Cilantro Lime Shrimp Tacos with Creamy Slaw

The sun was setting, casting a warm glow over the kitchen while the tantalizing aroma of cilantro and lime wafted through the air. These Cilantro Lime Shrimp Tacos with Creamy Slaw come together in just 30 minutes, making them a perfect weeknight dinner. The combination of zesty lime and fresh cilantro creates a flavorful explosion that pairs wonderfully with succulent shrimp.

This recipe is perfect for seafood lovers and anyone looking for a quick and tasty meal. It’s great for casual dinners, taco nights, or even gatherings with friends. You can prepare the slaw and marinate the shrimp ahead of time for an even easier assembly.

Why You’ll Love This Recipe

• The shrimp cook quickly, creating a juicy, tender bite.
• A creamy slaw adds freshness and crunch to every taco.
• Flavorful lime and cilantro enhance the overall taste.
• Customizable with your choice of tortillas for a personal touch.

What You’ll Need

Gather these fresh ingredients to create the delightful tacos and slaw.

For the 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

For the Slaw

• 3 cups finely shredded green cabbage
• ½ bunch cilantro, finely chopped
• ½ cup Greek yogurt
• 2 tablespoons lime juice (from 1 whole lime)

For Serving

• Avocado, sliced
• 8 6-inch tortillas (corn or flour, your preference)
• Extra lime wedges, for serving

Greek yogurt can be replaced with sour cream.

Substitutions & Swaps

• Shrimp can be swapped for chicken.
• Cabbage can be replaced with coleslaw mix.
• Honey can be substituted with agave syrup.
• Use regular yogurt instead of Greek for a lighter slaw.

How to Make It

Follow these simple steps to create your tacos:

1. Season the shrimp

In a mixing bowl, combine the salt, black pepper, smoked paprika, garlic powder, and chili powder. Toss the shrimp into the spice mix, ensuring they are well coated.

2. Cook the shrimp

In a large skillet, heat the olive oil and butter over medium heat. Add the seasoned shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. Stir in the lime zest, lime juice, and honey, cooking for an additional minute to marry the flavors.

3. Prepare the slaw

In a bowl, combine the shredded cabbage with the chopped cilantro, Greek yogurt, and lime juice. Mix well to ensure the veggies are evenly coated.

4. Assemble the tacos

Warm the tortillas in a clean skillet or microwave. Layer the creamy slaw, cooked shrimp, and sliced avocado on each tortilla. Drizzle with extra lime juice and garnish with additional cilantro if desired.

How to Store It

Fridge: store in an airtight container for up to 2 days.
Freezer: no, it affects the shrimp’s texture.
Reheat: use the stovetop for 3-4 minutes until heated through.

Tips for Best Results

• Use wild-caught shrimp for a more robust flavor.
• Don’t overcook the shrimp; they cook quickly!
• Marinate the shrimp for at least 15 minutes for deeper flavor.
• Customize your toppings with radishes or hot sauce for extra zing.

Serving Suggestions

• Serve these tacos at your next backyard barbecue.
• Pair with a refreshing margarita for a festive vibe.
• Enjoy with chips and salsa for a complete meal.