I love a taco night that tastes like a restaurant but comes together in under 30 minutes. These cilantro lime shrimp tacos with creamy slaw balance bright citrus, a touch of honey, and smoky spices, finished with a crisp, tangy slaw and ripe avocado. They’re perfect for weeknight dinners, casual entertaining, or when you want something fresh but fuss-free.
Why you’ll love this dish
This recipe strikes a rare balance: bold flavors without long prep. The shrimp are seasoned with smoked paprika and chili powder, seared quickly in butter and olive oil for a golden edge, then finished with lime and honey for a sweet-tangy glaze. The creamy cabbage slaw adds crunch and coolness, cutting through the spice and making every bite lively.
"We tried these for a last-minute dinner and everyone asked for seconds. The slaw keeps the tacos bright and makes them feel special." — a home cook review
Reasons to try it:
- Fast: cook time is about 10 minutes once the shrimp are prepped.
- Fresh: citrus, cilantro, and crunchy cabbage keep the tacos vibrant.
- Versatile: serve on corn or flour tortillas; make it gluten-free by choosing corn or GF tortillas.
- Crowd-friendly: double the shrimp easily for guests.
If you enjoy dishes that use creamy, tangy components, you might also like this take on creamy gnocchi with spinach and feta: Creamy Gnocchi with Spinach and Feta.
The cooking process explained
Before you start, here’s the quick flow so you know what to expect: season shrimp, mix the lime-honey dressing, pan-sear shrimp until just opaque, toss shredded cabbage with yogurt-lime dressing and cilantro, warm tortillas, assemble with sliced avocado, and serve with extra lime.
Timing roadmap:
- Prep (shrimp, slaw, lime): 10–15 minutes
- Cook shrimp: 4–6 minutes
- Assemble and serve: 5 minutes
Key technique: high heat and small batches. Shrimp cook fast and develop a better sear if they aren’t crowded in the pan.
What you’ll need
- 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 shrimp)
- 3 cups finely shredded green cabbage
- ½ bunch cilantro, finely chopped (for slaw)
- ½ cup Greek yogurt
- 2 tablespoons lime juice (from 1 whole lime)
- Avocado, sliced (for topping)
- 8 6-inch tortillas (corn or flour, your preference)
- Extra lime wedges, for serving
Notes and swaps:
- Greek yogurt can be swapped for sour cream or a dairy-free yogurt for a vegan slaw option.
- If you only have frozen shrimp, thaw fully under cold running water and pat dry before seasoning.
- For a smokier kick, substitute chipotle powder for chili powder.
You may find additional ideas for creamy, tangy salads while planning sides: Russian Salad Made with Cream Cheese.
Step-by-step instructions
- Pat shrimp dry. Toss with salt, pepper, smoked paprika, garlic powder, and chili powder until evenly coated.
- In a small bowl, whisk together 1 teaspoon lime zest, 2 tablespoons lime juice, honey, and the finely chopped ½ bunch cilantro (for the shrimp). Set aside.
- Make the slaw: in a medium bowl combine shredded cabbage, ½ cup Greek yogurt, 2 tablespoons lime juice, and the other ½ bunch of chopped cilantro. Season with a pinch of salt and toss until evenly coated. Refrigerate until ready to use.
- Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon butter. Once the butter foams, add shrimp in a single layer (work in batches if needed). Cook 1–2 minutes per side until shrimp are pink and opaque and edges lightly browned. The internal temperature should reach 145°F (63°C).
- Remove skillet from heat and stir in remaining 1 tablespoon butter and the lime-honey-cilantro mixture. Toss the shrimp quickly to glaze. Taste and adjust seasoning.
- Warm tortillas in a dry skillet or wrapped in a damp towel in the microwave for 20–30 seconds.
- Assemble: place a generous spoonful of slaw on each tortilla, top with glazed shrimp, sliced avocado, and extra cilantro if desired. Serve with lime wedges.
Short, actionable cues make assembly fast and ensure the shrimp stay juicy: don’t overcook, and add the glaze off the direct heat to avoid burning the honey.
Best ways to enjoy it
- Plate two or three tacos per person with a wedge of lime. Add a small bowl of extra slaw on the side.
- Sides that pair well: black beans, cilantro-lime rice, or a simple street corn salad.
- Drinks: a crisp Mexican lager, a light white wine like sauvignon blanc, or a margarita to echo the lime.
- For gatherings, keep the shrimp and slaw warm separately and let guests assemble their own tacos for freshness.
Storage and reheating tips
- Refrigeration: Store leftover shrimp and slaw separately in airtight containers. Shrimp: 2 days, slaw: 2–3 days. Tortillas are best used within 2 days.
- Freezing: Cooked shrimp loses texture when frozen and reheated; I don’t recommend freezing assembled tacos. You can freeze raw seasoned shrimp for up to 3 months—thaw overnight in the fridge before cooking.
