Spicy Cilantro Lime Shrimp Tacos With Serrano Crema

Quick Recipe Version (TL;DR)

• Yield: 4 servings (8–10 small tacos)
• Prep Time: 25 minutes
• Cook Time: 10 minutes
• Total Time: 35 minutes

Quick Ingredients

• 1 1/2 lb large shrimp, peeled and deveined
• 3 tbsp olive oil, divided
• Zest and juice of 2 limes (about 4 tbsp juice total)
• 2 tsp chili powder, 1 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp garlic powder, 1/4 tsp cayenne
• About 1 1/2 tsp kosher salt, 1/4 tsp black pepper
• 4 cups shredded cabbage (green or mix of green and red)
• 1/2 cup thinly sliced red onion
• 3/4 cup fresh cilantro, chopped, divided
• 1 tsp honey
• 1/2 cup sour cream + 1/4 cup mayonnaise
• 1–2 serrano chiles, seeded to taste
• 1 small garlic clove
• 8–12 small corn or flour tortillas
• Optional: sliced avocado, crumbled cotija cheese, hot sauce, extra lime wedges

Do This

• 1. Blend sour cream, mayonnaise, serrano, 1 lime’s zest and juice, garlic, cilantro, salt, and a little water until smooth; chill.
• 2. Toss cabbage, red onion, cilantro, lime juice, olive oil, honey, and salt for a crunchy slaw; set aside.
• 3. Pat shrimp dry, then coat with olive oil, lime zest and juice, chili powder, smoked paprika, cumin, garlic powder, cayenne, salt, and pepper; marinate 10–15 minutes.
• 4. Preheat a cast-iron skillet over medium-high (about 375–400°F / 190–205°C). Warm tortillas in a dry pan or directly over a gas flame until soft and lightly charred; keep covered.
• 5. Sear shrimp in a single layer 2–3 minutes per side until opaque and lightly charred at the edges; cook in batches if needed.
• 6. Fill warm tortillas with slaw and chili-rubbed shrimp, drizzle generously with serrano-lime sauce, and finish with avocado, cotija, cilantro, and lime wedges.

---

Why You’ll Love This Recipe

• Bold, zesty flavor from chili-rubbed shrimp and a bright cilantro-lime profile in every bite.
• Great contrast in textures: juicy shrimp, crunchy cabbage slaw, and a silky, creamy drizzle.
• Weeknight-friendly: ready in about 35 minutes with simple, accessible ingredients.
• Easy to customize the heat level and toppings, so every eater at the table is happy.

Grocery List

• Produce: Limes (3–4), serrano chiles (1–2), garlic (1 head), green cabbage, optional red cabbage or carrots, red onion, fresh cilantro, optional avocados, optional jalapeños, optional green onions.
• Dairy: Sour cream, optional cotija or queso fresco, optional plain Greek yogurt (if substituting).
• Pantry: Large shrimp (fresh or frozen), olive oil, mayonnaise, honey, chili powder, smoked paprika, ground cumin, garlic powder, cayenne pepper, kosher salt, black pepper, corn or flour tortillas, optional hot sauce.

Full Ingredients

Chili-Lime Shrimp

• 1 1/2 lb large shrimp (16–20 count), peeled and deveined, tails on or off
• 2 tbsp olive oil
• Zest of 1 lime (about 1 tsp finely grated)
• 2 tbsp fresh lime juice (about 1 large lime)
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/4 tsp cayenne pepper (use 1/2 tsp for extra heat)
• 3/4 tsp kosher salt
• 1/4 tsp freshly ground black pepper

Crunchy Cilantro-Lime Slaw

• 3 cups finely shredded green cabbage (about 1/2 small head)
• 1 cup shredded red cabbage or shredded carrots (for color and crunch)
• 1/2 cup very thinly sliced red onion
• 1/2 cup loosely packed fresh cilantro leaves, chopped
• 2 tbsp fresh lime juice
• 1 tbsp olive oil
• 1 tsp honey (or sugar)
• 1/4 tsp kosher salt, plus more to taste

Creamy Serrano-Lime Drizzle

• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1–2 serrano chiles, stems removed; seeded for medium heat, leave some seeds for hotter sauce
• 1 small garlic clove, roughly chopped
• 1/4 cup fresh cilantro leaves (small handful)
• Zest of 1 lime (about 1 tsp)
• 2 tbsp fresh lime juice
• 1/4 tsp kosher salt, plus more to taste
• 1–3 tbsp water, as needed to thin to drizzling consistency

For Serving

• 8–12 small corn or flour tortillas (6-inch size)
• 1 avocado, sliced or diced (optional)
• 1/3 cup crumbled cotija or queso fresco (optional)
• Extra fresh cilantro leaves
• Lime wedges
• Hot sauce, to taste (optional)

Step-by-Step Instructions

Step 1: Make the Creamy Serrano-Lime Drizzle

Add the sour cream, mayonnaise, serrano chiles, garlic, cilantro leaves, lime zest, lime juice, and salt to a blender or small food processor. Start with 1 serrano and 1 tablespoon of water. Blend until completely smooth and pale green, scraping down the sides as needed.

Check the consistency: it should be pourable but not watery. Add more water 1 tablespoon at a time and pulse again until it easily drizzles from a spoon. Taste and adjust seasoning: add more lime for brightness, more salt if it tastes flat, and more serrano for extra heat. Transfer to a small jar or squeeze bottle and refrigerate while you prep everything else; it will thicken slightly as it chills.

Step 2: Toss Together the Crunchy Slaw

In a large mixing bowl, combine the shredded green cabbage, red cabbage or carrots, sliced red onion, and chopped cilantro. In a small bowl, whisk together the lime juice, olive oil, honey, and salt until the honey dissolves.

