Cilantro Lime Shrimp Tacos with Creamy Slaw Recipe
These Cilantro Lime Shrimp Tacos are a vibrant and flavorful meal featuring succulent wild-caught shrimp cooked in a zesty honey lime sauce, served atop a light and creamy cilantro-lime slaw. Perfectly balanced with a touch of spice and tang, these tacos are easy to prepare and ideal for a fresh, summery dinner.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 tacos 1x
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
- Diet: Low Fat
Ingredients
Scale
Shrimp and Sauce
- 1 lb wild-caught shrimp, peeled and deveined
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 teaspoon lime zest (from 1 lime)
- 2 tablespoons lime juice (from the same lime)
- 2 tablespoons honey
- ½ bunch cilantro, finely chopped
Cilantro Lime Slaw
- 3 cups finely shredded green cabbage
- ½ bunch cilantro, finely chopped
- ½ cup Greek yogurt
- 2 tablespoons lime juice (from 1 whole lime)
- Pinch of salt
To Serve
- Avocado, sliced
- 8 6-inch tortillas (corn or flour, your preference)
- Extra lime wedges, for serving
Instructions
- Prepare the shrimp: Pat the shrimp dry with a paper towel to remove excess moisture. Sprinkle salt, black pepper, smoked paprika, garlic powder, and chili powder evenly over the shrimp. Toss well to coat all shrimp with the seasonings.
- Cook the shrimp: Heat a large skillet over medium-high heat and add olive oil. Once hot, add the shrimp in a single layer, avoiding overcrowding (work in batches if needed). Cook for 90 seconds, then flip and cook another 90 seconds until the shrimp are opaque and have golden brown caramelization on both sides.
- Make the sauce: Reduce heat to low and add butter, lime zest, lime juice, and honey to the skillet. Toss shrimp to coat them in the sauce. Let the mixture simmer gently for 2-3 minutes until the sauce thickens and coats the shrimp well. Remove from heat and stir in finely chopped cilantro to finish the sauce.
- Prepare the slaw: In a large bowl, combine shredded green cabbage, chopped cilantro, Greek yogurt, lime juice, and a pinch of salt. Toss until the cabbage is evenly coated with the light, creamy dressing made by the yogurt and lime juice mixture.
- Warm the tortillas: Warm tortillas by microwaving briefly, heating in the oven, or over an open flame on a gas stovetop, as preferred.
- Assemble the tacos: Place a scoop of cilantro lime slaw on each warmed tortilla, add 4-6 shrimp, spoon over some of the cilantro honey lime sauce, top with sliced avocado, and finish with a squeeze of fresh lime juice. Serve immediately and enjoy your fresh shrimp tacos!
Notes
- To avoid overcrowding the pan, cook shrimp in batches to ensure even browning.
- If you prefer a spicier taco, add a pinch of cayenne or hot sauce to the seasoning mix or sauce.
- Use either corn or flour tortillas as per your preference, though corn tortillas give a more authentic Mexican taco experience.
- For a dairy-free version, substitute Greek yogurt with a plant-based yogurt alternative in the slaw.
- These tacos are best served fresh but can be stored separately (shrimp and slaw refrigerated) for up to 1 day.
Keywords: cilantro lime shrimp tacos, shrimp tacos, creamy slaw tacos, quick shrimp dinner, Mexican shrimp recipe
