Best Shrimp Tacos with Pickled Jalapeño Slaw

These shrimp tacos have been on repeat in my kitchen for years, and the sauce is the reason why. A creamy cilantro-lime sauce, blended with pickled jalapeños, does double duty here: it’s drizzled over the tacos and tossed with shredded cabbage to make the slaw. Tender taco-seasoned shrimp, cool crunchy slaw, and that tangy, slightly spicy sauce, all piled into warm tortillas and ready in 30 minutes.

I knew I had landed on something good while developing this taco recipe because every taste tester had the same reaction: they couldn’t stop talking about the sauce. It’s one of those things that makes the whole dish. A reader named Aliza has made it so many times that her daughter now uses the sauce as a sandwich spread, and her son took the recipe with him when he moved out. That’s the kind of recipe I love most.

The sauce is what sets these shrimp tacos apart from every other version out there. Most recipes layer a separate crema and a separate slaw dressing on top of each other. Here, one batch of sauce does both jobs. Blend together sour cream, mayo, cilantro, lime juice, garlic, and pickled jalapeños, and you get something creamy, tangy, garlicky, and a little spicy, with a brightness that makes every bite taste fresh. A quarter cup goes into the shredded cabbage for the slaw, and the rest gets drizzled generously over the top.

The shrimp themselves are straightforward: toss them in taco seasoning and cook them in a hot pan for about 3 minutes total. They come out juicy and flavorful, and the whole taco comes together in about 30 minutes from start to finish. It’s one of those shrimp recipes that feels fun enough for the weekend but easy enough for a weeknight.

The sauce that makes these tacos

Most shrimp taco sauces are some variation of a garlic-lime crema. This taco sauce goes further. Pickled jalapeños get blended right in with the sour cream, mayo, cilantro, lime juice, and garlic, which gives the sauce a tangy heat that’s different from just adding hot sauce. It’s creamy, bright, and a little spicy without being overwhelming, and it works so well as both a taco sauce and a slaw dressing that I’ve never felt the need to make two separate things.

It comes together in about five minutes in a food processor. Make a big batch if you can. Leftovers are good on eggs, grain bowls, grilled fish, and sandwiches.

Store and reheat

Store: Place each taco element (shrimp, coleslaw, sauce) in a separate container and refrigerate for up to 3 days.

Reheat: The shrimp reheats well in a pan over medium heat or in the microwave.

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Best Shrimp Tacos with Pickled Jalapeño Slaw

Prep: 25 minutes mins

Cook: 5 minutes mins

Total: 30 minutes mins

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These shrimp tacos are loaded with juicy taco-seasoned shrimp, a crunchy cilantro-lime slaw, and the creamy pickled jalapeño sauce that ties everything together. Ready in 30 minutes, they're fresh, flavorful, and the kind of dinner that disappears fast.

4

Ingredients

Shrimp Taco Sauce

• ▢ ½ cup finely minced cilantro
• ▢ ½ cup sour cream
• ▢ ¼ cup mayonnaise
• ▢ ¼ cup pickled jalapeños
• ▢ 2 tablespoons fresh lime juice
• ▢ 1 green onion
• ▢ 1 large garlic clove
• ▢ 1 pinch sea salt

Shrimp Tacos

• ▢ 1 ½ lb peeled shrimp (see notes)
• ▢ 1 ½ tablespoons taco seasoning
• ▢ 1 tablespoon cooking oil
• ▢ ½ teaspoon sea salt (see notes)

Everything Else

• ▢ 2 cups shredded cabbage
• ▢ 12 4-inch corn or flour tortillas
• ▢ diced avocados, cotija or feta cheese, minced red onion, pickled jalapeños, lime wedges (for serving)

Instructions 

• Add the shrimp taco sauce ingredients to your food processor and blend on high until mostly smooth.
  ½ cup finely minced cilantro, ½ cup sour cream, ¼ cup mayonnaise, ¼ cup pickled jalapeños, 2 tablespoons fresh lime juice, 1 green onion, 1 large garlic clove, 1 pinch sea salt
  
• In a large bowl, mix the shrimp with taco seasoning, oil, and salt. Heat a large frying pan over medium-high heat. Add the shrimp and let them cook for 2 minutes. Flip them over and let them cook for one minute more.
  1 ½ lb peeled shrimp, 1 ½ tablespoons taco seasoning, 1 tablespoon cooking oil, ½ teaspoon sea salt
  
• Mix ¼ cup of the shrimp taco sauce with shredded cabbage to make the slaw.
  2 cups shredded cabbage
  
• Assemble the tacos by piling the slaw on top of warm tortillas then topping with the shrimp and any or all of the optional toppings.
  12 4-inch corn or flour tortillas, diced avocados, cotija or feta cheese, minced red onion, pickled jalapeños, lime wedges
  

Video

Notes

Shrimp: I like to use medium-sized shrimp, which are often sold at 41/50 – the numbers indicate how many shrimp are per pound. Look for shrimp that are labeled MSC or ASC-certified. Both certifications promote sustainable fishing practices.

Taco seasoning: If you use store-bought taco seasoning, season to taste, as it often includes salt. 

Cilantro: If you’re not a fan, use parsley instead.

Nutrition

Serving: 3 shrimp tacos, Calories: 461kcal (23%), Carbohydrates: 37g (12%), Protein: 40g (80%), Fat: 17g (26%), Saturated Fat: 5g (31%), Polyunsaturated Fat: 4g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 291mg (97%), Sodium: 1204mg (52%), Potassium: 684mg (20%), Fiber: 3g (13%), Sugar: 6g (7%), Vitamin A: 496IU (10%), Vitamin C: 17mg (21%), Calcium: 229mg (23%), Iron: 3mg (17%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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