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Shrimp Tacos with Cilantro Lime Slaw

A restaurant quality shrimp taco that comes together in 30 minutes. An impressive quick dish with a lot of fresh flavors and rich textures.

Course Appetizer, Main Course
Cuisine American, Mexican
Keyword Cilantro Lime Slaw, Restaurant Quality, Shrimp Tacos, Tex-Mex Tacos
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 people
Author The Tiny Fairy

Ingredients

Shrimp & Shrimp Spice Mix

  • 1½-2 lbs. jumbo shrimp, peeled, deveined and tails removed (11-15 count)
  • teaspoons chili powder
  • 1 teaspoon kosher salt (prefer Diamond brand)
  • ½ teaspoon each ground cumin, garlic powder and onion powder
  • ¼ teaspoon fresh ground black pepper
  • teaspoon cayenne pepper (or more to taste)

Cilantro Lime Sauce

  • ¾ cup cilantro leaves and stems, ends trimmed
  • 3-4 stalks scallions, cut in large pieces
  • generous ½ cup sour cream
  • 2 garlic cloves, peeled
  • cup canola oil (or another oil without a strong flavor)
  • ¼ cup water
  • zest 1 lime (always zest before you juice)
  • juice 2 limes

Pico de Gallo

  • 2 ½ cups plum tomatoes, seeded and finely chopped (about 8-10 plum tomatoes)
  • 1 cup red onion, finely chopped
  • ½ cup fresh cilantro, finely chopped
  • ½ cup fresh lime juice
  • 1 teaspoon kosher salt (prefer Diamond brand)
  • ½ teaspoon fresh ground black pepper
  • a few dashes hot sauce

Other Ingredients

  • olive oil to lightly coat the wide skillet for the shrimp
  • 1 10 oz. bag green cabbage pre-shredded mix
  • 10-12 small corn or flour tortillas
  • 1 8 oz. Cotija cheese, crumbled (substitute with Feta cheese)
  • optional: avocados or guacamole, hot sauce and extra lime wedges

Instructions

Making the Cilantro Lime Sauce

  1. Add all the ingredients to a food processor and pulse a few time to blend well, but still see the green flecks of the cilantro and scallions.

  2. Combine most of the Cilantro Lime Sauce with the shredded cabbage in a mixing bowl and set aside. The remaining sauce will be used to drizzle over the assembled tacos.

Making the Pico de Gallo

  1. Mix all the ingredients in a bowl and set aside.

Searing the Shrimp & Toasting Tacos

  1. Pat the shrimp dry with paper towels. In a small mason jar mix together the chili powder, kosher salt, cumin, garlic powder, onion powder, black pepper and cayenne pepper. Sprinkle over the shrimp and coat evenly.

  2. Coat a wide skillet with a little olive oil over medium high heat. Add the shrimp and sear for 3-4 minutes on one side, flip and sear the other side for 3-4 minutes. Toss to combine to ensure the shrimp are evenly cooked. Remove from heat.

  3. While the shrimp sears, toast the tacos on a flat grill top or wide skillet over medium heat. The tacos take little time to toast and achieve golden brown spots throughout. Set aside.

Assembling the Shrimp Tacos

  1. Line up a few tacos and add a layer of slaw, shrimp, Cotija cheese, drizzle some cilantro lime sauce and top with pico de gallo. Place them in a platter close together so they hold each other up.

    If available, avocados or guacamole would be a delicious first layer before the slaw.

  2. Serve with additional Cotija cheese, hot sauce, lime wedges and the extra cilantro lime sauce.

Recipe Notes

AS AN APPETIZER
If serving as an appetizer, leave the tails on the shrimp and serve with the cilantro lime sauce as a dipping sauce on the side.

This dish works great as a deconstructed taco bar at your next 5 de mayo fiesta.