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(Experiment 115) Lime Shrimp tacos

Shrimp tacos are perfect for a super warm day. Refreshing, easy to make and that lime flavour just go down so well especially if paired with a good beer.

If you don’t feel like shrimp, just replace it with chicken. Let them marinate for a good hour instead of just 20 minutes. Cut in small strips and voila.

If you are serving this to kids, I recommend either using small shrimp or cutting them in pieces, it will be easier for them.

You need ( makes ~5)

  • 200g cabbage thinly sliced
  • 16 uncooked shrimp* ( if they are frozen put them in the fridge to thaw the day before)
  • half onion thinly sliced
  • 1 minced garlic clove
  • olive oil
  • 2 lime
  • (optional) sliced jalapenos for some kick
  • minced fresh cilantro
  • 1/2tsp onion or garlic powder
  • 3/4cup mayonnaise
  • 1/4cup sour cream
  • (optional) cayenne pepper
  • (optional) avocado
  • 1tsp tabasco chipotle sauce or whatever hot sauce you like

*Calculate about 3 large shrimps per taco. If you use smaller ones add a few more.


  1. Zest your 2 limes, juice them in a little bowl and reserve
  2. For the slaw, combine the cabbage, cilantro, onion,~1/3 lime juice plus 1tsp olive oil. Do a taste test and adjust with salt and pepper as needed ( should need it). If you want add some avocado cubes to it. Reserve1 hour in the fridge
  3. For the sauce, combine the sour cream, mayonnaise, onion powder, ~1/3 lime juice and chipotle sauce. Adjust as needed with salt(should be ok). If you want more kick, add cayenne pepper.
  4. Peel your shrimp and put them on a paper towel to dry them a bit. Put them in a mixing bowl along with the remaining lime juice, minced garlic, half of the lime zest,1tsp olive oil and a dash of salt. Cover and put in the fridge 20 minutes.
  5. Heat a pan over medium-high, add some oil and cook the shrimps for about 90 seconds on each side. Take off from the heat.
  6. Dress your taco/tortilla starting with the slaw at the bottom, the shrimp and finally the mayo.

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