- Reheating shrimp: Warm gently in a skillet over medium-low heat for 1–2 minutes, just until warmed through. Avoid the microwave at high power, which can make shrimp rubbery.
- Food safety: keep cooked shrimp refrigerated within 2 hours of cooking and discard after 48 hours.
Pro chef tips
- Dry shrimp thoroughly: excess moisture prevents a good sear.
- Hot pan, quick cook: a very hot skillet and small batches give the shrimp a caramelized edge without overcooking.
- Reserve some cilantro and lime zest for finishing: fresh aromatics added at the end boost brightness.
- If your cabbage is too coarse, run it quickly through a food processor with the chopping blade for 1–2 pulses for tender, restaurant-style slaw.
For pan technique and timing tips that work across proteins, see this guide for creamy pork chops and how to manage heat: Creamy Pork Chops Over Dirty Rice.
Creative twists
- Baja-style: add a drizzle of chipotle crema instead of yogurt slaw for a smoky tang.
- Tropical: top with pineapple salsa (diced pineapple, red onion, jalapeño, cilantro, lime) for sweet heat.
- Vegetarian: swap shrimp for grilled cauliflower florets tossed in the same spice mix.
- Taco bowl: skip tortillas and serve shrimp and slaw over cilantro-lime rice, black beans, and avocado for a bowl.
- Slaw on a burger: love the slaw’s texture? Spoon it onto a burger for crunch—think about the slaw as a multi-use condiment. Try this burger inspiration: Mushroom Swiss Jam Burger with Bacon.
Common questions
Q: How long does the recipe take from start to finish?
A: Plan 20–30 minutes total: about 10–15 minutes prep and 5–10 minutes cook/assembly.
Q: Can I use frozen shrimp?
A: Yes — thaw fully in the refrigerator or under cold running water, then pat dry before seasoning. Proper drying is essential for a good sear.
Q: Is this gluten-free?
A: The shrimp, slaw, and avocado are naturally gluten-free. Use certified gluten-free tortillas to make the whole dish gluten-free.
Q: Can I make the slaw ahead?
A: Yes. Make the slaw up to 24 hours ahead; keep refrigerated. If it loosens, drain any excess liquid or add a touch more yogurt before serving.
Q: How spicy is this? Can I adjust heat?
A: This recipe is mildly spicy from chili powder. Increase or reduce the chili powder, or add cayenne for more heat. You can also include sliced jalapeño for fresh heat.
Conclusion
If you want another similar take on cilantro-lime shrimp tacos with a creamy slaw, check out this version for additional techniques at Cilantro Lime Shrimp Tacos with Creamy Slaw – It’s A Flavorful Life. For a spicier, garlicky slaw-centered twist, this recipe is a great comparison: Spicy Shrimp Tacos with Garlic Cilantro Lime Slaw Recipe – Pinch of ….
Enjoy these tacos as a fast, flavorful weeknight option — bright, balanced, and easy to scale for company.
Cilantro Lime Shrimp Tacos
Ingredients
For the Shrimp
- 1 lb wild-caught shrimp, peeled and deveined Use fresh or thawed shrimp.
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika For smoky flavor.
- 1 teaspoon garlic powder
- 1 teaspoon chili powder Substitute with chipotle powder for a spicier kick.
- 1 tablespoon olive oil For cooking.
- 2 tablespoons butter To enhance flavor.
- 1 teaspoon lime zest Zest from 1 lime.
- 2 tablespoons lime juice Juice from the same lime.
- 2 tablespoons honey For a sweet-tangy glaze.
- ½ bunch cilantro, finely chopped For shrimp seasoning.
For the Slaw
- 3 cups finely shredded green cabbage
- ½ bunch cilantro, finely chopped For slaw.
- ½ cup Greek yogurt Can substitute with sour cream or dairy-free yogurt.
- 2 tablespoons lime juice Juice from 1 whole lime.
For Assembly
- 1 avocado sliced For topping.
- 8 pieces 6-inch tortillas Corn or flour; gluten-free option available.
- extra lime wedges for serving
Instructions
Preparation
- Pat shrimp dry and toss with salt, pepper, smoked paprika, garlic powder, and chili powder until evenly coated.
- In a small bowl, whisk together lime zest, lime juice, honey, and chopped cilantro for the shrimp marinade. Set aside.
- For the slaw, combine shredded cabbage, Greek yogurt, lime juice, and chopped cilantro in a medium bowl. Season with salt and toss until evenly coated. Refrigerate until ready to use.
Cooking
- Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon of butter. Once the butter foams, add shrimp in a single layer. Cook for 1–2 minutes per side until shrimp are pink and opaque.
- Remove skillet from heat and stir in remaining butter and the lime-honey-cilantro mixture. Toss the shrimp to glaze.
- Warm tortillas in a dry skillet or in a damp towel in the microwave for 20–30 seconds.
Assembly
- Assemble by placing a generous spoonful of slaw on each tortilla, top with glazed shrimp, sliced avocado, and additional cilantro if desired. Serve with lime wedges.