Sautéed Shrimp Tacos with Cabbage Slaw and Lime Crema

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Bright and spicy sautéed shrimp tucked into warm tortillas with crisp cabbage slaw and tangy lime crema for a quick Mexican-inspired dinner. This Mexican recipe, ready in about 20 minutes, pairs large shrimp, 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 2, 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, peeled and deveined large shrimp
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 1 tbsp olive oil
• 1 cup, shredded small green cabbage
• 1/4 cup, thinly sliced red onion
• 2 tbsp, chopped fresh cilantro
• 4 small flour tortillas
• 1/4 cup sour cream
• 2 tbsp lime juice
• 1 tsp honey

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Instructions

1. Step 1: In a medium bowl, toss 12 peeled and deveined large shrimp with 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/2 tsp salt. Heat 1 tbsp olive oil in a skillet over medium-high heat and sauté shrimp for 2-3 minutes per side until pink and opaque. Remove from heat.
2. Step 2: In a separate bowl, combine 1 cup shredded small green cabbage, 1/4 cup thinly sliced red onion, and 2 tbsp chopped fresh cilantro. Toss lightly to mix.
3. Step 3: To make lime crema, whisk together 1/4 cup sour cream, 2 tbsp lime juice, and 1 tsp honey until smooth.
4. Step 4: Warm 4 small flour tortillas in a dry skillet over medium heat for 30 seconds per side. Assemble tacos by dividing shrimp evenly among tortillas, topping with cabbage slaw and drizzling with lime crema. Serve immediately.