Why Make This Recipe
Cilantro Lime Shrimp Tacos with Creamy Slaw are a fresh and vibrant dish that combines the succulent flavors of shrimp with zesty lime and refreshing cilantro. This recipe is not only delicious, but it’s also quick to prepare, making it perfect for a weeknight dinner or a weekend gathering. The creamy slaw adds a nice crunch and balance to the tacos, creating a wonderful meal that everyone will love.
How to Make Cilantro Lime Shrimp Tacos with Creamy Slaw
Ingredients
- 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
- 3 cups finely shredded green cabbage
- ½ 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
Directions
Shrimp: In a bowl, mix the shrimp with salt, black pepper, smoked paprika, garlic powder, and chili powder. Heat the olive oil and butter in a skillet over medium heat. Add the seasoned shrimp and cook for about 2-3 minutes on each side until they are pink and opaque. Once cooked, remove from heat and stir in the lime zest, lime juice, honey, and chopped cilantro.
Slaw: In another bowl, combine the shredded cabbage, Greek yogurt, lime juice, and remaining cilantro. Toss everything together until the cabbage is nicely coated with the creamy mixture.
Assembly: Warm the tortillas in a dry skillet or microwave. To assemble the tacos, place some of the creamy slaw in each tortilla, followed by a generous serving of the cilantro lime shrimp. Top with sliced avocado and more cilantro if desired. Serve with extra lime wedges on the side.
How to Serve Cilantro Lime Shrimp Tacos with Creamy Slaw
Serve these tacos freshly assembled for the best flavor and texture. You can pair them with lime wedges for an extra burst of freshness. These tacos go well with sides like rice, beans, or a simple salad. Enjoy your meal with a refreshing beverage, such as iced tea or lemonade, to complement the vibrant flavors.
How to Store Cilantro Lime Shrimp Tacos with Creamy Slaw
If you have leftover shrimp and slaw, store them separately in airtight containers in the refrigerator. The shrimp will stay fresh for up to 2 days, while the slaw should be consumed within 1 day for the best texture. To reheat the shrimp, gently warm them in a skillet. Fresh tortillas are best enjoyed immediately, so prepare them just before serving.
Tips to Make Cilantro Lime Shrimp Tacos with Creamy Slaw
- For added flavor, marinate the shrimp for 30 minutes before cooking.
- Use fresh lime juice for the best taste, and don’t skip the lime zest.
- Experiment with other toppings like sliced jalapeños, diced tomatoes, or crumbled feta cheese for extra texture.
- If you prefer a spicier slaw, add some chopped jalapeños or a dash of hot sauce.
Variation
You can swap the shrimp for grilled chicken or tofu for a vegetarian option. The flavors of the cilantro and lime still work wonderfully with these alternatives. For a gluten-free option, use corn tortillas.
FAQs
1. Can I use frozen shrimp for this recipe?
Yes, frozen shrimp can be used. Just make sure to thaw them completely and pat them dry before seasoning.
2. Can I make the slaw in advance?
Yes, you can prepare the slaw a few hours ahead of time. Just keep it covered in the refrigerator until you are ready to use it.
3. What can I serve with these tacos?
These tacos pair well with black beans, Mexican rice, or a simple avocado salad. You can also serve them with tortilla chips and salsa on the side.
Cilantro Lime Shrimp Tacos with Creamy Slaw
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Skillet Cooking
- Cuisine: Mexican
- Diet: Pescatarian
Description
A fresh and vibrant dish combining succulent shrimp with zesty lime and refreshing cilantro, served in warm tortillas with a creamy slaw.
Ingredients
- 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
- 3 cups finely shredded green cabbage
- ½ cup Greek yogurt
- 2 tablespoons lime juice (from 1 whole lime)
- Avocado, sliced
- 8 6-inch tortillas (corn or flour)
- Extra lime wedges, for serving
Instructions
- In a bowl, mix the shrimp with salt, black pepper, smoked paprika, garlic powder, and chili powder.
- Heat the olive oil and butter in a skillet over medium heat.
- Add the seasoned shrimp and cook for about 2-3 minutes on each side until they are pink and opaque.
- Once cooked, remove from heat and stir in the lime zest, lime juice, honey, and chopped cilantro.
- In another bowl, combine the shredded cabbage, Greek yogurt, lime juice, and remaining cilantro. Toss until the cabbage is nicely coated with the creamy mixture.
- Warm the tortillas in a dry skillet or microwave.
- To assemble the tacos, place some of the creamy slaw in each tortilla, followed by a generous serving of the cilantro lime shrimp. Top with sliced avocado and more cilantro if desired.
- Serve with extra lime wedges on the side.
Notes
For added flavor, marinate the shrimp for 30 minutes before cooking. Use fresh lime juice for the best taste.