Sautéed Shrimp Tacos with Cabbage Slaw and Chipotle Lime Sauce

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Juicy sautéed shrimp nestled in warm tortillas, topped with crunchy cabbage slaw and a smoky chipotle lime sauce for a lively taco experience. This mexican-inspired seafood ready in about 25 minutes pairs large shrimp, peeled and deveined, ground cumin, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 3, 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

• 12 pieces large shrimp, peeled and deveined
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 6 small corn tortillas
• 1 1/2 cups shredded green cabbage
• 1 cup shredded red cabbage
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1/4 cup mayonnaise
• 1 tbsp minced chipotle in adobo sauce
• 1 tsp honey
• 1/4 tsp salt (for slaw)

Instructions

1. Step 1: In a bowl, toss 12 large peeled and deveined shrimp with 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and sauté for 2-3 minutes per side until pink and opaque. Remove from heat.
3. Step 3: In a separate bowl, combine 1 1/2 cups shredded green cabbage, 1 cup shredded red cabbage, 1/4 cup chopped fresh cilantro, 2 tbsp fresh lime juice, and 1/4 tsp salt. Toss to make the slaw.
4. Step 4: Prepare chipotle lime sauce by mixing 1/4 cup mayonnaise, 1 tbsp minced chipotle in adobo sauce, 1 tsp honey, and 1 tbsp lime juice in a small bowl until smooth.
5. Step 5: Warm 6 small corn tortillas in a dry skillet over medium heat for 30 seconds per side. Assemble tacos by layering cabbage slaw, sautéed shrimp, and a drizzle of chipotle lime sauce on each tortilla.