Chili Lime Shrimp Tacos with Cabbage Slaw Recipe

Introduction

These Chili Lime Shrimp Tacos with Cabbage Slaw are a vibrant and flavorful meal perfect for any day of the week. Juicy shrimp tossed in tangy chili lime butter pair beautifully with a crisp, zesty cabbage slaw, all wrapped in warm tortillas. They’re quick to prepare and sure to impress.

Ingredients

• 1 lb uncooked shrimp (unpeeled or peeled)
• 4 tbsp unsalted butter
• 1 tsp Tajin seasoning
• 1 tsp sea salt
• ½ lime (juiced)
• ¼ cup cilantro (finely chopped)
• 2 tbsp cilantro (finely chopped, for topping tacos)
• 6 corn or flour tortillas (toasted)
• ½ cup Lena’s Kitchen Pickled onions (divided between tacos)
• 1 ½ cups purple or white cabbage (finely shredded)
• ½ lime (juiced)
• 1 tsp sea salt (for slaw)

Instructions

1. Step 1: Prepare the cabbage slaw by finely shredding the cabbage and placing it in a medium bowl. Add the lime juice and salt, then massage the mixture with your hands to soften the cabbage. Set aside while cooking the shrimp.
2. Step 2: Season the shrimp in a large bowl with Tajin seasoning and sea salt, tossing to coat evenly.
3. Step 3: Melt the butter in a pan over medium-high heat. Add the shrimp and cook for 2 to 3 minutes on each side, depending on size (smaller shrimp cook in about 4 minutes total, larger ones take about 6 minutes).
4. Step 4: Once cooked, squeeze half a lime over the shrimp and stir in ¼ cup chopped cilantro. If using shrimp with the peel on, remove the peel and tail carefully, then toss back into the pan to coat with the flavors.
5. Step 5: Toast the tortillas in a pan or directly on the stovetop until slightly charred on one side, about one minute per side.
6. Step 6: Assemble the tacos by layering slaw, three large shrimp, pickled onions, and a sprinkle of chopped cilantro onto each tortilla. Finish each taco with a squeeze of lime and serve immediately while hot.

Tips & Variations

• Use peeled shrimp for quicker prep, or keep the shells on for extra flavor during cooking—just remember to remove before serving.
• Substitute Tajin with chili powder and a pinch of cumin if you don’t have it on hand.
• Add a dollop of sour cream or avocado crema for extra creaminess.
• Swap the cabbage with shredded kale or mixed greens for a different texture.

Storage

Store any leftover cooked shrimp separately from the tortillas and slaw in airtight containers in the refrigerator for up to 2 days. Reheat shrimp gently in a skillet or microwave until warmed through. Keep tortillas wrapped in foil or a damp paper towel to maintain softness. Slaw is best enjoyed fresh but can be refrigerated for up to a day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen shrimp for this recipe?

Yes, frozen shrimp work well. Thaw them completely and pat dry before seasoning and cooking to ensure they sear properly.

What if I don’t have Tajin seasoning?

You can substitute with a mix of chili powder, a pinch of salt, and a bit of lime zest to mimic the tangy, spicy flavor of Tajin.

Chili Lime Shrimp Tacos with Cabbage Slaw Recipe

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★★★★★

4.6 from 616 reviews

• Author: Jack
• Total Time: 20 minutes
• Yield: 6 tacos 1x

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Description

These Chili Lime Shrimp Tacos with Cabbage Slaw offer a vibrant and zesty twist on a classic favorite. Tender shrimp are seasoned with Tajin and lime, sautéed in butter, then nestled in warm toasted tortillas with a refreshing cabbage slaw, pickled onions, and fresh cilantro. Perfect for a quick and flavorful weeknight meal or a casual gathering.

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Ingredients

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Shrimp & Seasoning

• 1 lb uncooked shrimp (peeled or unpeeled)
• 4 tbsp unsalted butter
• 1 tsp Tajin seasoning
• 1 tsp sea salt
• ½ lime, juiced
• ¼ cup cilantro, finely chopped

Cabbage Slaw

• 1 ½ cups purple or white cabbage, finely shredded
• ½ lime, juiced
• 1 tsp sea salt

To Serve

• 6 corn or flour tortillas (toasted)
• ½ cup Lena’s Kitchen Pickled onions (divided between tacos)
• 2 tbsp cilantro, finely chopped (for topping)

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Instructions

1. Prepare the Cabbage Slaw: Finely shred the cabbage and place it in a medium bowl. Add the lime juice and sea salt, then massage the mixture into the cabbage using your hands to soften it. Set the slaw aside while you cook the shrimp.
2. Season the Shrimp: In a large bowl, toss the shrimp with Tajin seasoning and sea salt until evenly coated.
3. Cook the Shrimp: Melt the unsalted butter in a large pan over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side, adjusting for size—smaller shrimp take about 4 minutes total, larger ones about 6 minutes.
4. Add Lime and Cilantro: Once the shrimp are cooked through, squeeze half a lime over them and add ¼ cup finely chopped cilantro. Toss gently to combine. If the shrimp have their peels on, carefully remove peel and tails, then toss the shrimp back in the pan to coat with the flavors.
5. Toast the Tortillas: Using a pan or the stovetop, toast the tortillas for about one minute on each side until they develop slight char marks. This enhances flavor and pliability.
6. Assemble the Tacos: On each toasted tortilla, layer some cabbage slaw, about three large cooked shrimp, and divide the pickled onions evenly. Top with freshly chopped cilantro and finish with a squeeze of lime for added zest.
7. Serve: Serve the tacos immediately while hot and enjoy the fresh, tangy flavors.

Notes

• Adjust Tajin seasoning to taste for milder or stronger flavor.
• Using peeled shrimp can speed up prep time, but shrimp with shell can add more flavor if peeled after cooking.
• Pickled onions can be replaced with fresh red onions if unavailable, but pickled adds a nice tang.
• For gluten-free option, use corn tortillas instead of flour.
• To make it spicier, add sliced jalapeños or hot sauce as a topping.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican

Keywords: shrimp tacos, chili lime shrimp, cabbage slaw, Mexican tacos, quick shrimp recipe, seafood tacos