Shrimp Tacos with Cabbage & Lime

shrimp tacos!

Hi there! We had this for dinner last night and it totally knocked my socks off! Wait no! I was wearing sandals cuz it was warm outside so it knocked my sandals off! You get the point. It’s a really good recipe for the warm weather coming up!  I made it indoors but it would be even better made outside with a bunch of friends and a crap load of beers & booze.  Let’s do that next time, OK? I smell a Glee night coming up with my girls!

The lime in the sour cream topping is AH-MAZING. It’s really the star of the show. It’s bright and fresh and has the same zingy effect you get when you put a lime in a beer. That may not make sense now but you will get what I mean when you take your first bite. The textures are all so perfect! The crispy cabbage and crunchy corn tortilla mixes perfectly with creamy avocado & sour cream!  I LOVE the grilled shrimp with the red onions. Yum! Skip cilantro if you are a hater!  I used to be a cilantro hater but somehow I got over it!  There might be hope 😉

Let’s get started!

Make the sour cream first. Get your zester and zest a lime!


Add the lime zest & juice to the sour cream and get that Tabasco in there!  Dash! Dash!

ta bas co!

Time to start the shrimp marinade. Chop up a hot chili pepper. Look at that sun! Fiery!

chopping a hot pepper in major sunlight

Add garlic, chopped hot chili pepper and chili powder to your shrimp. A few splashes of Tabasco makes it even better!

chilli powder

Mix it all up and let it sit for at least 10 minutes to marinade.

getting their marinade on

After marinading, get your grill/grill pan ready and start grilling your shrimp!

grilling shrimps inside

Chop up the cabbage, slice the avocado, and get your taco making station ready!

assembly station

Put a tortilla on the your burner to toast it. Use some tongs. Put the fan on just in case.

over the burner!

It takes a few minutes. Look at that nice browning! Fold it in half and you are ready to stuff it.


Add your toppings. Avocado is so nice huh? I love it.

i love you, avo

Add your shrimp on top and get ready to dig in.

loading up my first taco

And now you have yourself some YUMMY shrimp tacos.

shrimp tacos!!!!


Shrimp Tacos with Cabbage & Lime

(adapted from Everyday Food Mag.- They used tilapia!)

  • 1/4 cup sour cream
  • 1 lime, half finely zested and juiced, half cut into wedges
  • hot sauce, such as Tabasco
  • 12 corn tortillas
  • 1/2 head small red cabbage
  • 1 cup fresh cilantro
  • 1 small red onion finely chopped
  • avocado slices (optional)

For the Shrimp/marinade:

  • 1 lb. shrimp (I used frozen, pre-cooked shrimp and defrosted before grilling)
  • 1/4 teaspoon chili powder
  • salt & pepper
  • 1 chopped hot pepper (you can use red pepper flakes instead)
  • pinch cayenne pepper
  • 2 cloves garlic minced
  • hot sauce

Combine shrimp, cayenne pepper, chili powder, garlic and a few dashes of Tabasco in a small bowl.  Season with salt & pepper and marinate for 10 minutes. Heat grill to medium high heat and grill the shrimp, about 2-3 minutes per side. Do not overcook!

Meanwhile, in a small bowl, combine sour cream, lime zest and juice and a few dashes of hot sauces. Season with salt & pepper. Toast corn tortillas over a kitchen burner using tongs. Divide shrimp evenly (about 4-5 per taco) and top with cabbage, a slice of avocado, cilantro, onion & lime sour cream.  Serve with lime wedges on the side!

**If you don’t eat fish and are a vegetarian, sweet potatoes would be a really good substitute! You could grill some tofu or add some tempeh for extra protein!**

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