Cilantro Lime Shrimp Tacos with Creamy Slaw
Bright and comforting tacos featuring wild-caught shrimp tossed in zesty lime and cilantro with a crunchy, creamy slaw, perfect for a quick weeknight dinner.
Ingredients
For the Shrimp
- 1 lb wild-caught shrimp, peeled and deveined Gives a firm, sweet bite that holds up well in tacos.
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon chili powder Reduce if you prefer less heat.
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 teaspoon lime zest (from 1 lime)
- 2 tablespoons lime juice (from that same lime)
- 2 tablespoons honey For balance.
- ½ bunch cilantro, finely chopped Used in both the shrimp mixture and the slaw.
For the Creamy Slaw
- 3 cups finely shredded green cabbage
- ½ bunch cilantro, finely chopped
- ½ cup Greek yogurt Dairy-free yogurt or light mayonnaise are alternatives.
- 2 tablespoons lime juice (from 1 whole lime)
- optional pinch of salt and black pepper Adjust to taste.
- 1 teaspoon honey (if desired for sweetness) Can be adjusted.
For Serving
- 1 avocado sliced
- 8 pieces 6-inch tortillas (corn or flour) Use your preference.
- extra lime wedges For serving.
Instructions
Shrimp Preparation
- Pat the shrimp dry with paper towels and place them in a mixing bowl.
- Season with salt, black pepper, smoked paprika, garlic powder, and chili powder. Toss to coat evenly.
- Stir in olive oil and let sit for 5–10 minutes. For deeper flavor, marinate for up to 30 minutes in the refrigerator.
- Heat a large skillet over medium-high heat, add butter, and let melt.
- Add seasoned shrimp in a single layer and cook for 1–2 minutes per side until pink and opaque. Avoid overcooking.
- Remove from heat and toss with lime zest, lime juice, honey, and chopped cilantro.
Creamy Slaw Preparation
- In a medium bowl, combine shredded cabbage and finely chopped cilantro.
- In a smaller bowl, whisk together Greek yogurt, lime juice, salt, pepper, and honey if desired.
- Pour the dressing over the cabbage and cilantro, tossing to coat. Adjust seasoning to taste.
Assembly
- Warm tortillas in a skillet or microwave until pliable.
- Spoon creamy slaw onto each tortilla, add shrimp, and top with sliced avocado.
- Serve with lime wedges on the side.
Notes
These tacos are best eaten immediately for contrast of warm shrimp and cool slaw. Store components separately in airtight containers for up to 2-3 days. Reheat shrimp gently to avoid drying them out.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 30gProtein: 20gFat: 10gSaturated Fat: 2gSodium: 500mgFiber: 5gSugar: 5g
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