Description
These Cilantro Lime Shrimp Tacos are bursting with bold, zesty flavor and topped with a refreshing creamy slaw. Quick to prepare and perfect for weeknight dinners or casual gatherings, they offer the perfect balance of spice, citrus, and crunch—all wrapped in a warm tortilla.
Ingredients
For the Shrimp:
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1 lb wild-caught shrimp, peeled and deveined
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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1 teaspoon smoked paprika
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1 teaspoon garlic powder
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1 teaspoon chili powder
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1 tablespoon olive oil
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2 tablespoons butter
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1 teaspoon lime zest (from 1 lime)
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2 tablespoons lime juice (from 1 lime)
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2 tablespoons honey
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1/2 bunch cilantro, finely chopped
For the Slaw and Toppings:
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3 cups finely shredded green cabbage
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1/2 bunch cilantro, finely chopped
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1/2 cup Greek yogurt
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2 tablespoons lime juice (from 1 lime)
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1 avocado, sliced
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8 (6-inch) tortillas (corn or flour)
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Extra lime wedges, for serving
Instructions
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In a large bowl, toss the shrimp with salt, pepper, paprika, garlic powder, and chili powder.
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Heat olive oil and butter in a skillet over medium heat. Add shrimp and cook for 2–3 minutes per side until pink and cooked through.
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Add lime zest, lime juice, and honey to the pan. Stir to coat shrimp evenly. Remove from heat and stir in chopped cilantro.
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In a bowl, mix shredded cabbage, Greek yogurt, lime juice, and cilantro to make the slaw. Adjust seasoning to taste.
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Warm tortillas in a dry skillet or microwave.
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Assemble tacos: add a scoop of creamy slaw, top with shrimp, avocado slices, and an extra sprinkle of cilantro if desired.
- Serve with lime wedges on the side.
Notes
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You can use sour cream or mayo instead of Greek yogurt for a richer slaw.
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Make it dairy-free by skipping butter and using a dairy-free yogurt.
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For a spicy kick, add sliced jalapeños or a dash of hot sauce.
- Great with corn tortillas for a gluten-free option.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: Mexican-inspired