Sautéed Shrimp Tacos with Cilantro Lime Slaw
Juicy shrimp quickly sautéed with chili powder and cumin, served in warm tortillas with a zesty cilantro lime slaw. This mexican-inspired seafood ready in about 25 minutes pairs peeled and deveined large shrimp, chili powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 2 tbsp olive oil
- 8 small corn tortillas
- 2 cups, shredded green cabbage
- 1/4 cup, chopped fresh cilantro
- 2 tbsp lime juice
- 1/4 cup Greek yogurt
- 1 tsp honey
- 1/4 tsp (for slaw) salt
Instructions
- Step 1: In a medium bowl, toss 1 lb peeled and deveined large shrimp with 1 tsp chili powder, 1/2 tsp ground cumin, and 1/2 tsp salt until evenly coated.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and sauté for 2-3 minutes per side until opaque and slightly charred.
- Step 3: In a separate bowl, combine 2 cups shredded green cabbage, 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, 1/4 cup Greek yogurt, 1 tsp honey, and 1/4 tsp salt. Mix until the slaw is creamy and well coated.
- Step 4: Warm 8 small corn tortillas in a dry skillet or microwave until pliable.
- Step 5: Assemble tacos by dividing the sautéed shrimp evenly among tortillas and topping with a generous spoonful of cilantro lime slaw. Serve immediately.
Frequently asked questions
How long does Sautéed 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 Sautéed 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 Sautéed 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 Sautéed Shrimp Tacos with Cilantro Lime 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 Sautéed 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.
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