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Cilantro Lime Shrimp Tacos topped with creamy slaw on a plate

Cilantro Lime Shrimp Tacos with Creamy Slaw

Light and flavorful tacos featuring zesty lime shrimp and a creamy slaw, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Shrimp
  • 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 that same lime)
  • 2 tablespoons honey
  • ½ bunch cilantro, finely chopped
For the Slaw
  • 3 cups finely shredded green cabbage
  • ½ bunch cilantro, finely chopped
  • ½ cup Greek yogurt
  • 2 tablespoons lime juice (from 1 whole lime)
Taco Assembly
  • 1 Avocado sliced
  • 8 pieces 6-inch tortillas (corn or flour, your preference)
  • Extra pieces lime wedges for serving

Method
 

Prepare the Shrimp
  1. In a bowl, mix the shrimp with salt, black pepper, smoked paprika, garlic powder, and chili powder.
  2. Heat olive oil and butter in a pan over medium heat.
  3. Add the shrimp and cook for about 2-3 minutes on each side until they are pink and opaque.
  4. Stir in lime zest, lime juice, honey, and chopped cilantro. Cook for another minute then remove from heat.
Make the Slaw
  1. In a separate bowl, combine shredded cabbage, cilantro, Greek yogurt, and lime juice.
  2. Mix well until all the cabbage is coated.
Assemble the Tacos
  1. Warm tortillas on a skillet for a few seconds on each side.
  2. To assemble, place some shrimp on each tortilla, add the slaw, and top with avocado slices.

Notes

Serve the tacos warm with extra lime wedges on the side. You can also offer toppings like diced tomatoes, jalapeños, or cheese for customization. Marinate the shrimp for added flavor and adjust spices as desired.