Description
These Cilantro Lime Shrimp Tacos with Creamy Slaw offer a fresh and flavorful twist on classic tacos. Wild-caught shrimp are seasoned with a smoky, spicy blend, sautéed until juicy and caramelized, then glazed with a tangy honey-lime sauce. Paired with a crisp, creamy cilantro lime slaw and ripe avocado slices, all wrapped in warm tortillas, this recipe is perfect for a quick and delicious weeknight meal.
Ingredients
Shrimp and Sauce
- 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
Creamy Slaw
- 3 cups finely shredded green cabbage
- ½ bunch cilantro, finely chopped
- ½ cup Greek yogurt
- 2 tablespoons lime juice (from 1 whole lime)
- Pinch of salt
Assembly
- 8 6-inch tortillas (corn or flour, your preference)
- Avocado, sliced
- Extra lime wedges, for serving
Instructions
- Prepare the Shrimp: Pat the shrimp dry with a paper towel to remove excess moisture. In a bowl, sprinkle on the salt, black pepper, smoked paprika, garlic powder, and chili powder. Toss well until all shrimp are evenly coated with the seasonings.
- Cook the Shrimp: Heat a large skillet over medium-high heat and add the olive oil. Once hot, add the shrimp in a single layer without overcrowding the pan (cook in batches if necessary). Cook each side for 90 seconds until shrimp turn opaque with golden brown caramelization.
- Make the Sauce: Reduce heat to low and add butter, lime zest, lime juice, and honey to the skillet. Toss the shrimp gently to coat with the sauce. Bring to a simmer and cook for 2-3 minutes until the sauce thickens and coats the shrimp well. Remove from heat and stir in chopped cilantro to finish the sauce.
- Prepare the Slaw: In a large bowl, combine shredded green cabbage, cilantro, Greek yogurt, lime juice, and a pinch of salt. Toss thoroughly until the cabbage is evenly coated with the light, creamy, herbaceous dressing.
- Warm the Tortillas: Warm the tortillas using your preferred method: microwave, oven, or directly over a gas stovetop flame for added flavor and pliability.
- Assemble the Tacos: On each warm tortilla, add a scoop of creamy slaw, then top with 4-6 cooked shrimp coated in the cilantro honey lime sauce. Garnish with sliced avocado and an extra squeeze of fresh lime juice. Serve immediately with additional lime wedges on the side.
- Enjoy: Savor your fresh and flavorful shrimp tacos, perfect for a satisfying meal any day of the week.
Notes
- For best results, do not overcrowd the pan while cooking shrimp to ensure proper searing.
- You can substitute the wild-caught shrimp with farm-raised shrimp if preferred, but wild-caught provides a firmer texture and richer flavor.
- The creamy slaw can be prepped ahead of time and stored in the refrigerator to save time.
- Adjust the level of chili powder to make the shrimp spicier or milder according to your preference.
- Use corn tortillas for a gluten-free option if desired.
- Serve with extra lime wedges for added brightness and flavor.
