Description
These Easy Cilantro Lime Shrimp Tacos with Creamy Slaw offer a vibrant and fresh twist on classic tacos, featuring perfectly sautéed shrimp tossed in a tangy honey-lime cilantro sauce, paired with a light and creamy cabbage slaw. Ready in under 30 minutes, they’re a flavorful, quick, and satisfying meal perfect for any weeknight or casual get-together.
Ingredients
Shrimp
- 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 the same lime)
- 2 tablespoons honey
- ½ bunch cilantro, finely chopped
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
- Season the shrimp: Pat the shrimp dry with a paper towel to remove excess moisture. Sprinkle salt, pepper, smoked paprika, garlic powder, and chili powder evenly over the shrimp. Toss to coat well.
- Cook the shrimp: Heat a large skillet over medium-high heat and add olive oil. When hot, add shrimp in a single layer without overcrowding (cook in batches if needed). Cook each side for 90 seconds until opaque and golden brown.
- Make the sauce: Reduce heat to low, add butter, lime zest, lime juice, and honey to the skillet. Toss shrimp to coat and bring to a simmer. Let simmer for 2-3 minutes until the sauce thickens. Remove from heat and stir in chopped cilantro.
- Prepare the slaw: In a large bowl, combine shredded cabbage, cilantro, Greek yogurt, lime juice, and a pinch of salt. Toss until evenly coated with the creamy dressing, ensuring the slaw remains light and fresh.
- Warm the tortillas: Heat tortillas using your preferred method—microwave, oven, or directly over a gas flame—to make them pliable and warm.
- Assemble the tacos: Place a scoop of creamy slaw on each warmed tortilla, add 4-6 shrimp, spoon on some cilantro honey lime sauce, top with sliced avocado, and finish with a squeeze of fresh lime juice. Serve immediately with extra lime wedges.
Notes
- Ensure the shrimp are patted dry before seasoning to promote good caramelization.
- Do not overcrowd the pan when cooking shrimp to avoid steaming.
- Use fresh lime juice and zest for the best flavor impact in the sauce and slaw.
- You can substitute Greek yogurt with a dairy-free alternative to make the slaw vegan-friendly.
- These tacos can be served with either corn or flour tortillas based on preference.
