Shrimp Tacos with Cilantro Lime Bacon Slaw


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These shrimp tacos are a flavor explosion! They strike the perfect balance between spicy shrimp, crisp and tangy slaw, and creamy avocado. With so much flavor, I guarantee you’ll make this shrimp taco recipe again and again!

Shrimp tacos on a plate next to avocado

Are you ready for the best shrimp tacos ever? You know I’m a fan of shrimp recipes, but I’ll be honest, these shrimp tacos might just be my favorite. They satisfy my cravings for spicy Mexican flavors, are approachable enough for an easy weeknight dinner, and will hit the spot as a crowd pleaser. I’d say that’s an unbeatable combo!

Just season your shrimp, give them a quick saute, and whip up a mouthwatering cilantro lime bacon coleslaw. A drizzle of lime crema takes them over the top for a seriously delicious taco. And if you’re thinking about a full fiesta spread, keep reading for delicious Mexican recipes to add to the table (yes, that includes my best ever guacamole of course).

Ingredients for shrimp tacos with cilantro lime slaw on a table

Shrimp Taco Ingredients

There’s really two components to this recipe – the seasoned shrimp, and the slaw. Those two items then get piled into warmed tortillas, along with avocado slices, my favorite lime crema, and an extra squeeze of lime juice!

Spicy Shrimp

  • Shrimp: I prefer large or jumbo shrimp for this recipes, but really, any size will work. You can check also out my garlic grilled shrimp skewer recipe for tons of tips on how to shop for shrimp.
  • Seasoning: All you need is chipotle powder, cumin powder, salt, and pepper for spicy shrimp with a kick!  
  • Olive Oil: Just a little bit helps the seasoning stick to the shrimp.

Cilantro Lime Bacon Slaw

  • Bacon: Just follow my oven baked bacon recipe for easy, crispy bacon.
  • Green Cabbage: Green or red cabbage will work!
  • Cilantro Leaves: Cilantro make for the perfect pairing with lime.
  • Olive Oil & Lime Juice: Brings this slaw to life with fresh, zesty flavor!

Find the printable recipe with measurements below.

Sauteeing seasoned shrimp for shrimp tacos

How to Make Shrimp Tacos

All it takes is a little prep work and some quick (really quick) cooking. Here’s what to do:

  1. Cook the bacon. Lay the bacon on a sheet pan and pop it in the oven at 400F for 18-20 min. 
  2. Make the slaw. While the bacon is cooking, thinly slice the cabbage and add it to a mixing bowl, along with the chopped cilantro. Once the bacon is cooked and cooled, crumble that into the bowl along with the olive oil, lime juice, salt and pepper, and stir it all together. 
  3. Prep the shrimp. In a separate mixing bowl, add the shrimp, olive oil and spices, and toss together. 
  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 a spoonful of slaw to a tortilla, topping with several pieces of shrimp, a few slices of avocado, and if you’d like, a drizzle of lime crema. 
Shrimp tacos in the center of a table next to tortillas, avocado, and lime crema.

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: 

How to Store and Reheat

Let’s be honest, these shrimp tacos are best fresh and there’s rarely leftovers. But if you do happen to have some, you can store the shrimp in the fridge for up to 3 days. And you can store the slaw separately for 3-5 days in the fridge.

To reheat, simply heat the shrimp up in the microwave for 30 seconds or so and assemble your tacos. 

A plate of shrimp tacos with cilantro lime slaw.

More Easy Shrimp Recipes

When it comes to light, fresh, and healthy meals, I can always count on shrimp to check the boxes. Here’s a few weeknight favorites to try!

Two shrimp tacos on a plate with cilantro lime slaw.

Shrimp Tacos with Cilantro Lime Bacon Slaw

4.97 from 56 votes
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Servings: 8 tacos
Author: Lisa Bryan


These shrimp tacos are a flavor explosion! They strike the perfect balance between spicy shrimp, crisp and slaw, and creamy avocado. I guarantee you'll make this shrimp taco recipe again and again!





  • 8 ounces bacon
  • ¼ medium green cabbage, core removed and thinly sliced
  • 2 cups (not packed) cilantro leaves, roughly chopped
  • 2 tablespoons olive oil
  • 3 tablespoons lime juice
  • salt and pepper, to taste

To Assemble & Garnish


  • Preheat the oven to 400F. Line a baking sheet with parchment paper and lay the bacon on top. Cook the bacon for 18-20 minutes, or until crispy. Transfer to a paper towel-lined plate to dry, then crumble into pieces.
    Baking bacon on a sheet pan for shrimp tacos.
  • In a large mixing bowl, add the cabbage, crumbled bacon, cilantro, olive oil, lime juice, salt, and pepper. Stir to combine and set aside.
    Cilantro lime slaw in a bowl for shrimp tacos
  • In a medium mixing bowl, stir together the raw shrimp, chipotle powder, cumin, salt, pepper, and olive oil, until well coated.
  • 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, a few slices of avocado, and a drizzle of lime crema.
    Shrimp tacos on a plate with lime crema.

