Sautéed Shrimp Tacos with Avocado and Cilantro Lime Slaw

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

Bright and fresh shrimp tacos topped with creamy avocado and a crunchy cilantro lime slaw for vibrant flavor and texture contrast. This Mexican-inspired seafood recipe, ready in about 25 minutes, pairs medium shrimp, peeled and deveined, olive oil, chili powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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: 15 min Cook: 10 min Serves 4 Mexican cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a bowl, toss 1 lb peeled and deveined medium shrimp with 1 tbsp olive oil, 1 tsp chili powder, 1/2 tsp ground cumin, and 3/4 tsp salt until evenly coated.
  2. Step 2: Heat a large skillet over medium-high heat and cook shrimp for 2-3 minutes per side until pink and opaque, then remove from heat.
  3. 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, and 1 tsp honey; toss well for the slaw.
  4. Step 4: Warm 8 small corn tortillas in a dry skillet or microwave until pliable.
  5. Step 5: Assemble tacos by layering shrimp, a generous scoop of cilantro lime slaw, and slices from 1 medium ripe avocado on each tortilla before serving.

Frequently asked questions

How long does Sautéed Shrimp Tacos with Avocado and 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 Avocado and Cilantro Lime Slaw?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Sautéed Shrimp Tacos with Avocado and 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 Avocado and 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 Avocado and 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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