Pour the dressing over the cabbage mixture. Toss thoroughly with tongs or clean hands until everything is evenly coated and slightly glistening. Taste and adjust with a pinch more salt or a squeeze of lime if desired. Set the slaw aside at room temperature; it will soften slightly but stay nice and crunchy while you cook the shrimp.

Step 3: Season and Marinate the Chili-Rubbed Shrimp

Pat the shrimp very dry on all sides with paper towels; this helps them sear instead of steam. Place them in a large bowl. Add the olive oil, lime zest, lime juice, chili powder, smoked paprika, cumin, garlic powder, cayenne, salt, and black pepper.

Toss until every shrimp is well coated in the spicy, reddish marinade. Let the shrimp sit for 10–15 minutes at room temperature to absorb the flavors. If you need to wait longer than 20 minutes, cover and refrigerate, then bring back toward room temperature for 5 minutes before cooking so they cook evenly.

Step 4: Warm the Tortillas

While the shrimp marinate, warm your tortillas. Heat a dry skillet over medium heat. Lay one or two tortillas in the pan and warm for about 30–45 seconds per side, until soft, pliable, and lightly charred in spots. Stack them on a plate and keep covered with a clean kitchen towel to stay warm.

Alternatively, if you have a gas stove, carefully warm each tortilla directly over a low open flame for about 10–20 seconds per side with tongs, just until they puff slightly and develop charred edges. Do not walk away while doing this.

Step 5: Sear the Chili-Rubbed Shrimp

Preheat a large cast-iron or heavy skillet over medium-high heat for 2–3 minutes, until very hot (about 375–400°F / 190–205°C surface temperature if you have an infrared thermometer). Lightly oil the pan if it is not well seasoned.

Add the shrimp in a single layer without crowding; cook in batches if necessary so they can sear properly. Cook for 2–3 minutes on the first side, until the underside is opaque and lightly charred at the edges. Flip and cook another 1–2 minutes, just until the shrimp are opaque all the way through and slightly curled into a loose “C” shape. Do not overcook or they will become rubbery.

Transfer cooked shrimp to a plate and repeat with any remaining shrimp. Once all are cooked, taste one and sprinkle with a tiny pinch of extra salt or a squeeze of lime if desired.

Step 6: Assemble the Tacos

Lay out the warm tortillas. Add a generous layer of crunchy slaw down the center of each tortilla. Top with 3–4 shrimp per tortilla, depending on shrimp size and how many tacos you are making.

Drizzle the creamy serrano-lime sauce liberally over the shrimp and slaw. Top with avocado slices, a sprinkle of cotija, and a few extra cilantro leaves if using. Finish with a squeeze of fresh lime juice for extra brightness.

Step 7: Serve and Adjust Heat at the Table

Arrange the tacos on a platter or individual plates. Serve immediately while the shrimp are hot and the tortillas are still soft and warm. Offer extra serrano-lime sauce, hot sauce, and lime wedges on the side so everyone can adjust the heat and tanginess to their taste.

These tacos are best enjoyed right away, while the shrimp are juicy and the slaw is crisp and cool against the warm tortilla and spicy, smoky shrimp.

Pro Tips

• Dry shrimp for better sear: Removing surface moisture before seasoning helps the chili rub caramelize and gives you those tasty, lightly charred edges.
• Control the heat with the serranos: For mild to medium sauce, fully seed 1 serrano. For spicy, use 2 serranos and keep some seeds. You can always blend in more chile later if it is too mild.
• Do not over-marinate: Because the marinade is acidic from lime, keep shrimp marinating to 10–20 minutes. Longer can slightly “cook” them and affect texture.
• Warm tortillas properly: Soft, warm tortillas make or break tacos. Keep them wrapped in a clean towel so they stay steamy and pliable instead of cracking.
• Double the sauce: If you love a generous drizzle or want extra for dipping chips or drizzling over rice bowls, go ahead and double the serrano-lime drizzle recipe.

Variations

• Grilled Skewer Shrimp Tacos: Thread marinated shrimp onto soaked wooden skewers and grill over medium-high heat (400°F / 205°C) for 2–3 minutes per side. The grill adds a smoky char that pairs beautifully with the creamy drizzle.
• Lighter Drizzle: Substitute half or all of the sour cream with plain Greek yogurt for a tangier, higher-protein sauce. Adjust salt and lime to taste, since yogurt is tangier than sour cream.
• Different Protein: Use the same chili-lime rub on thin strips of chicken breast or firm white fish (like cod, mahi-mahi, or halibut). Cook until just done, then flake or slice and serve with the same slaw and drizzle.

Storage & Make-Ahead

Store each component separately for best texture. The creamy serrano-lime drizzle can be made up to 3 days in advance; keep it in an airtight container in the refrigerator and stir before serving. The slaw can be made up to 1 day ahead; it will soften slightly but still be tasty and crunchy. For the shrimp, it is best to cook them fresh right before serving, but leftovers can be cooled quickly, stored in an airtight container in the refrigerator, and eaten within 2 days. Reheat shrimp gently in a hot skillet for 1–2 minutes or enjoy cold in a taco salad. Tortillas are best warmed just before serving and do not store well once heated. Freezing is not recommended for this dish due to the delicate texture of the shrimp and the fresh slaw.

Nutrition (per serving)

Approximate values per serving (assuming 4 servings, about 2–3 tacos each, using corn tortillas and including sauce and slaw but not optional cheese or avocado): about 510 calories; 32 g protein; 28 g fat; 33 g carbohydrates; 4 g fiber; 8 g sugar; 850 mg sodium. Actual values will vary based on specific brands, tortilla size, and toppings used.