Downshiftology
subscribe to new posts: via email via rss

Shrimp Tacos with Cilantro Lime Bacon Slaw

Shrimp tacos with cilantro, lime, and bacon slaw are a flavor explosion. The spicy chipotle shrimp are perfectly balanced with the cooling slaw and creamy avocado. With so much flavor, I guarantee you’ll make this shrimp taco recipe again and again.

Two shrimp tacos on a plate.

Whether it’s Tuesday or not, tacos are always a good idea. They’re simple to make and easily customizable with fresh ingredients. And while carne asadas tacos are everyone’s go-to, let’s not forget about juicy shrimp. 

This combination of chipotle seasoned shrimp and a bacon cilantro slaw makes for a seriously delicious taco. It has savory and zesty flavors, with just the right amount of kick to it. So whether it’s for a weeknight dinner or get-together, these will always hit the spot. 

Shrimp Tacos Recipe Video

I recently made this recipe on social media. Want to see how easy it is to whip up? Watch the video below!

Shrimp Taco Ingredients

All you need are some staple taco ingredients, plus a few spices. 

SEASONED SHRIMP

  • Large Raw Shrimp (shells removed and deveined)
  • Olive Oil 
  • Chipotle Powder
  • Cumin Powder
  • Salt & Pepper

CILANTRO LIME SLAW

  • Bacon
  • Green Cabbage
  • Cilantro Leaves 
  • Olive Oil
  • Lime Juice 
  • Salt & Pepper

Lastly, tie everything all together with warmed up tortillas, sliced avocados, extra cilantro, and a squeeze of lime juice. 

Making shrimp tacos on a table.

How to Make Shrimp Tacos

  1. Cook the bacon. Cut the bacon into 1/2 inch pieces and cook in a sauté pan on medium heat, until cooked through. Use a slotted spoon to remove the bacon to a paper towel, to drain and cool.
  2. Make the slaw. Thinly slice the cabbage and add to a mixing bowl. Roughly chop the cilantro leaves and add to the mixing bowl along with the bacon, olive oil, lime juice, salt and pepper. Stir to combine and set aside.
  3. Prep the shrimp. In a separate mixing bowl, add the shrimp, olive oil and spices. Toss to combine.
  4. Cook the shrimp. Heat a sauté pan on medium heat and cook the shrimp for 1-2 minutes on each side, or until cooked through. You can also grill the shrimp for extra char. 
  5. Assembly time. Assemble the tacos by adding several pieces of shrimp and topping with a spoonful of slaw and a few slices of avocado. 

Want to make these shrimp tacos a little extra special? Drizzle some lime crema on top!

Adding ingredients to shrimp tacos.

What to Serve with Shrimp Tacos

While these tacos are delicious on their own, it doesn’t hurt to add a few additional sides. Round out your Mexican meal with: 

Shrimp tacos on a plate with avocado.

How to Store and Reheat

Let’s be honest, these shrimp tacos are best fresh. But yes, you can store leftovers in the fridge for up to 3 days. Then store the slaw separately for up to 2 days. 

To reheat, simply heat them up in the microwave for a bit and assemble your tacos. Just note that reheating shrimp will dry it out a bit. 

Shrimp taco recipe on a plate.

More Healthy Mexican Recipes

Shrimp tacos on a white plate.
5 from 12 votes

Shrimp Tacos with Cilantro Lime Bacon Slaw

Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Servings: 6 tacos
Author: Lisa Bryan
Print Recipe Pin Recipe
These shrimp tacos are sure to be a hit at any party. Loaded with tons of flavor, they're perfect for your next Taco Tuesday!

Ingredients

Shrimp

  • 1 lb large raw shrimp, shells removed and deveined
  • 2 tbsp olive oil
  • 1/2 tsp chipotle powder
  • 1/2 tsp cumin powder
  • salt and pepper, to taste

Slaw

  • 8 oz bacon
  • 1/4 medium green cabbage
  • 2 cups not packed cilantro leaves
  • 2 tbsp olive oil
  • 3 tbsp lime juice
  • 1/2 tsp salt
  • 1/2 tsp pepper

Tortillas

Garnish

  • 1-2 avocados
  • limes wedges
  • extra cilantro
  • lime crema, optional

Instructions

  • Cut the bacon into 1/2 inch pieces and cook in a sauté pan on medium heat, until cooked through. Use a slotted spoon to remove the bacon to a paper towel, to drain and cool. Alternatively, you can cook the bacon in the oven.
  • Thinly slice the cabbage and add to a mixing bowl. Roughly chop the cilantro leaves and add to the mixing bowl along with the bacon, olive oil, lime juice, salt and pepper. Stir to combine and set aside.
  • In a separate mixing bowl, add the shrimp, olive oil and spices. Toss to combine.
  • Heat a sauté pan on medium heat and cook the shrimp for 1-2 minutes on each side, or until cooked through. Alternatively, you can grill the shrimp.
  • Assemble the tacos by adding several pieces of shrimp and topping with a spoonful of slaw and a few slices of avocado.

Lisa's Tips

  • If you'd like a punch of creaminess to this recipe, don't forget the lime crema!
  • When it comes to spices I'm a big fan of Simply Organic. Did you watch the video tour (and get a sneak peek inside) of my spice drawer?

Nutrition

Serving: 1taco, Calories: 357.7kcal, Carbohydrates: 25.9g, Protein: 16g, Fat: 22.4g, Saturated Fat: 5.5g, Cholesterol: 106.8mg, Sodium: 951.6mg, Fiber: 4.6g, Sugar: 1.7g
Course: Main Course
Cuisine: Mexican
Keyword: shrimp taco recipe, shrimp tacos
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram. Tag @downshiftology and hashtag it #downshiftology.

