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Shrimp Tacos with Cilantro Lime Slaw

Total time: 30 min

6-8 Servings


For Cilantro Lime Slaw:

  • ¼ cup olive oil
  • 1/2 cup cilantro leaves
  • 2 cloves garlic
  • 1/2 teaspoon salt
  • juice of 2 small limes
  • 1/3 cup sour cream or full-fat Greek yogurt
  • 1/3 cup Mayonnaise
  • 2-3 cups shredded cabbage/slaw mix

For Shrimp:

  • 1 lb peeled and deveined medium shrimp
  • ½ to 1 packet taco seasoning
  • 1 tablespoon olive oil

For Tacos:

  • 8-10 flour or corn tortillas, warmed
  • 2 small or 1 large avocado, sliced
  • 1/2 onion, diced
  • 4 oz. Queso Fresco or Cojita cheese
  • extra lime wedges


Slaw: Pulse all the sauce ingredients (except cabbage) in a food processor until smooth. Toss the sauce with the cabbage reserving some of the sauce for topping.  Set aside or in refrigerator.

Shrimp: Thaw and pat dry shrimp with paper towels and place in a medium bowl. Add taco seasoning and stir to combine.

Place a large non-stick pan over medium-high heat. Add 1 Tbsp olive oil and add shrimp in a single layer. Sauté 2-3 minutes per side or just until cooked through.

Assemble:  After warming tortillas, place slaw and shrimp on tortilla.  Top with avocado, onion, cheese and a squeeze of lime.  Add any other toppings or your favorite salsa as desired.

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