Pan-Seared Shrimp Tacos with Cilantro-Lime Slaw
Lightly spiced pan-seared shrimp tucked inside warm corn tortillas, topped with a fresh and tangy cilantro-lime slaw. This mexican-inspired seafood ready in about 25 minutes pairs large shrimp, peeled and deveined, chili powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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
- 12 pieces large shrimp, peeled and deveined
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 6 corn tortillas
- 1 cup green cabbage, shredded
- 1 cup red cabbage, shredded
- 1/4 cup fresh cilantro, chopped
- 2 tbsp lime juice
- 3 tbsp mayonnaise
- 1 tsp honey
Instructions
- Step 1: In a medium bowl, combine 12 large shrimp with 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp kosher salt, and 1/2 tsp black pepper. Toss until shrimp are evenly coated.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp and cook for 2 minutes per side until pink and opaque, about 4 minutes total.
- Step 3: In a separate bowl, mix 1 cup shredded green cabbage, 1 cup shredded red cabbage, 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, 3 tbsp mayonnaise, and 1 tsp honey. Stir until the slaw is creamy and tangy.
- Step 4: Warm 6 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
- Step 5: Assemble tacos by placing 3 shrimp on each tortilla and topping with about 1/3 cup of cilantro-lime slaw. Serve immediately for a bright, fresh dinner.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pan-Seared Shrimp Tacos with Cilantro-Lime Slaw take to make?
Total time is about 25 minutes (15 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 Pan-Seared Shrimp Tacos with Cilantro-Lime 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 chili powder from drying out.
Can I substitute ingredients in Pan-Seared Shrimp Tacos with Cilantro-Lime 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 Pan-Seared Shrimp Tacos with Cilantro-Lime Slaw for a different number of people?
The recipe is written for 3 servings. Multiply each ingredient by (your serving target / 3). 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 Pan-Seared Shrimp Tacos with Cilantro-Lime 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.
