrimp and topped with a refreshing cilantro lime slaw.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 lb large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1 2 teaspoons smoked paprika
  • to taste salt and pepper
  • 8 small corn tortillas
  • 1 cup red cabbage, finely shredded
  • 1 cup green cabbage, finely shredded
  • 1 4 cup fresh cilantro, chopped
  • 1 2 cup mayonnaise
  • 2 tablespoons lime juice
  • 1 zest lime
  • 1 jalapeño finely chopped (optional for extra spice)

Instructions
 

  • In a medium bowl, combine the olive oil, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Add the shrimp and toss until evenly coated in the spice mixture.
  • Heat a large skillet over medium-high heat. Once hot, add the shrimp and cook for about 2-3 minutes on each side, or until the shrimp are pink and opaque. Be careful not to overcook. Remove from heat and set aside.
  • In a separate bowl, prepare the cilantro lime slaw. Combine the shredded red and green cabbage, chopped cilantro, mayonnaise, lime juice, lime zest, and jalapeño (if using). Mix well until all the cabbage is coated. Season with salt and pepper to taste.
  • Prepare the corn tortillas by warming them in a dry skillet over medium heat for about 30 seconds on each side until they are pliable.
  • To assemble the tacos, place a few shrimp in the center of each tortilla, then top with a generous spoonful of cilantro lime slaw.
  • Serve immediately with lime wedges on the side for an extra burst of flavor.

Notes

Serve tacos on a wooden platter lined with parchment paper. Garnish with extra cilantro and lime wedges for a vibrant look.
Keyword cilantro, lime, shrimp, spicy, tacos