Description
These Cilantro Lime Shrimp Tacos with Creamy Slaw are a vibrant and fresh meal perfect for a quick weeknight dinner. Wild-caught shrimp are marinated in a zesty lime and spice blend, pan-seared to perfection, and paired with a tangy Greek yogurt slaw. Served on warm tortillas and topped with sliced avocado and lime wedges, these tacos bring delicious flavor and a light, refreshing finish.
Ingredients
Scale
Shrimp Marinade
- 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
- 1 teaspoon lime zest (from 1 lime)
- 2 tablespoons lime juice (from that same lime)
- 2 tablespoons honey
- ½ bunch cilantro, finely chopped
Creamy Slaw
- 3 cups finely shredded green cabbage
- ½ cup Greek yogurt
- 2 tablespoons lime juice (from 1 whole lime)
- ½ bunch cilantro, finely chopped (use remaining from marinade amount)
- ½ teaspoon salt (adjust to taste)
Assembly
- Avocado, sliced (1 medium avocado)
- 8 6-inch tortillas (corn or flour, your preference)
- Extra lime wedges for serving
- 2 tablespoons butter (for cooking shrimp)
Instructions
- Marinate shrimp: In a medium bowl, combine salt, black pepper, smoked paprika, garlic powder, chili powder, olive oil, lime zest, lime juice, honey, and finely chopped cilantro. Add the peeled and deveined shrimp and toss gently to coat fully. Let the shrimp marinate for about 10 minutes to absorb the flavors.
- Prepare slaw: In a separate bowl, mix the Greek yogurt, lime juice, chopped cilantro, and salt until smooth. Add the finely shredded green cabbage and toss thoroughly to coat the cabbage evenly with the creamy dressing.
- Cook shrimp: Heat butter in a large skillet over medium heat. Once melted and hot, add the marinated shrimp in a single layer. Cook the shrimp for 2 to 3 minutes on each side or until they turn pink, opaque, and are cooked through. Avoid overcooking to keep them tender.
- Assemble tacos: Warm the tortillas individually in a dry skillet or microwave until pliable. Fill each tortilla with a portion of cooked shrimp and a generous scoop of creamy slaw. Top each taco with sliced avocado and serve immediately with extra lime wedges on the side for squeezing.
Notes
- Use wild-caught shrimp for the best flavor and quality.
- If you prefer spicier tacos, add a pinch of cayenne pepper or hot sauce to the marinade.
- Both corn and flour tortillas work well; warm them so they don’t crack when folding.
- The creamy slaw can be made ahead and refrigerated for up to 2 hours before serving.
- Make sure to not overcook the shrimp to keep them tender and juicy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Frying
- Cuisine: Mexican
Keywords: Cilantro Lime Shrimp Tacos, shrimp tacos, creamy slaw, quick dinner, Mexican tacos, easy seafood recipe
