Cilantro-Lime Shrimp Tacos with Cabbage Slaw and Avocado Crema

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy shrimp marinated in lime and cilantro served in warm tortillas topped with crunchy cabbage slaw and smooth avocado crema. This mexican-inspired seafood ready in about 30 minutes pairs large shrimp, peeled and deveined, fresh lime juice, cilantro, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 20 min Cook: 10 min Serves 4 Mexican cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, combine 1 lb peeled shrimp, 3 tbsp fresh lime juice, 1/4 cup chopped cilantro, 2 minced garlic cloves, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Toss to coat and marinate for 15 minutes.
  2. Step 2: While shrimp marinates, mix 2 cups shredded green cabbage and 1/2 cup grated carrot in a separate bowl for the slaw.
  3. Step 3: In a blender, puree 1 medium ripe avocado with 1/2 cup Greek yogurt, 1 tsp lime zest, 3 tbsp lime juice, and 1 tsp honey until smooth to make avocado crema.
  4. Step 4: Heat a large skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until opaque and slightly charred.
  5. Step 5: Warm 8 small flour tortillas in a dry skillet or microwave. Assemble tacos by layering cabbage slaw, shrimp, and drizzling with avocado crema before serving.

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Frequently asked questions

How long does Cilantro-Lime Shrimp Tacos with Cabbage Slaw and Avocado Crema 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 and Avocado Crema?

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 fresh lime juice from drying out.

Can I substitute ingredients in Cilantro-Lime Shrimp Tacos with Cabbage Slaw and Avocado Crema?

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 and Avocado Crema 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 and Avocado Crema?

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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