Cilantro Lime Shrimp Tacos
These cilantro lime shrimp tacos feature bright citrus, honey, smoky spices, and a tangy slaw, perfect for fresh and fuss-free weeknight dinners.
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.
Notes
Leftover shrimp and slaw should be stored separately in airtight containers, with shrimp lasting 2 days and slaw 2-3 days. Don't freeze assembled tacos—freezing raw seasoned shrimp is preferable.