Sautéed Shrimp Tacos with Avocado Lime Crema and Cabbage Slaw

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Juicy sautéed shrimp nestled in warm tortillas topped with a zesty cabbage slaw and creamy avocado lime sauce for fresh and vibrant tacos. This mexican-inspired seafood ready in about 25 minutes pairs large shrimp, peeled and deveined, olive oil, garlic powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 3/4 tsp salt
• 1/4 tsp black pepper
• 8 small corn tortillas
• 2 cups green cabbage, thinly sliced
• 1/4 cup red onion, thinly sliced
• 2 tbsp fresh cilantro, chopped
• 2 tbsp lime juice
• 1/3 cup sour cream
• 1 medium ripe avocado
• 1/4 tsp salt for crema

Instructions

1. Step 1: In a medium bowl, toss 1 lb peeled and deveined large shrimp with 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp smoked paprika, 1/2 tsp ground cumin, 3/4 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Step 2: Heat a large skillet over medium-high heat and add the seasoned shrimp. Sauté for 2-3 minutes per side until shrimp turn pink and opaque with slightly crisp edges. Remove from heat.
3. Step 3: In a separate bowl, combine 2 cups thinly sliced green cabbage, 1/4 cup thinly sliced red onion, 2 tbsp chopped fresh cilantro, and 2 tbsp lime juice. Toss gently to make the slaw.
4. Step 4: In a blender or food processor, blend 1/3 cup sour cream, 1 medium ripe avocado, 2 tbsp lime juice, and 1/4 tsp salt until smooth and creamy to create the avocado lime crema.
5. Step 5: Warm 8 small corn tortillas in a dry skillet or microwave. Assemble tacos by placing sautéed shrimp on each tortilla, topping with cabbage slaw, and drizzling with avocado lime crema. Serve immediately.