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Overhead view of shrimp tacos with lime crema and cabbage slaw on corn tortillas

Easy Shrimp Tacos

Smoky pan-seared shrimp with limeslaw and lime crema on warm corn tortillas.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • Shrimp
  • 1.5 pounds medium shrimp 31/40, peeled/deveined
  • 2 tablespoons smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon cayenne optional
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 1 lime juiced
  • Slaw
  • 3 cups shredded green cabbage
  • ¼ cup shredded red cabbage
  • ¼ cup chopped cilantro
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • Crema
  • ½ cup sour cream
  • 2 tablespoons mayonnaise
  • 1 tablespoon lime juice
  • ½ teaspoon lime zest
  • Pinch of salt
  • Assembly
  • 12 small corn tortillas
  • 1 avocado sliced
  • Lime wedges

Method
 

  1. Pat shrimp dry, toss with combined spice mix.
  2. Heat olive oil in a cast iron skillet over high heat until shimmering.
  3. Sear shrimp in a single layer, undisturbed, 90 seconds.
  4. Flip, cook 60-90 seconds more until opaque and curled loosely.
  5. Remove from heat, squeeze lime juice over shrimp.
  6. Warm tortillas over flame or in a dry skillet until lightly blistered.
  7. Assemble: slaw first, then shrimp, avocado, and crema.

Notes

Storage note: Refrigerate cooked shrimp separately for up to 3 days; do not freeze.
Allergen note: Contains shellfish and dairy.
Notes: For a dairy-free crema, blend soaked cashews with lime juice and water.