Lisa’s Tips

  • If you’d like an alternative to the lime crema, give my chipotle sauce a try! 
  • When it comes to spices I’m a big fan of Simply Organic.


Calories: 378kcal | Carbohydrates: 20g | Protein: 19g | Fat: 25g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 845mg | Potassium: 350mg | Fiber: 3g | Sugar: 3g | Vitamin A: 386IU | Vitamin C: 18mg | Calcium: 135mg | Iron: 3mg
Course: Main Course
Cuisine: Mexican
Keyword: shrimp taco recipe, shrimp tacos
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. Absolutely amazing! Just started getting energy and my sense of taste back from COVID. Had to do some cooking because I finally felt like it. This was an absolute tastebud reignited recipe! Everything I hoped for and more. I used smoked salt and added a fresh diced jalapeño to the slaw. I highly recommend this to anyone. Not difficult or time consuming.5 stars

  2. I love all your recipes and do appreciate you sharing them.  I have told many people about you and your healthy recipes. Just wondering, is it 375 cal. for one taco or two? Thanks

    1. Thanks so much for sharing my recipes with others! The nutritional information will always be per serving :)

  3. Best new KETO recipe I have tried lately. My husband is not normally a big taco fan but he ate three and I had to guard my last one with my fork. Quick, tasty and healthy….try it you will like it, 5 stars

  4. They were really yummy. Worth making the crema the night before – I used 5% fat Greek yoghurt.  I didn’t put in the bacon which would have elevated them further. It’s also worth slicing up the cabbage REALLY finely & adding the lime juice in advance to draw out the juice from the cabbage. I also shredded an extra Cos lettuce in to “soften” the slaw 5 stars

  5. It took a lot of willpower to limit myself to only two of these – even though they were overstuffed. I think I could have easily eaten 4 as they were so good. I used the Lime Crema as additional dressing on the leftover coleslaw the next day and it was equally as tasty.5 stars

  6. This was delicious, quick and easy! Even though we accidentally used pre cooked prawns it was still amazing. It’s the perfect mix of crunchy, creamy and tangy. We made extra bacon slaw for lunches but I’m not sure it’ll last that long. This one will be repeated! 5 stars

  7. Omg, Lisa, so delicious and I am very particular! Will definitely make these again!  Thank you!5 stars

  8. Delicious! I didn’t think you could out-do your carnita burrito bowl meal. So easy and delicious! We also had the cilantro lime rice on the side.5 stars

  9. Made this last night for taco Tuesday with friends. They were a big hit! Everyone commented on how flavorful they were. Had a few shrimp and some slaw leftover and made a salad for lunch. Easy to make too. We will keep this one in our regular meal line up. Paired well with pineapple margaritas 😋. 5 stars

  10. These were tasty. I didnt make the slaw but instead topped my tacos with loads of cilantro and avocado. My kids and husband ate the shrimp on the side…they’re picky and i can onpy deviate from regular tacos so far. They still enjoyed the shrimp.5 stars

  11. Made the shrimp tacos with the Lime Crema. My husband and I loved them. Hoping to make them lots more5 stars

  12. These look delicious! I put them on the menu for this coming Fri and can’t wait to devour them. I’ve made many of your recipes and have loved them all, so needless to say I am very excited about your cookbook.
    This will be my first time making homemade tortillas. Recently I cut out refined sugar, dairy, gluten and nightshades, beans and many grains. I have been steadily taking off 2lbs per week and feel much better already.

    Thank you for all the content you put out.

    1. Thanks so much for your kind words Laurie! Can’t wait to see how your shrimp tacos turn out when you make them. Be sure to tag me or share in the Facebook Community Group!

