These Shrimp Tacos with perfectly seasoned shrimp with cilantro-lime slaw and fresh avocado are all packed in a tortilla — these are the absolute best!

Next try these chicken tacos (a reader favorite!), these Vegetarian Tacos, these Asian Tacos, or these Quinoa Tacos.

Overhead image of the Shrimp Tacos.

Shrimp Tacos

While these stand on their own pretty well, here are a couple of quick side dish ideas:

What to serve with these tacos:

Overhead image of the ready-to-eat Shrimp Tacos.

Storage

Make Ahead & Storage Tips

  • Make Ahead: Make the sauce and put it in the fridge. It can stay there for 3 days. Marinate the shrimp and keep them in the fridge too, but only for 4-6 hours before cooking.
  • Storage: Keep the spiced shrimp, chopped cabbage, and sauce in the fridge. Cut the avocado when you’re ready to eat. Tortillas should be kept in a cool spot or in the fridge if you want them to last longer.

More Easy Seafood Dishes:

4.92 from 101 votes

Shrimp Tacos

Seasoned shrimp, zesty cilantro-lime slaw, and fresh avocado all wrapped up in a tortillaโ€”these Shrimp Tacos are ready in 30 minutes and perfect for a quick, flavorful meal!
Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
Servings: 12 small tacos (serves 4)

Equipment

  • Large pan
  • Small blender or food processor

Ingredients 
 

Shrimp

  • 1 pound medium shrimp about 45 shrimp, peeled and deveined
  • 2 cloves garlic minced, 1 teaspoon
  • 1/2 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • 4 tablespoons olive oil divided
  • 1 tablespoon unsalted butter or use additional olive oil
  • 1 to 2 limes optional
  • 2 cups shredded green cabbage
  • 1 large avocado thinly sliced
  • Corn tortillas or flour tortillas
  • Cooking spray optional

Cilantro Lime Sauce

  • 2 limes
  • 2 cloves garlic minced, 1 teaspoon
  • 1/2 of a large bunch of cilantro 1 cup loosely packed
  • 1 tablespoon coarsely chopped jalapeรฑo remove seeds for less spice
  • 1/2 cup mayo regular, full fat
  • 1/2 cup sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions 

Shrimp

  • Pat both sides of the shrimp dry. Toss in a large bowl with garlic, salt, cumin, chili powder, onion powder, and 3 tablespoons olive oil. Cover and refrigerate for at least 15 minutes (up to 8 hours). In a large pan, melt butter and remaining 1 tablespoon oil.
  • Cook shrimp in batches to avoid overcrowding the pan. Add shrimp in a single layer and sautรฉ until they just turn pink, flipping halfway, 2โ€“4 minutes total depending on their size. Remove from heat and set on a cutting board. Cut off the tails. If desired, add a squeeze of fresh lime juice to the shrimp.

Cilantro-Lime Sauce

  • Zest and juice limes to get 1 teaspoon zest and 4 tablespoons juice. In a small blender or mini food processor, combine all the sauce ingredients. Add salt and pepper (or to taste) and blend until smooth. Taste and adjust to preference. Refrigerate until ready to use.

Assemble Tacos

  • Remove 1/2 cup of cilantro-lime sauce and toss it with the shredded green cabbage to combine.
  • Optional: Spray tortillas (both sides) with cooking spray and grill on the stovetop over an open flame until slightly charred. Alternatively, warm tortillas in the microwave, covered with a damp paper towel.
  • Fill tortillas with a generous serving of slaw, shrimp, and fresh avocado. Drizzle more sauce on top and serve with a squeeze of fresh lime juice.

Video

Recipe Notes

Nutrition Note: Nutritional information includes corn tortillas.
Storage: Store the spiced shrimp, chopped cabbage, and sauce in the fridge. Cut the avocado when youโ€™re ready to assemble.

Nutrition

Serving: 1serving | Calories: 253kcal | Carbohydrates: 16g | Protein: 10g | Fat: 17g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 476mg | Potassium: 218mg | Fiber: 3g | Sugar: 1g | Vitamin A: 171IU | Vitamin C: 12mg | Calcium: 102mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

 

Perfectly seasoned shrimp with cilantro-lime slaw and fresh avocado all packed in a tortilla. These shrimp tacos can be ready in 30 minutes or less! (Plus, prep ahead tips!) via chelseasmessyapron.com #shrimp #taco #easy #quick #healthy #fast #recipe #meal #cilantro #lime #avocado #guacamole #tacos

Meet Chelsea


Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

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4.92 from 101 votes (10 ratings without comment)

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Recipe Rating




234 Comments

  1. Katie says:

    5 stars
    This was good. My boyfriend couldn’t stop talking about how much he liked it

    1. Chelsea Lords says:

      So glad to hear it! ๐Ÿ™‚

  2. Shirley French says:

    Delicious recipe! Directions were easy to follow once I read through the whole thing. I will make it again. Entire family liked it.

    1. Chelsea Lords says:

      So glad to hear that! Thank you ๐Ÿ™‚

  3. Cathy Baxter says:

    This is a fabulous recipe! Iโ€™ve made it several times. We love fish tacos and Iโ€™ve have made this with shrimp and also with mahi-mahi on a George Foreman indoor grill. The sauce, to me, is addictive. I serve the tacos with the slaw, rice and black beans on the side. Today I made pineapple salsa too. So good! Wouldnโ€™t change a thing.

    1. Chelsea Lords says:

      Sounds delicious with a pineapple salsa — yum! Thank you Cathy ๐Ÿ™‚

  4. Maddie says:

    This was sooo good. The sauce was amazing. I used pickled jalepeรฑos and it was perfect!

    1. Chelsea Lords says:

      Yay! So glad to hear that ๐Ÿ™‚ Thank you Maddie!

  5. Susan says:

    Sounds really good, will be trying this recipe. Question — how long will the mayo sour cream dressing last in the fridge?

    1. Chelsea Lords says:

      about 5 days in an airtight container in the fridge!

  6. Hilda says:

    5 stars
    These shrimp tacos are fantastic!!! A very easy recipe to follow and such a great meal! Different too! I am definitely going to make these for my son and daughter-in-law when they visit me in a week. I haven’t seen them in over a year, and they are expecting their first baby, my first grandchild, they are going to love these shrimp tacos! Thanks for such a wonderful recipe we can all enjoy from now on!!!!!!!!

    1. Chelsea Lords says:

      Yay! So happy you enjoyed these shrimp tacos! Thank you for the comment ๐Ÿ™‚

  7. Irma says:

    5 stars
    Loveddddd ittttt!!!!!

    1. Chelsea Lords says:

      Yay!! Thanks for the comment ๐Ÿ™‚

  8. Cathy says:

    5 stars
    My sister made this for me and I have to admit – they were SO GOOD!!!!! I have been craving them for 2 days now and will be making them again this weekend. LOVE LOVE LOVE!!!!!! Thanks for sharing this AMAZING recipe

    1. Chelsea Lords says:

      Yay!! LOVE hearing this ๐Ÿ™‚ So glad you enjoyed these tacos!

  9. Steff says:

    5 stars
    Such a great meal! I realized last minute I didn’t have sour cream so just substituted with 1/4 cup full fat Greek yogurt!

    1. Chelsea Lords says:

      I’m so glad you enjoyed and made the yogurt work! Thanks Steff! ๐Ÿ™‚

    2. Anne says:

      I did this too. It was really good

  10. Monique Masse says:

    5 stars
    Best shrimp tacos ever! Sauce is great!

    1. Chelsea Lords says:

      Score! Thanks Monique! ๐Ÿ™‚