Can I use frozen shrimp, and how should I prepare them?

Yes, frozen shrimp are perfectly fine for this recipe. To prepare them properly, thaw them overnight in the refrigerator, or place them in a bowl of cold water for 15–20 minutes for a quicker thaw. Once thawed, pat them dry with paper towels to remove excess moisture — this helps them get a nice sear and prevents a watery texture when cooked.

Should I use corn or flour tortillas?

That depends on your preference. Corn tortillas provide a more authentic and slightly nutty flavor, but can be more delicate and may break if overfilled. Flour tortillas are softer, more pliable, and easier to fold — great for kids or meal prepping. You can also toast them slightly on a skillet or over an open flame to bring out their flavor and make them more pliable.

How far in advance can I make the slaw and sauce?

You can prepare both the lime slaw and sauce up to 2–3 days in advance . Keep them refrigerated in airtight containers. If the sauce thickens, you can whisk in a splash of water or lime juice before serving. The cabbage slaw holds up well because green cabbage is hearty and stays crisp even after dressing.

What if I don’t have sour cream or Greek yogurt?

You can easily substitute the dairy element with: Vegan or dairy-free yogurt Cashew cream (for a creamy plant-based option) Avocado + lime juice blended for a creamy, tangy twist These options still give the sauce a creamy texture and tangy flavor that complements the shrimp and slaw.

How can I make the tacos more or less spicy?

The recipe as written has a mild to medium level of spice. To make it spicier , increase the amount of cayenne pepper, or add sliced jalapeños or hot sauce. To make it milder , reduce or omit the cayenne and use sweet paprika instead of chili powder if needed.

Can I make this recipe low-carb or keto-friendly?

Yes, here’s how: Use lettuce leaves or low-carb tortillas instead of traditional ones Skip the Cotija cheese or use a small amount if limiting dairy Ensure your sour cream or yogurt is full-fat and unsweetened The shrimp, slaw, and sauce are naturally low in carbs — just watch the add-ons.

What are some optional toppings or add-ins I can include?

Great additions include: Pickled red onions (for tang) Sliced radishes (for crunch) Mango or pineapple chunks (for sweetness) Shredded lettuce or purple cabbage (for texture and color) Crumbled feta as a substitute for Cotija Fresh jalapeños for spice

Spicy Shrimp Tacos with Lime Slaw

Description

These Spicy Shrimp Tacos with Lime Slaw are a bold, fresh, and flavor-packed meal ready in under 30 minutes. Juicy, pan-seared shrimp are coated in a smoky chili-lime spice blend, then layered into warm tortillas with creamy avocado, tangy lime slaw, and Cotija cheese. Finished with a drizzle of cool, zesty sauce, these tacos are the ultimate balance of heat, crunch, and creaminess — perfect for taco night, weeknight dinners, or entertaining guests. Quick to prep, easy to customize, and guaranteed to impress!

Ingredients

Scale

For the Shrimp
1 lb. shrimp (peeled, deveined, tails removed)
2 tsp chili powder
2 tsp cumin
1/2 tsp onion powder
1/2 tsp garlic powder
1/4 tsp cayenne pepper (or to taste)
1 tsp coarse sea salt
Drizzle of oil for cooking
For the Lime Slaw & Sauce
1/4 cup oil
1/2 cup chopped green onions
1/2 cup fresh cilantro leaves
1/2 cup fresh cilantro leaves
2 cloves garlic
2 cloves garlic
1/2 tsp salt
1/2 tsp salt
Juice of 2 limes
Juice of 2 limes
1/2 cup sour cream or full-fat Greek yogurt
1/2 cup sour cream or full-fat Greek yogurt
1/4 cup water (to thin if needed)
1/4 cup water (to thin if needed)
2–3 cups shredded green cabbage
2–3 cups shredded green cabbage
For Assembly
For Assembly
8 small corn or flour tortillas
8 small corn or flour tortillas
2 avocados, smashed or sliced
2 avocados, smashed or sliced
1/4 cup Cotija cheese
1/4 cup Cotija cheese
Lime wedges (for serving)
Lime wedges (for serving)

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Instructions

Make the Sauce:
Blend oil, green onions, cilantro, garlic, salt, lime juice, and sour cream (or yogurt) until smooth. Add water to thin if needed. Set aside.
Make the Slaw:
Toss shredded cabbage with a portion of the lime sauce. Reserve the rest for drizzling over tacos.
Cook the Shrimp:
Pat shrimp dry. Mix with the spice blend. Sauté in a hot skillet with oil for 5–8 minutes, flipping occasionally, until cooked through.
Assemble the Tacos:
Warm tortillas. Spread avocado, add slaw, then shrimp. Drizzle with more sauce, sprinkle Cotija cheese, and add a squeeze of lime.

Notes

Shrimp Tip: Use raw shrimp for best texture and flavor. If using frozen, thaw completely and pat dry before cooking.

Prep Time: 15 minutes
Additional Time: 3 minutes
Cook Time: 15 minutes
Category: LUNCH
Cuisine: American / European-inspired

Nutrition

Serving Size: 1 portion ≈ 1–2 tacos
Calories: 273 kcal
Sugar: 2.9 g
Sodium: 611 mg
Fat: 16.6 g
Saturated Fat: 4.9 g
Unsaturated Fat: 11.8 g
Trans Fat: 0.12 g
Carbohydrates: 26.5 g
Fiber: 6.6 g
Protein: 9.1 g
Cholesterol: 46 mg