Cilantro-Lime Shrimp Tacos with Cabbage Slaw
Juicy shrimp marinated in zesty lime and cilantro, served in warm tortillas with a crunchy cabbage slaw for fresh, vibrant tacos. This mexican-inspired seafood ready in about 30 minutes pairs peeled and deveined large shrimp, lime juice, chopped cilantro for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, peeled and deveined large shrimp
- 3 tbsp lime juice
- 1/4 cup, chopped cilantro
- 2, minced garlic cloves
- 2 tbsp olive oil
- 1/2 tsp cumin
- 1 tsp salt
- 1/2 tsp black pepper
- 8 small corn tortillas
- 2 cups, shredded green cabbage
- 1/4 cup, thinly sliced red onion
- 3 tbsp mayonnaise
- 1 tsp honey
- 1 tsp lime zest
Instructions
- Step 1: In a medium bowl, combine 1 lb peeled and deveined large shrimp with 3 tbsp lime juice, 1/4 cup chopped cilantro, 2 minced garlic cloves, 2 tbsp olive oil, 1/2 tsp cumin, 1 tsp salt, and 1/2 tsp black pepper. Toss well and marinate for 15 minutes.
- Step 2: While shrimp marinates, mix 2 cups shredded green cabbage, 1/4 cup thinly sliced red onion, 3 tbsp mayonnaise, 1 tsp honey, and 1 tsp lime zest in a bowl. Refrigerate the slaw until ready to serve.
- Step 3: Heat a large skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes per side until pink and opaque.
- Step 4: Warm 8 small corn tortillas in a dry skillet or microwave. Assemble tacos by dividing shrimp evenly among tortillas and topping with the prepared cabbage slaw.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Cilantro-Lime Shrimp Tacos with Cabbage Slaw take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Cilantro-Lime Shrimp Tacos with Cabbage Slaw?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lime juice from drying out.
Can I substitute ingredients in Cilantro-Lime Shrimp Tacos with Cabbage Slaw?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Cilantro-Lime Shrimp Tacos with Cabbage Slaw for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Cilantro-Lime Shrimp Tacos with Cabbage Slaw?
Mexican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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