Sautéed Shrimp Tacos with Cilantro-Lime Slaw and Chipotle Crema
Spiced shrimp sautéed quickly and served in warm tortillas topped with a zesty cilantro-lime slaw and smoky chipotle crema. This mexican-inspired seafood ready in about 25 minutes turns peeled and deveined large shrimp, olive oil, chili powder into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 280 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 3/4 tsp salt
- 1/4 tsp black pepper
- 8 small corn tortillas
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1/4 cup chopped, plus extra for garnish cilantro
- 3 tbsp, divided lime juice
- 1/2 cup sour cream
- 1 tbsp minced chipotle in adobo sauce
- 1 tsp honey
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, 1/2 tsp garlic powder, 3/4 tsp salt, and 1/4 tsp black pepper until evenly coated.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and sauté for 2-3 minutes per side until pink and opaque, then remove from heat.
- Step 3: In a separate bowl, combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1/4 cup chopped cilantro, and 2 tbsp lime juice. Toss well to make the slaw.
- Step 4: For the crema, whisk 1/2 cup sour cream with 1 tbsp minced chipotle in adobo sauce, 1 tbsp lime juice, and 1 tsp honey until smooth.
- Step 5: Warm 8 small corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable.
- Step 6: Assemble tacos by spooning the cilantro-lime slaw onto each tortilla, topping with sautéed shrimp, then drizzling with chipotle crema and garnishing with extra cilantro.
Frequently asked questions
How long does Sautéed Shrimp Tacos with Cilantro-Lime Slaw and Chipotle Crema 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 and Chipotle Crema?
Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.
Can I substitute ingredients in Sautéed Shrimp Tacos with Cilantro-Lime Slaw and Chipotle 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 Sautéed Shrimp Tacos with Cilantro-Lime Slaw and Chipotle 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 Sautéed Shrimp Tacos with Cilantro-Lime Slaw and Chipotle 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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