Cilantro Lime Shrimp Tacos

Cilantro Lime Shrimp Tacos

These flavorful tacos combine grilled shrimp with a zesty, creamy slaw for a refreshing twist on a classic dish, perfect for a quick weeknight dinner or a fun gathering.

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Prep Time 15

Cook Time 7

Total Time 22

Servings: 4 tacos

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 420

Ingredients Method Notes

Ingredients

For the shrimp

1 lb wild-caught shrimp, peeled and deveined Using wild-caught shrimp enhances the flavor.
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 that same lime)

For the slaw

3 cups finely shredded green cabbage
½ bunch cilantro, finely chopped Used both for the shrimp and slaw.
½ cup Greek yogurt Can substitute with sour cream or dairy-free yogurt.
2 tablespoons lime juice (from 1 whole lime)
2 tablespoons honey

For assembly

1 whole Avocado, sliced
8 6-inch tortillas Corn or flour, your preference.
extra lime wedges for serving Optional, for added zest.

Method

Shrimp

In a bowl, combine the shrimp with salt, black pepper, smoked paprika, garlic powder, and chili powder. Toss well to coat.
Heat olive oil and butter in a skillet over medium-high heat. Add the shrimp in a single layer.
Cook for 2-3 minutes until pink and opaque, then flip and cook for another 1-2 minutes. Remove from heat and stir in lime zest and lime juice.

Slaw

In a large bowl, mix the shredded cabbage, chopped cilantro, Greek yogurt, and lime juice. Add honey and stir until well combined. Adjust seasoning with salt and pepper to taste.

Assembly

Warm the tortillas in a skillet or microwave until pliable.
Fill each tortilla with a generous amount of shrimp, top with creamy slaw, and add slices of avocado.
Serve immediately with extra lime wedges on the side.

Notes

If you have leftovers, store the shrimp and slaw separately in airtight containers. The shrimp will last in the fridge for 3 days, while the slaw can be kept for about 2 days.