  13. Made these on Friday night for our dinner. Oh boy, are they ever good! Loved, loved, loved them. Will definitely be making those again.5 stars

  14. Just delicious , I love this receipe full of flavors . I have been following your blog for about a year 1/2 since a good friend shared with me your broccoli and bacon salad . I just love all what you do from your almond milk to a great variety of healthy dishes . 5 stars

  15. Hey Shorty!! I just tried these scrimp tacos last night and they were poppin!!!! That lime crema was too good!! Thank you for another one!5 stars

  16. Delicious!!! I loved this recipe. I pan-fried fish instead of shrimp since my husband doesn’t eat shrimp and it was still super good. I loved the combination of lime and cilantro. I used to eat it a lot by my husband hates cilantro. so I left it out of the salad and just sprinkled it on my own taco. It was fire. I also didn’t make the bacon… I forgot and it was still really good. It was even better when after 3 tacos I ditched the tortillas ( i made coconut flour tortillas and they were a bit lackluster) and I made a taco bowl. I just piled all the salad on top of the fish and the sliced avocado. sprinkled on the crema and cilantro. I was full after that but I wanted more it was so good. I even finished off the crema after I was done. Definitely making this again. I cant wait.5 stars

  17. This was quite good, but the lime creme isn’t included in this written recipe. I had to go to the video to get the ingredients and their amounts.

  18. Hi, I’m looking forward to trying your shrimp tacos! How many tacos is the nutritional information for? Also, does the nutritional information include tortillas?

    Thank you so much!

  19. Looks delicious 😋 
    I will be making this later this week.
    Thank you Lisa for you ever inspiring recipes

  20. I’ve just made this recipe tonight for the first time, and indeed, there was nothing left. Even my big bowl full of slaw was empty, and usually my kids don’t love coleslaw. Definitely a winner recipe! And I’ve tried cooking bacon in the oven for the first time as well, perfectly crisp and less fat than with a pan. I will try this method again, for sure.5 stars

  21. This looks amazing! Definitely will try it: a healthy, fresh Mexican dish with an amazing Crema! Can you share the source of the saucepan please?5 stars

  22. We’re avoiding red meat and chicken these days (too much inhumane animal practices in the meat industry unless one can afford a local artisanal provider, who generally care about the animals they raise). We’re working on the seafood angle (which isn’t probably much better, in terms of humane treatment sigh).

    Maybe this is silly to ask but do you happen to know of a vegetarian sub for bacon? I’ll probably just try this without but thought I’d ask. I appreciate that your recipes are really good and well thought out! Thank you.

    1. Hi Christina – I haven’t tried it yet, but I’ve seen some vegan “bacon” using carrots that looks interesting!

    1. Hi Sharon – everything on my website is gluten-free! I’m celiac, so I make my own cassava flour tortillas. You can also just buy gluten-free tortillas as well.

  23. Soft cassava tortillas are the best way to eat these beauties! Lisa’s taste buds are awesome. Thank you!5 stars

  24. Just made this last night and it was a hit! The tacos were delish, and so glad to have found a lighter slaw recipe that’s so tasty, easy and without mayo. We also made the guac from this site. The lime crema was incredible and elevated everything (we doubled the lime juice, zest and garlic). Can’t wait to have the leftover slaw and lime crema with fish tonight. This will go on our regular meal rotation. Will also check out the cilantro lime rice mentioned in one of the comments. Thanks, Lisa!5 stars

    1. Happy to hear you loved this shrimp taco recipe Wendy! The lime crema really does add the perfect creamy zing :)

  25. These shrimp tacos are not only EASY, and FAST to make, but they are beyond DELICIOUS! we have them at least once a week. These are perfect for your taco night and the lime crema is a must!5 stars

  26. 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.5 stars

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

  27. 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!!5 stars

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

  28. 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. 5 stars

    1. 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 :)

  29. Delicious! Loved this recipe and also made the slaw again as a side for other meals. Thanks!5 stars

    1. Hi Pamela – wonderful! I’m so happy you loved it, and yes, that slaw is really versatile and delicious. Enjoy!

  30. 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?

    1. 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.

    2. 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.

    1. I’m happy you loved the slaw Stacey! It’s also great topped on a salad or used a myriad of different ways. :)

  31. 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!5 stars

    1. 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 :)

  32. This slaw is my absolute favorite! Such a unique and delicious blend of flavors, it goes well with so many things!5 stars

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

  33. 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. ;-)5 stars

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

  34. 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.5 stars

  35. Excellent! Forgot the bacon and they were still stellar! We had with a habernero lime wrap for dinner. Me & hubby loved them!5 stars

  36. 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.5 stars

    1. So happy you loved the shrimp tacos Rita! And sometimes on the tortilla press I press once, rotate it, then press again to get as thin as possible. ;) x

  37. 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!

    1. 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! :)

      1. 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!

      2. 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

  38. 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

    1. Yay! So happy you don’t find my content boring….it’s spontaneous for sure! Lol. ;) Thanks for the well-wishes – I’ve got many exciting things planned for the future! x