Go Back

Spicy Shrimp Tacos with Cilantro Lime Slaw

Spicy skillet shrimp tucked into warm tortillas with crunchy cilantro-lime slaw, avocado and a creamy sauce made with Greek yogurt, sour cream, Kewpie mayo and sweet-and-spicy pickled jalapeños.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4

Ingredients
  

For the shrimp

  • 1 lb large shrimp peeled and deveined
  • 2 tsp olive oil
  • 1 tsp kosher salt
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • ½ tsp cayenne pepper

For the cilantro lime slaw

  • 2 cups shredded cabbage
  • ¼ cup chopped fresh cilantro
  • 2 scallions thinly sliced
  • Zest of 1 lime

For the cilantro lime sauce

  • ⅓ cup full-fat Greek yogurt
  • ⅓ cup sour cream
  • ¼ cup Kewpie mayo
  • ½ cup fresh cilantro chopped
  • Sweet-and-spicy pickled jalapeños chopped, to taste
  • 1 tsp garlic powder
  • ½ tsp kosher salt
  • 1½ Tbsp fresh lime juice

For serving

  • 8 small tortillas
  • 1 ripe avocado sliced
  • Hot sauce to taste

Instructions
 

  • Pat the shrimp dry and place them in a bowl. Add the olive oil, kosher salt, cumin, coriander, chili powder, garlic powder and cayenne. Toss until the shrimp are evenly coated.
  • Combine the cabbage, cilantro, scallions and lime zest in a medium bowl.
  • Add the Greek yogurt, sour cream, Kewpie mayo, cilantro, pickled jalapeños, garlic powder, kosher salt and lime juice and mix well.
  • Taste and add more pickled jalapeños or lime juice if needed.
  • Add enough of the cilantro lime sauce to coat the cabbage mixture and toss well. Reserve the remaining sauce for serving.
  • Heat a lightly oiled skillet over medium-high heat. Add the shrimp in a single layer and cook for about 2–3 minutes per side, until golden and just cooked through.
  • Warm the tortillas in a dry hot skillet until soft and pliable, flipping once.
  • Fill each tortilla with cilantro lime slaw, shrimp and sliced avocado. Finish with more cilantro lime sauce and hot sauce.
  • Serve right away.

Notes

  • Pickled jalapeños: I used sweet-and-spicy pickled jalapeños from Trader Joe's instead of fresh jalapeño. Add them to taste depending on how much heat you want.
  • The sauce: You’ll use part of the cilantro lime sauce to dress the slaw and save the rest for spooning over the tacos.
  • Shrimp: Don’t overcrowd the skillet. If necessary, cook the shrimp in two batches so they sear rather than steam.
  • Adapted from Feasting at Home’s Shrimp Tacos, with a few changes based on what I had on hand, including cayenne in place of chipotle powder, Kewpie mayo, and sweet-and-spicy pickled jalapeños.