Description
These Cilantro Lime Shrimp Tacos with Creamy Slaw are a vibrant, flavorful dish perfect for a quick and satisfying meal. Juicy shrimp are seasoned and cooked with a tangy honey lime butter sauce, served alongside a light, creamy cilantro lime slaw, all wrapped in warm tortillas. This recipe offers a delightful balance of smoky, citrusy, and fresh flavors that's sure to please any taco lover.
Ingredients
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
Slaw
- 3 cups finely shredded green cabbage
- ½ bunch cilantro, finely chopped
- ½ cup Greek yogurt
- 2 tablespoons lime juice (from 1 whole lime)
- Pinch of salt
Assembly
- 8 6-inch tortillas (corn or flour, your preference)
- Avocado, sliced
- Extra lime wedges, for serving
Instructions
- Prepare the shrimp: Pat the shrimp dry with a paper towel to remove excess moisture. Sprinkle salt, black pepper, smoked paprika, garlic powder, and chili powder evenly over the shrimp. Toss to ensure all pieces are well coated with the seasoning mix.
- Cook the shrimp: Heat a large skillet over medium-high heat and add the olive oil. Once hot, add the shrimp in a single layer, being careful not to overcrowd the pan (cook in batches if necessary). Cook for 90 seconds on one side, then flip and cook for another 90 seconds until the shrimp are opaque and have a golden brown caramelized exterior.
- Make the sauce: Reduce heat to low and add butter, lime zest, lime juice, and honey to the skillet. Toss shrimp in the sauce to coat evenly. Let the mixture simmer for 2-3 minutes until the sauce thickens and clings beautifully to the shrimp. Remove from heat and stir in chopped cilantro to finish the sauce.
- Prepare the slaw: In a large bowl, combine shredded green cabbage, chopped cilantro, Greek yogurt, lime juice, and a pinch of salt. Toss gently until the cabbage is lightly coated with the creamy citrus dressing, creating a fresh and tangy slaw.
- Warm the tortillas: Heat tortillas in your preferred way: microwave, oven, or directly over a gas stovetop flame to add a slight char and warmth.
- Assemble the tacos: Place a scoop of the creamy slaw inside each warm tortilla, add 4-6 shrimp on top, then spoon some of the cilantro honey lime sauce over the shrimp. Finish with avocado slices and an extra squeeze of lime for brightness.
- Serve and enjoy: Serve immediately with extra lime wedges on the side. