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Cilantro Lime Shrimp Tacos with Creamy Slaw Recipe

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4.6 from 143 reviews

These Cilantro Lime Shrimp Tacos with Creamy Slaw feature perfectly seasoned and sautéed shrimp tossed in a tangy honey lime sauce, paired with a light and creamy cilantro lime slaw, all wrapped in warm tortillas. A quick and flavorful meal that balances spicy, sweet, and fresh flavors for a satisfying taco night.

Ingredients

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Shrimp

  • 1 lb wild-caught shrimp, peeled and deveined
  • 1/2 teaspoon salt
  • 1/2 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
  • 1/2 bunch cilantro, finely chopped

The Rest

  • 3 cups finely shredded green cabbage
  • 1/2 bunch cilantro, finely chopped
  • 1/2 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

  1. Season the shrimp: Pat the shrimp dry with a paper towel to remove excess moisture. Sprinkle evenly with salt, black pepper, smoked paprika, garlic powder, and chili powder. Toss to coat the shrimp thoroughly with the spices.
  2. Cook the shrimp: Heat a large skillet over medium-high heat and add the olive oil. When hot, add the shrimp in a single layer without overcrowding (cook in batches if necessary). Sear the shrimp for 90 seconds on one side, then flip and cook another 90 seconds until opaque and caramelized on both sides.
  3. Create the sauce: Reduce heat to low. Add butter, lime zest, lime juice, and honey to the skillet with the shrimp. Toss to coat evenly and bring to a gentle simmer. Let the sauce simmer for 2-3 minutes until it thickens and clings to the shrimp. Remove from heat and stir in the chopped cilantro.
  4. Prepare the slaw: In a large bowl, combine shredded cabbage, cilantro, Greek yogurt, lime juice, and a pinch of salt. Toss well until the cabbage is lightly and evenly coated with the creamy, tangy dressing.
  5. Warm the tortillas: Use your preferred method to warm the tortillas—microwave, oven, or briefly over a gas stovetop flame.
  6. Assemble the tacos: On each warm tortilla, add a scoop of creamy cilantro lime slaw, then top with 4-6 cooked shrimp. Spoon some of the cilantro honey lime sauce over the shrimp, finish with avocado slices, and a squeeze of fresh lime juice. Serve immediately and enjoy!

Notes

  • To avoid overcrowding the pan, cook shrimp in batches to ensure even caramelization.
  • Adjust the honey amount to make the sauce more or less sweet according to your taste.
  • Use either corn or flour tortillas based on your preference or dietary needs.
  • The slaw can be prepared ahead of time and kept refrigerated for up to a day to deepen flavors.
  • For a spicier kick, add a pinch of cayenne pepper or serve with sliced jalapeños.

Find it online: https://queenrecipe.com/cilantro-lime-shrimp-tacos-with-creamy-slaw-recipe/