Spicy Shrimp Street Tacos with Creamy Cilantro Lime Slaw

These shrimp tacos are everything you want in a weeknight dinner, quick, fresh, and packed with bold flavor. Juicy, perfectly seasoned shrimp tucked into warm tortillas and topped with crisp slaw and a creamy drizzle make every bite bright, zesty, and totally crave worthy. They taste like summer and come together in minutes.

Servings: 6–8 tacos

Cook Time: 20 minutes

Ingredients:

Shrimp

1 lb large or jumbo shrimp (peeled & deveined — raw or pre-cooked)

1 tablespoon extra-virgin olive oil

1 teaspoon chili powder

1 teaspoon ground chipotle chili

1 teaspoon ground cumin

½ teaspoon kosher salt

¼ teaspoon black pepper

Juice of ½ lime (optional but recommended)

Slaw

1 cup plain Greek yogurt

2 tablespoons extra-virgin olive oil

1 clove garlic

½ small jalapeño (seeds removed for mild heat)

¼ cup tightly packed fresh cilantro leaves

¼ teaspoon kosher salt

3 tablespoons fresh lime juice (about 1 large lime)

2 cups shredded cabbage or slaw mix

For Serving

6–8 small carb balance tortillas (or corn tortillas)

Sliced avocado

Thinly sliced purple onion

Fresh cilantro

Lime wedges

Yum Yum sauce for drizzling

Instructions:

Season the Shrimp

Pat the shrimp completely dry (this helps them sear instead of steam).

Toss shrimp with olive oil, chili powder, chipotle chili, cumin, salt, pepper, and lime juice.

If using raw shrimp: Let sit 5–10 minutes while you prepare the slaw.

If using pre-cooked shrimp: Toss gently with seasoning just before heating (they only need to be warmed through).

Make the Creamy Cilantro Lime Slaw

In a food processor, blend Greek yogurt, olive oil, garlic, jalapeño, cilantro, salt, and lime juice until smooth and creamy.

Place shredded cabbage in a bowl and pour the sauce over it. Toss until evenly coated. Refrigerate while you cook the shrimp to let the flavors develop.

Cook (or Warm) the Shrimp

Heat a large skillet over medium-high heat and add a drizzle of olive oil.

For raw shrimp: Cook 1–2 minutes per side, just until pink and opaque. Remove immediately to avoid overcooking.

For pre-cooked shrimp: Heat for 1–2 minutes total, just until warmed through. Do not overcook or they may become rubbery.

Warm the Tortillas

Lightly brush tortillas with olive oil and toast in a skillet for 20–30 seconds per side until warm and lightly golden.

Assemble the Tacos

Start by spooning a generous layer of creamy slaw onto each warm tortilla.

Top with the seasoned shrimp, then add sliced purple onion and a sprinkle of fresh cilantro.

Finish with a drizzle of Yum Yum sauce and serve with lime wedges on the side for squeezing over the top just before eating.