Description
Fresh and zesty Cilantro Lime Shrimp Tacos topped with a creamy slaw, perfect for summer evenings or casual gatherings.
Ingredients
Scale
- 1 lb 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 green cabbage, finely shredded
- ½ cup Greek yogurt
- 2 tablespoons lime juice (from 1 whole lime)
- 1 avocado, sliced
- 8 (6-inch) tortillas (corn or flour)
- As needed lime wedges, for serving
Instructions
- Start by marinating the shrimp. In a bowl, mix together salt, black pepper, smoked paprika, garlic powder, chili powder, olive oil, lime zest, lime juice, and honey. Toss the shrimp in this marinade and let it sit for about 10-15 minutes.
- Prepare the creamy slaw while the shrimp marinates. In a separate bowl, combine the finely shredded cabbage, cilantro, Greek yogurt, and lime juice. Mix everything well until the cabbage is evenly coated.
- Heat butter in a skillet over medium heat, then add the marinated shrimp and cook for about 2-3 minutes on each side until they are pink and cooked through.
- Warm the tortillas on a grill or pan. To assemble, place the shrimp in the center of each tortilla, top with the creamy slaw, and finish with avocado slices.
- Serve with extra lime wedges on the side for a zesty kick.
Notes
Use fresh shrimp for the best flavor. Adjust spice levels to your preference. Choose corn for a traditional taste or flour for softer tortillas.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 7g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 180mg