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.