Spicy Mexican Shrimp Tacos with Cilantro Lime Slaw

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Quick-cooked shrimp seasoned with chili and cumin, served in warm tortillas with a crisp cilantro lime cabbage slaw. This mexican-inspired seafood ready in about 23 minutes pairs raw shrimp, peeled and deveined, chili powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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.

★ 4.5 (11 ratings) Prep: 15 min Cook: 8 min Serves 4 Mexican cuisine 310 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a medium bowl, toss 1 pound peeled and deveined raw shrimp with 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, and 1/2 teaspoon salt until evenly coated.
  2. Step 2: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the seasoned shrimp and sauté for 2-3 minutes per side until pink and opaque with slightly crisp edges.
  3. Step 3: In a separate bowl, combine 2 cups shredded green cabbage, 1/4 cup chopped fresh cilantro, 2 tablespoons lime juice, 1/4 cup mayonnaise, 1/4 teaspoon black pepper, and remaining 1/2 teaspoon salt. Toss until the slaw is creamy and evenly coated.
  4. Step 4: Warm 8 small corn tortillas in a dry skillet or microwave until pliable.
  5. Step 5: Assemble tacos by dividing cooked shrimp evenly among tortillas and topping with a generous spoonful of cilantro lime slaw before serving.

Frequently asked questions

How long does Spicy Mexican Shrimp Tacos with Cilantro Lime Slaw take to make?

Total time is about 23 minutes (15 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spicy Mexican Shrimp Tacos with Cilantro Lime Slaw?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Spicy Mexican Shrimp Tacos with Cilantro Lime Slaw?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spicy Mexican Shrimp Tacos with Cilantro Lime Slaw for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Spicy Mexican Shrimp Tacos with Cilantro Lime Slaw?

Mexican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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