Dinner

Cilantro Lime Shrimp Tacos with Creamy Slaw Recipe

ByLila Prescott January 13, 2026January 13, 2026

Introduction

These Cilantro Lime Shrimp Tacos offer a vibrant and fresh flavor combination perfect for a quick weeknight dinner. The tender shrimp marinated in zesty lime and spices pair beautifully with a creamy cilantro slaw. Ready in just 30 minutes, these tacos are sure to become a family favorite.

The image shows two shrimp tacos with soft corn tortillas as the base, each tortilla folded and filled generously. The bottom layer inside each taco is a bed of shredded white cabbage, topped with grilled shrimp that are golden with a slight char and glazed with a reddish-orange sauce. Above the shrimp, there are slices of fresh green avocado placed diagonally. Small pieces of purple cabbage or onion add a pop of color on top. The tacos are set on a white plate with lime wedges on the side, all placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

3 cups finely shredded green cabbage
½ cup Greek yogurt
2 tablespoons lime juice (from 1 whole lime)

Avocado, sliced
8 6-inch tortillas (corn or flour, your preference)
Extra lime wedges for serving

Instructions

Step 1: Marinate the shrimp by mixing salt, black pepper, smoked paprika, garlic powder, chili powder, olive oil, lime zest, lime juice, honey, and chopped cilantro in a bowl. Add the shrimp, toss to coat evenly, and let it sit for 10 minutes.
Step 2: Prepare the creamy slaw by combining Greek yogurt, lime juice, chopped cilantro, and a pinch of salt in another bowl. Add the finely shredded green cabbage and mix well until fully coated.
Step 3: Heat butter in a skillet over medium heat. Cook the marinated shrimp for 2–3 minutes per side, or until they turn pink and opaque.

Step 4: Warm the tortillas. Fill each with cooked shrimp and a generous scoop of slaw, then top with sliced avocado. Serve with extra lime wedges on the side.

Tips & Variations

For extra heat, add a pinch of cayenne pepper to the shrimp marinade or drizzle your tacos with hot sauce.
Use red cabbage instead of green for a colorful twist on the slaw.

Swap Greek yogurt with sour cream for a richer slaw texture.
Grill the shrimp instead of cooking in a skillet for a smoky flavor.

Storage

Store any leftover shrimp and slaw separately in airtight containers in the refrigerator for up to 2 days. Reheat shrimp briefly in a skillet or microwave before assembling tacos. Assemble fresh to keep tortillas from becoming soggy.