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Corn tortillas filled with slaw and shrimp on a plate.
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5 from 5 votes

Shrimp Tacos with Cilantro Lime Sauce

Baja-style shrimp tacos with a creamy cilantro lime sauce, ready in 30 minutes. Quickly thaw frozen shrimp then cook in a skillet in about 5 minutes and go on cabbage slaw.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Main
Cuisine: American, Mexican
Servings: 6 Servings
Calories: 225kcal
Author: Keri

Ingredients

Cilantro Lime Sauce

  • 1 cup Sour Cream
  • 1 teaspoon Cumin
  • ½ Lime juice
  • Lime Zest optional
  • ⅓ cup Cilantro chopped
  • ½ teaspoon Salt to taste

Cabbage Slaw

  • 1- 2 cups Cabbage thinly sliced
  • ½ cup Carrots shredded or matchstick cut

For the Shrimp

  • 1 tablespoon Olive Oil
  • 1 pound Shrimp thawed (shell removed and de-veined)
  • 1 teaspoon Cumin
  • ¼ teaspoon Red Pepper Flakes
  • Salt to taste

Toppings

  • Cilantro chopped (as much as you like)
  • Limes cut into quarters to serve with Tacos
  • 6 Corn Tortillas white, yellow or flour tortillas

Instructions

To make the cilantro lime sauce

  • Mix together the sour cream, cumin, juice from ½ lime, ⅓ cup chopped cilantro, and salt. Mix in the lime zest if using. Cover and refrigerate until ready to use.

To make the cabbage slaw

  • Thinly slice the cabbage and shred or cut the carrots, or use store-bought prepared cabbage slaw.

To warm the tortillas

  • Warm the corn or flour tortillas in a warm skillet and keep them covered until ready to fill.

How to cook the shrimp

  • Heat a skillet over medium heat. Drizzle in about 1 tablespoon of olive oil, add the thawed shrimp, and sprinkle with cumin, salt, and red pepper flakes.
  • Cook 1 to 2 minutes until the first side turns pink, then flip. Continue cooking until done, about 4 to 5 minutes total. Cut one open to test. Turn off the heat and remove the skillet from the burner.

Making the tacos

  • Spoon slaw onto a tortilla, drizzle with the sauce, and top with shrimp. Finish with chopped cilantro and a squeeze of lime.

Notes

 
  • I use large shrimp (21 to 25 per pound), about 3 to 4 shrimp per taco. This makes 6 to 7 tacos
  • Frozen shrimp work great. Thaw them completely under cool water first.
  • Warm the corn tortillas in a warm skillet.
  • The sauce keeps several days in the refrigerator. The shrimp are best fresh, and leftovers toughen when reheated.
 

Nutrition

Calories: 225kcal | Carbohydrates: 18g | Protein: 13g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 118mg | Sodium: 662mg | Potassium: 299mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2288IU | Vitamin C: 16mg | Calcium: 127mg | Iron: 1mg