If you’re looking for a fresh, flavorful, and downright addictive dinner, these Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw are going to be your new go to! Imagine juicy shrimp coated in smoky spices, nestled inside warm tortillas, topped with creamy smashed avocado, and finished with a zesty cilantro lime slaw. Every bite is bursting with flavor spicy, tangy, creamy, and crunchy all at once.
This recipe is perfect for weeknight dinners because it comes together in under 30 minutes, but it’s also a total crowd-pleaser for taco night or even a summer cookout. The star of the show? That garlic cilantro lime sauce. It’s fresh, garlicky, and downright drinkable (seriously, you’ll want to drizzle it on everything).
Whether you’re a shrimp lover or just someone who can’t resist tacos, this recipe will earn a permanent spot in your meal rotation.
Why You’ll Love These Shrimp Tacos
- Quick and easy: ready in under 30 minutes.
- Fresh and healthy: packed with veggies, lean protein, and wholesome ingredients.
- Big flavor payoff: smoky spices + creamy slaw + zesty lime sauce.
- Crowd-pleaser: perfect for family dinner or taco night with friends.
Ingredients You’ll Need
Garlic Cilantro Lime Sauce
- 1/4 cup oil
- 1/2 cup chopped green onions
- 1/2 cup cilantro leaves
- 2 cloves garlic
- 1/2 teaspoon salt
- Juice of 2 limes
- 1/2 cup sour cream or full-fat Greek yogurt
- 1/4 cup water (if needed, to thin sauce)
Shrimp Taco Spice Mix
- 2 teaspoons each chili powder and cumin
- 1/2 teaspoon each onion powder and garlic powder
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon coarse sea salt
For the Tacos
- 1 lb. large shrimp, peeled and deveined, tails removed
- 2–3 cups shredded green cabbage
- 8 small tortillas (corn or flour)
- 2 avocados
- 1/4 cup Cotija cheese
- Lime wedges, for serving
How to Make Spicy Shrimp Tacos
1Make the Sauce: In a blender or food processor, combine the oil, green onions, cilantro, garlic, salt, lime juice, and sour cream (or Greek yogurt). Blend until mostly smooth. Add a splash of water if you’d like to thin it out.
2Prep the Slaw: Toss some of the garlic cilantro lime sauce with the shredded cabbage until it’s nicely coated. Save the rest of the sauce for drizzling on top of your tacos later.
3Cook the Shrimp: Pat your shrimp dry with paper towels. Toss them with the spice mix until fully coated. Heat a little oil in a large skillet over medium-high heat, then add the shrimp. Cook for 5–8 minutes, flipping occasionally, until pink and cooked through.
4Assemble the Tacos: Warm your tortillas and get ready to build! Start with smashed avocado, then add the slaw, shrimp, Cotija cheese, a drizzle of the sauce, and a squeeze of fresh lime juice.
Tips for the Best Shrimp Tacos
- Don’t overcook the shrimp: they only need a few minutes until pink and opaque.
- Use fresh lime: bottled juice won’t give the same bright flavor.
- Make it spicier: add extra cayenne or a few jalapeño slices for more kick.
- Swap proteins: chicken, fish, or even tofu would also work with the same seasoning and slaw.
Serving Suggestions
Pair these tacos with:
- Mexican rice or cilantro lime rice
- Black beans or refried beans
- Chips and salsa or guacamole
These Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw are guaranteed to spice up your weeknight dinner routine. Light, fresh, and packed with flavor, they’re the kind of meal that makes you wonder why you don’t make tacos every single night!
Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw
Ingredients
Garlic Cilantro Lime Sauce
- 1/4 cup oil
- 1/2 cup chopped green onions
- 1/2 cup cilantro leaves
- 2 cloves garlic
- 1/2 teaspoon salt
- Juice of 2 limes
- 1/2 cup sour cream or full-fat Greek yogurt
- 1/4 cup water if needed, to thin sauce
Shrimp Taco Spice Mix
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper more or less to taste
- 1 teaspoon coarse sea salt
For the Tacos
- 1 lb. large shrimp peeled and deveined, tails removed
- 2 –3 cups shredded green cabbage
- 8 small tortillas corn or flour
- 2 avocados
- 1/4 cup Cotija cheese
- Lime wedges for serving
Instructions
- Make the Sauce: In a blender or food processor, blend oil, green onions, cilantro, garlic, salt, lime juice, and sour cream (or Greek yogurt) until mostly smooth. Thin with a little water if needed.
- Prepare the Slaw: Toss some of the sauce with the shredded cabbage until coated. Reserve remaining sauce for drizzling.
- Cook the Shrimp: Pat shrimp dry. Toss with spice mix. Heat a drizzle of oil in a skillet over medium-high heat. Cook shrimp for 5–8 minutes, flipping occasionally, until pink and cooked through.
- Assemble the Tacos: Warm tortillas. Add smashed avocado, slaw, shrimp, Cotija cheese, extra sauce, and a squeeze of lime juice. Serve immediately.
Notes
- Don’t overcook shrimp – they only need a few minutes until pink and opaque.
- Adjust spice to taste by adding more or less cayenne pepper.
- Swap shrimp for chicken, fish, or tofu if desired.
