Description
Quick and satisfying crispy shrimp tacos with a fresh cilantro lime slaw, perfect for family dinners and weeknights.
Ingredients
Scale
- 1 pound (450g) shrimp, peeled and deveined
- ½ cup (65g) all-purpose flour (or gluten-free flour blend for GF)
- 2 tablespoons (16g) cornstarch
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
- ½ cup (120ml) vegetable oil for frying
- 8–10 small corn or flour tortillas
- 2 cups shredded green cabbage (about 150g)
- ½ cup chopped cilantro (about 15g)
- 2 tablespoons fresh lime juice (about 30ml)
- ¼ cup mayonnaise (60ml) or Greek yogurt as a lighter option
- 1 teaspoon honey
- Optional toppings: sliced avocado, pickled jalapeños, crumbled queso fresco
Instructions
- Prep Your Slaw (10 minutes): Shred green cabbage finely and chop cilantro. In a medium bowl, whisk together mayonnaise, lime juice, honey, salt, and pepper. Toss cabbage and cilantro in the dressing and chill in the fridge.
- Prepare the Shrimp Coating (5 minutes): In a shallow bowl, mix flour, cornstarch, chili powder, garlic powder, salt, and pepper. Pat shrimp dry and toss in the flour mixture until evenly coated.
- Fry the Shrimp (8-10 minutes): Heat vegetable oil in a skillet over medium-high heat until hot but not smoking. Fry shrimp in a single layer for about 2 minutes per side until golden and crispy. Drain on paper towels.
- Warm the Tortillas (2-3 minutes): Warm tortillas in a dry skillet over medium heat until pliable and slightly toasted, or wrap in foil and warm in a low oven.
- Assemble the Tacos (5 minutes): Layer cilantro lime slaw on each tortilla, add 3-4 crispy shrimp, and top with optional toppings and a squeeze of fresh lime juice.
- Serve Immediately: Enjoy while shrimp are crispy and slaw is fresh.
Notes
Pat shrimp dry before coating to ensure crispiness. Use cornstarch with flour for a lighter crust. Fry shrimp in batches to avoid overcrowding the pan. Let slaw rest in fridge for at least 10 minutes to soften cabbage and blend flavors. Warm tortillas properly to avoid breakage. For a lighter version, bake shrimp on a wire rack at 425°F for 10-12 minutes flipping halfway. Customize slaw dressing by swapping mayo for Greek yogurt or adding hot sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sodium: 500
- Fat: 15
- Saturated Fat: 3
- Carbohydrates: 30
- Fiber: 3
- Protein: 25
Keywords: shrimp tacos, crispy shrimp, cilantro lime slaw, quick dinner, family-friendly, seafood tacos, weeknight meal