Sautéed Shrimp Tacos with Cabbage Slaw and Chipotle Crema

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

Bright, fresh shrimp tacos topped with crunchy cabbage slaw and a smoky chipotle crema for a quick, flavorful dinner. This Mexican-inspired seafood recipe, ready in about 21 minutes, pairs large 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 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 pound large shrimp, peeled and deveined
• 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
• 1/4 cup, thinly sliced red onion
• 1/4 cup, chopped fresh cilantro
• 2 tbsp lime juice
• 1/2 cup sour cream
• 1 tsp, minced chipotle pepper in adobo sauce
• 1 tsp honey

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, combine 1 pound large peeled shrimp with 2 tbsp olive oil, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 3/4 tsp salt, and 1/4 tsp black pepper. Toss until shrimp are evenly coated.
2. Step 2: Heat a large skillet over medium-high heat and add the shrimp in a single layer. Cook for 2-3 minutes per side until shrimp are opaque and just cooked through, then remove from heat.
3. Step 3: In a separate bowl, mix 2 cups shredded green cabbage, 1/4 cup thinly sliced red onion, 1/4 cup chopped fresh cilantro, and 2 tbsp lime juice. Toss gently to combine and let sit while you prepare the crema.
4. Step 4: In a small bowl, whisk together 1/2 cup sour cream, 1 tsp minced chipotle pepper in adobo sauce, and 1 tsp honey until smooth and creamy.
5. Step 5: Warm 8 small corn tortillas in a dry skillet or microwave until pliable. Assemble tacos by dividing shrimp evenly among tortillas, topping with cabbage slaw, and drizzling with chipotle crema. Serve immediately.