Shrimp Tacos with Lime Crema & Slaw

Spiced skillet shrimp tacos with lime crema, cilantro slaw, avocado, and a Mexican salad kit.

Prep
15 minutes
Cook
10 minutes
Serves
4

Ingredients

Shrimp

  • 16 large shrimp, peeled and deveined, tails off
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lime juice
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • 1 teaspoon ground coriander
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

Lime crema

  • ¼ cup sour cream
  • 3 tablespoons mayonnaise
  • 1 tablespoon fresh lime juice
  • Zest of ½ lime
  • ¼ teaspoon kosher salt

Slaw

  • 1 cup shredded romaine
  • ¼ cup fresh cilantro, chopped
  • ½ green onion, thinly sliced
  • 1 garlic clove, minced

For serving

  • 8 small flour tortillas
  • 1 avocado, sliced
  • Cholula hot sauce
  • Lime wedges

Salad

  • 1 Mexican-style bagged salad kit, prepared according to package directions

Method

  1. Marinate the shrimp. In a large bowl, whisk together the olive oil, lime juice, cumin, paprika, coriander, chili powder, garlic powder, salt, and pepper. Add the shrimp and toss until evenly coated. Let marinate for 10–15 minutes.
  2. Prepare the lime crema. In a small bowl, whisk together the sour cream, mayonnaise, lime juice, lime zest, and salt until smooth. Refrigerate until ready to serve.
  3. Prepare the slaw. In a medium bowl, combine the romaine, cilantro, green onion, and garlic. Toss to combine.
  4. Prepare the salad. Toss the Mexican-style bagged salad according to the package directions and refrigerate until ready to serve.
  5. Cook the shrimp. Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 1–2 minutes per side, until pink and just cooked through. Avoid overcooking.
  6. Warm the tortillas. Heat the tortillas in a dry skillet for about 30 seconds per side.
  7. Assemble the tacos. Cut the shrimp in half and divide evenly among the tortillas. Top each with the slaw, sliced avocado, a generous drizzle of the lime crema, and hot sauce to taste.
  8. Serve. Serve the shrimp tacos immediately with the prepared Mexican salad and lime wedges on the side.

Notes

  • Large shrimp (16–20 or 21–25 count) work best for tacos.
  • Marinating longer than 20 minutes isn’t necessary, as the lime juice will begin to cure the shrimp.
  • The lime crema can be made several hours ahead and refrigerated until ready to serve.

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