Shrimp Tacos with Cilantro Lime Slaw

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

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.

Lightly spiced shrimp tacos topped with a crisp cilantro lime slaw that balances smoky and zesty layers. This Mexican-inspired seafood recipe, ready in about 25 minutes, pairs medium shrimp, chili powder, 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 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: 15 min Cook: 10 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

1 lb, peeled and deveined medium shrimp
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp ground cumin
3/4 tsp salt
2 tbsp olive oil
8 small corn tortillas
2 cups, thinly shredded green cabbage
1/4 cup chopped cilantro
2 tbsp lime juice
2 tbsp mayonnaise
1 tsp honey
1 small, finely diced (optional) jalapeño

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Instructions

Step 1: In a medium bowl, toss 1 lb peeled shrimp with 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp ground cumin, and 3/4 tsp salt until evenly coated.
Step 2: Heat 2 tbsp olive oil in a skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from heat.
Step 3: In a separate bowl, combine 2 cups thinly shredded green cabbage, 1/4 cup chopped cilantro, 2 tbsp lime juice, 2 tbsp mayonnaise, 1 tsp honey, and 1 small finely diced jalapeño if using. Toss to make a fresh slaw.
Step 4: Warm 8 small corn tortillas in a dry skillet for 30 seconds per side until pliable.
Step 5: Assemble tacos by dividing cooked shrimp evenly between tortillas and topping with generous spoonfuls of cilantro lime slaw. Serve immediately.