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Shrimp Tacos with Lime Crema

Juicy spice-rubbed shrimp in warm tortillas with crunchy cabbage slaw and a zesty lime crema — a 15-minute shrimp tacos recipe for easy taco night.
Print Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4
Course: Dinner
Cuisine: Mexican-inspired
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 lb (450g) large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • Juice of 1/2 lime plus wedges to serve
  • 2 cups shredded cabbage
  • 1/4 cup chopped fresh cilantro
  • Juice of 1/2 lime for slaw
  • 1 tablespoon olive oil for slaw
  • 1/2 cup sour cream
  • Zest and juice of 1 lime for crema
  • 1 small garlic clove grated
  • 1/4 teaspoon kosher salt for crema
  • 8 small corn or flour tortillas
  • 1 avocado sliced (optional)
  • Crumbled cotija cheese optional

Method
 

  1. Make the lime crema: stir sour cream, lime zest, lime juice, garlic, and salt in a small bowl. Thin with 1–2 teaspoons of water until drizzle consistency. Refrigerate.
  2. Make the slaw: toss cabbage, cilantro, lime juice, olive oil, and a pinch of salt in a medium bowl. Set aside.
  3. Pat shrimp very dry. Toss with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper until coated.
  4. Warm the tortillas over a gas flame, in a dry skillet, or wrapped in a damp paper towel in the microwave. Keep wrapped in a towel.
  5. Heat a large skillet over medium-high heat. Sear shrimp in a single layer, 90 seconds on the first side, then 60 seconds on the second, until pink and loosely curled. Squeeze lime juice over them in the pan.
  6. Assemble: crema on each tortilla, then slaw, then 3–4 shrimp. Top with avocado, cotija, extra cilantro, and more crema. Serve with lime wedges.

Notes

Pat shrimp dry for a proper sear and never crowd the pan. Shrimp are done when they curl into a loose C. The lime crema keeps 3 days in the fridge and is better made ahead. Store components separately; assemble tacos fresh.