Sautéed Shrimp Tacos with Cabbage Slaw and Cilantro Lime Crema

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

Bright and flavorful shrimp tacos topped with crisp cabbage slaw and a zesty cilantro lime crema. 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 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 medium shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 3/4 tsp salt
• 1/4 tsp black pepper
• 8 pieces small corn tortillas
• 2 cups, shredded green cabbage
• 1/4 cup, thinly sliced red onion
• 1/4 cup, chopped fresh cilantro leaves
• 3 tbsp, divided lime juice
• 1/2 cup sour cream
• 1 tsp honey

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Instructions

1. Step 1: In a medium bowl, toss 1 lb peeled and deveined medium shrimp with 2 tbsp olive oil, 1 tsp chili powder, 1/2 tsp ground cumin, 3/4 tsp salt, and 1/4 tsp black pepper. Set aside.
2. Step 2: In a separate bowl, combine 2 cups shredded green cabbage, 1/4 cup thinly sliced red onion, 1/4 cup chopped fresh cilantro, and 1 tbsp lime juice. Toss to make the slaw and set aside.
3. Step 3: Heat a large skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side until pink and opaque, about 5-6 minutes total.
4. Step 4: In a small bowl, whisk together 1/2 cup sour cream, 2 tbsp lime juice, and 1 tsp honey until smooth to make the cilantro lime crema.
5. Step 5: Warm 8 small corn tortillas in a dry skillet or microwave. Divide cooked shrimp evenly among the tortillas, top with cabbage slaw, and drizzle with cilantro lime crema before serving.