Go Back

Cilantro Lime Shrimp Tacos

Delicious shrimp tacos wrapped in warm tortillas, topped with a creamy slaw and tangy lime, perfect for a quick weeknight dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 250
Ingredients Method Notes

Ingredients
  

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

Method
 

Preparation
  1. In a bowl, season shrimp with salt, black pepper, smoked paprika, garlic powder, and chili powder.
Cooking
  1. Heat olive oil and butter in a skillet over medium-high heat.
  2. Add the seasoned shrimp and cook for 2-3 minutes on each side until pink and opaque.
Prepare the Slaw
  1. In a bowl, combine shredded cabbage, Greek yogurt, lime juice, and chopped cilantro. Mix until well combined.
Assembly
  1. Warm tortillas, load them up with shrimp and slaw, and top with avocado slices.
  2. Serve with extra lime wedges on the side.

Notes

For leftovers, store shrimp and slaw in an airtight container in the fridge for up to 3 days. Keep tortillas separate to avoid sogginess. For reheating, use a skillet.