These homemade Cilantro Lime Shrimp Tacos are simple to prepare and bursting with fresh flavor. Crispy cabbage slaw, a bright lime punch, and a creamy cilantro-lime sauce complement the seasoned shrimp for a perfect weeknight or taco Tuesday meal that appeals to everyone.
What makes these shrimp tacos stand out is the combination of a tangy cilantro-lime cole slaw and a smooth cilantro-lime cream sauce. The slaw adds crunch and acidity while the sauce brings creaminess and herb-forward brightness. Serve them with your favorite sides—guacamole, Mexican rice, or a simple salad—to round out the meal.
Cilantro Lime Shrimp Tacos Ingredients
- Fresh shrimp (peeled, deveined, tails removed)
- Black pepper
- Garlic salt
- Chili powder
- Paprika
- Onion powder
- Dried cilantro
- Unsalted butter
- Olive oil
Ingredients for Cilantro Lime Cole Slaw
- Red cabbage (shredded)
- Green cabbage (shredded)
- Red onion (thinly sliced)
- Fresh lime (squeezed)
- White wine vinegar
- Salt
- Black pepper
Ingredients For Cilantro Lime Cream Sauce
- Sour cream
- Ranch dressing mix
- Fresh cilantro (chopped)
- Fresh lime (squeezed)
- Paprika
- Garlic (minced)
- Salt
- Black pepper
How To Make Cilantro Lime Shrimp Tacos
Cilantro Lime Shrimp Tacos
Ingredients
- 8 corn or flour tortillas
Shrimp
- 1 pound fresh shrimp (peeled, deveined, tails removed)
- 1 tsp black pepper
- 1 tsp garlic salt
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp onion powder
- 1/2 tsp dried cilantro
- 1 tbsp unsalted butter
- 1 tbsp olive oil
Shredded Cabbage Mix
- 1 1/2 cups red cabbage (shredded)
- 1 1/2 cups green cabbage (shredded)
- 1/2 cup red onion (thinly sliced)
- 1/2 fresh lime (squeezed)
- 1 tbsp white wine vinegar
- 1/4 tsp salt
- 1/2 tsp black pepper
Cilantro Lime Cream Sauce
- 1 cup sour cream
- 1 tbsp ranch dressing mix
- 2 tbsp fresh cilantro (chopped)
- 1/4 tsp paprika
- 1 clove garlic (minced)
- 1/4 tsp salt
- 1/2 tsp black pepper
- 1/2 fresh lime (squeezed)
Instructions
- Shred the red and green cabbage and place in a medium bowl. Add thinly sliced red onion, white wine vinegar, salt, black pepper, and the juice from half a lime. Toss to combine and set aside to let the flavors meld.
- In a separate bowl, whisk together sour cream, ranch dressing mix, chopped cilantro, paprika, minced garlic, salt, black pepper, and the juice from the remaining half lime. Taste and adjust seasoning if needed; set aside.
- Preheat the oven to 200°F (about 95°C). Wrap the tortillas in foil and warm them in the oven.
- In a small bowl combine black pepper, garlic salt, chili powder, paprika, onion powder, and dried cilantro. Lay the shrimp out and sprinkle half the spice blend on one side, then flip and season the other side with the remaining spices.
- Heat olive oil and butter in a large skillet over medium heat. Add the seasoned shrimp and cook until pink with a light char, about 2 minutes per side depending on size. Do not overcook.
- Remove the warmed tortillas from the oven. Build each taco by layering the cilantro-lime slaw, adding 3–4 shrimp, and drizzling with the cilantro-lime cream sauce. Garnish with extra cilantro and lime wedges. Serve immediately and enjoy.
Notes
*Nutrition Disclaimer: Nutrition facts are estimates and provided for guidance only.
Nutrition
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Some Other Great Mexican Dishes
- Mango Pineapple Salsa
- Slow Cooker Queso Chicken Tacos
- Salsa Chicken Taco Bowl
- Easy Green Chili Chicken Enchilada
- Grilled Chicken Quinoa Bowls