Recipe originally posted September 2016, but updated to include new information. 

Leave a Comment

All comments are moderated before appearing on the site. Thank you for sharing your feedback!





Your email address will not be published. Required fields are marked *

34 comments on “Shrimp Tacos with Cilantro Lime Bacon Slaw”

  1. I paired this with your cilantro lime rice instead of tortillas and it was delicious. So many great flavors and nice and refreshing for the warmer weather. Definitely will be making this again.

    • Hi Trista- Thrilled to hear you enjoyed the shrimp with cilantro lime rice! Definitely sounds like the perfect summer pairing :)

  2. Yummy!! So easy to make.  Had avocados and made guacamole. Had homemade flour tortillas too.  Had a bag of asian salad mix from Costco.  Used the greens and made the slaw. Frozen shrimp and we had dinner!!  Hubby loved it.   Definitely going to make it again!!

    • Hi Laura – So glad this recipe came together easily with the ingredients you had on hand :) Definitely a summer staple recipe!

  3. Made these for Cindo de Mayo and they were a huge hit, such good flavor and you can eat the slaw all by itself. I prepped the slaw earlier in the day and then cooked the shrimp just before we ate, it took no time at all. Definitely saving this recipe to repeat. 

    • Hi Claire- I’m so glad you found this recipe easy to make! And yes, the slaw tastes great on it’s own as well :)

  4. Delicious! Loved this recipe and also made the slaw again as a side for other meals. Thanks!

  5. Hi Lisa – I finally found some Chipotle seasoning and am ready to cook this up tonight. You reference a video above, and I swear I saw it somewhere on IG of FB. Is there a link to the video for this recipe?

    • Ah, I found it on IG! Looking forward to making it tonight. I already have my delicious lime crema ready to go in a squirt bottle.

    • Hi Barb – You can see the video on the page if you turn off your ad blocker! Or you can also head over to my Instagram as well.

  6. I only made the slaw – it was Fantastic!  A great light slaw!

  7. I am not a fan of shrimp, sadly I don’t eat much seafood at all. My husband however, loves it. So I made these shrimp tacos for him last night. This was another simple recipe, but packed with flavor! He LOVED the flavoring on the shrimp! The slaw was so good (I could just eat that by itself). He said each bite was great because all the flavors mixed together were perfect. I made the lime crema also, it is a great pairing with the tacos. My hubby says thanks for the delicious dinner!

    • Hi Christy- Bummer you can’t eat fish, but I’m glad your husband enjoyed these tacos! And yes, you can always make the slaw on it’s own and use it for different types of meals as well :)

  8. This slaw is my absolute favorite! Such a unique and delicious blend of flavors, it goes well with so many things!

    • Hi Jessica – Absolutely! You can also eat the slaw on it’s own as a side dish for chicken or salmon dishes as well :)

  9. Oh my goodness – we are serious shrimp taco lovers in this house but I’ve never once thought to add bacon. SO GOOD! And you’re right, they are best fresh, but I find it works pretty well to keep any leftovers separate from slaw, and then reheat the shrimp with a few beans and eat with the slaw. Maybe a few chips, too. ;-)

    • Hi Monica- Yes! You can always use the shrimp and slaw separately from each other for other types of meals :)

  10. These shrimp tacos are so good. I also love the slaw and can eat it without anything else. Yum.

  11. Shrimp and bacon are one of my favorite flavor combinations. These shrimp tacos with cilantro lime and bacon slaw will make the perfect light and fresh dinner that everyone will enjoy.

  12. Excellent! Forgot the bacon and they were still stellar! We had with a habernero lime wrap for dinner. Me & hubby loved them!

    Rating: 5
  13. I loved your shrimp tacos!  My friend was very impressed. Looking forward to trying many more of your recipes!!’ My tacos weren’t as thin as yours, even though I used a tortilla press…but still tasty.

    Rating: 5
  14. Pingback: Spiralizer Beginner's Guide: 10 Vegetables to Spiralize | Downshiftology

  15. Hi Lisa, I love you recipes and your blog is so inspiring! Thanks for all the great ideas : ) I’ve made the cassava flour tortillas three times now and always end up with that raw flour favor. Is that the nature of cassava flour, or am I doing something wrong? I don’t have a tortilla press so I don’t get mine as thin as yours, but I do cook them longer. I also find they get soggy quickly and fall apart instead of being chewy… I’d love to get this recipe right… Help! Thank you!

    • Hi Jenna – oh no, they definitely shouldn’t be raw or soggy! Have you seen my recent video on how to make the tortillas? Making them thin is important for to cook properly, but you can use a rolling pin if you don’t have a tortilla press. Are you using palm shortening as the fat? And what brand of cassava flour are you using? Sometimes the brand of flour can make a difference, which is why I always recommend Otto’s brand. Don’t worry we’ll figure it out! :)

      • Thanks for the response : ) I’m using Otto’s and palm shortening. Pretty sure I’m not getting them thin enough. They also break at the edges, so I don’t get a nice round tortilla, it looks more like a four-leaf clover, ha ha! I’ve also used the Otto’s flour for a nan bread recipe, and they had that same raw flour taste. That’s not normal for the cassava flour, right? I’ll definitely watch the video, and give it another shot. Yours look so tasty!

      • Now if only that four-leaf clover tasted good – haha! If you do plan on making tortillas frequently, the tortilla press is definitely a huge time saver and worth the money – I love mine. But in terms of the recipe, you may just have to play with it a bit more to get it perfect. Good luck! :) x

  16. Don’t worry about the other food bloggers – the obsessive planning and scheduling for posts can end up producing boring content (which you NEVER have). Love this taco recipe! And happy 2-year blog anniversary!!!!!! Can’t wait for many more years of posts from you :D