Dinner

Cilantro Lime Shrimp Tacos with Creamy Slaw Recipe

ByHugo Harnd February 22, 2026February 22, 2026

Introduction

Cilantro Lime Shrimp Tacos with Creamy Slaw are a vibrant, fresh twist on a classic favorite. Juicy shrimp tossed in a zesty honey-lime sauce paired with a light, creamy cabbage slaw make these tacos a perfect meal for any occasion. Quick to prepare and bursting with flavor, they’re sure to become a weeknight favorite.

A close-up of a shrimp taco held by a woman's hand. The taco has three layers: the bottom layer is a toasted yellow corn tortilla with a slightly rough texture, the middle layer has grilled shrimp coated in herbs and a reddish seasoning, and the top layer includes shredded white cabbage mixed with green herbs and a side slice of fresh green avocado. In the background, another similar taco and a white bowl with a creamy white and green mixed sauce can be seen on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb wild-caught shrimp, peeled and deveined
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon chili powder
1 tablespoon olive oil
2 tablespoons butter
1 teaspoon lime zest (from 1 lime)
2 tablespoons lime juice (from the same lime)
2 tablespoons honey
½ bunch cilantro, finely chopped (for the shrimp sauce)
3 cups finely shredded green cabbage
½ bunch cilantro, finely chopped (for the slaw)
½ cup Greek yogurt
2 tablespoons lime juice (from 1 whole lime, for the slaw)
Avocado, sliced
8 6-inch tortillas (corn or flour, your preference)
Extra lime wedges, for serving

Instructions

Step 1: Pat the shrimp dry with a paper towel to remove excess moisture. Sprinkle salt, pepper, smoked paprika, garlic powder, and chili powder over the shrimp. Toss them to ensure an even coating with the seasonings.
Step 2: Heat a large skillet over medium-high heat and add the olive oil. Once hot, add the shrimp in a single layer, avoiding overcrowding (cook in batches if necessary). Cook for 90 seconds, flip, and cook another 90 seconds until opaque with golden caramelization.
Step 3: Reduce heat to low, add butter, lime zest, lime juice, and honey. Toss shrimp gently to coat evenly and let the sauce simmer for 2-3 minutes until thickened. Remove from heat and stir in cilantro to finish the sauce.
Step 4: In a large bowl, combine shredded cabbage, chopped cilantro, Greek yogurt, lime juice, and a pinch of salt. Toss well until the cabbage is lightly coated with the creamy dressing.
Step 5: Warm the tortillas using a microwave, oven, or directly over a gas flame. For each tortilla, add a scoop of creamy slaw, 4-6 shrimp, and spoon on some of the cilantro honey lime sauce. Top with avocado slices and a squeeze of fresh lime.
Step 6: Serve immediately and enjoy your vibrant shrimp tacos!

Tips & Variations

For extra heat, add a pinch of cayenne pepper or a drizzle of hot sauce to the shrimp seasoning.
Use red cabbage instead of green cabbage for a colorful twist in the slaw.
Swap the Greek yogurt for sour cream or a dairy-free alternative if preferred.
Grill the shrimp instead of pan-cooking for a smoky flavor.
Warm tortillas on a dry skillet or grill for a slight char and enhanced flavor.

Storage

Store leftover shrimp, slaw, and tortillas separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp gently in a skillet or microwave until warm. Refresh the slaw with a quick toss before serving as it may release moisture over time. Avoid reheating assembled tacos to keep the tortillas from becoming soggy.

How to Serve

Two tacos rest on a white plate with light brown edges, placed on a white marbled surface. Each taco has three stacked, slightly charred yellow corn tortillas forming the base layer. Inside, the first layer is creamy white cabbage slaw with green herbs mixed in. On top of the slaw are reddish-brown grilled shrimp coated in spices, arranged in clusters. Slices of fresh green avocado lean on the shrimp, adding a smooth texture. The tacos are garnished with bits of chopped green cilantro. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp works well. Thaw completely and pat dry before seasoning to ensure proper cooking and best texture.

What type of tortillas are best for these tacos?

Both corn and flour tortillas work great here; choose your preference. Corn tortillas offer authentic flavor while flour tortillas are softer and more pliable.