Cilantro Lime Shrimp Tacos with Creamy Slaw Recipe
These Cilantro Lime Shrimp Tacos with Creamy Slaw offer a vibrant and fresh meal with perfectly seasoned shrimp sautéed in a zesty honey lime butter sauce, complemented by a light and creamy cilantro lime slaw. Served on warm tortillas and topped with avocado slices, these tacos are bursting with flavor and ideal for a quick yet impressive weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 8 tacos 1x
- Category: Dinner
- Method: Frying
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
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 that 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
- Prepare the shrimp: Pat the shrimp dry with a paper towel to remove excess moisture. Sprinkle with salt, pepper, smoked paprika, garlic powder, and chili powder. Toss well to evenly coat the shrimp with the seasoning.
- 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 (work in batches if necessary). Cook for 90 seconds, flip and cook another 90 seconds, until the shrimp are opaque with some golden caramelization on both sides.
- Make sauce and finish shrimp: Reduce heat to low, add butter, lime zest, lime juice, and honey to the pan. Toss shrimp to coat them in the sauce. Let the mixture simmer for 2-3 minutes until the sauce thickens and clings to the shrimp. Remove from heat and stir in the chopped cilantro to finish the sauce.
- Prepare the slaw: In a large bowl, combine shredded cabbage, chopped cilantro, Greek yogurt, lime juice, and a pinch of salt. Toss until the cabbage is evenly coated with the creamy, tangy dressing. The slaw should be lightly dressed, not saturated.
- Warm the tortillas: Warm the tortillas in the microwave, oven, or preferably over the flame of a gas stovetop for a slightly charred flavor and pliability.
- Assemble the tacos: On each warm tortilla, add a scoop of creamy slaw, then 4 to 6 shrimp. Spoon some of the cilantro honey lime sauce over the shrimp, then finish with avocado slices and an extra squeeze of lime. Serve immediately with extra lime wedges.
Notes
- Work in batches when cooking shrimp to prevent overcrowding and ensure even cooking and caramelization.
- Use fresh lime juice and zest for the most vibrant flavor in the sauce and slaw.
- Adjust the level of chili powder if you prefer less or more heat.
- Warm tortillas just before serving to keep them soft and pliable.
- This recipe works well with either corn or flour tortillas, depending on preference.
- Leftover shrimp and slaw can be stored separately in airtight containers in the refrigerator for up to 2 days.
Keywords: Shrimp tacos, cilantro lime shrimp, creamy slaw, quick shrimp tacos, Mexican tacos, seafood tacos, healthy tacos, lime shrimp
