Sautéed Shrimp Tacos with Cabbage Slaw and Cilantro Lime Dressing

By AislePrompt Editorial · Published 2026-07-03 · Updated 2026-07-03

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Quick sautéed shrimp seasoned with chili and garlic, tucked into warm tortillas with crunchy cabbage slaw and zesty cilantro lime dressing. This Mexican-inspired seafood recipe, ready in about 20 minutes, pairs raw shrimp, peeled and deveined, chili powder, minced garlic 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.

Prep: 10 min Cook: 10 min Serves 4 Mexican cuisine 280 cal/serving

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Ingredients

1 lb raw shrimp, peeled and deveined
1 tsp chili powder
3 cloves minced garlic
2 tbsp olive oil
2 cups shredded green cabbage
1 cup shredded red cabbage
1/4 cup fresh cilantro leaves
2 tbsp lime juice
1/4 cup sour cream
8 small corn tortillas
3/4 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: In a bowl, toss 1 lb peeled and deveined shrimp with 1 tsp chili powder, 3 minced garlic cloves, 3/4 tsp salt, and 1/2 tsp black pepper until evenly coated.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp and sauté for 3-4 minutes until pink and opaque, stirring occasionally.
Step 3: In a separate bowl, mix 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1/4 cup fresh cilantro, 2 tbsp lime juice, and 1/4 cup sour cream until combined, seasoning with a pinch of salt.
Step 4: Warm 8 small corn tortillas in a dry skillet or microwave. Divide the shrimp evenly among tortillas and top with the cabbage slaw. Serve immediately.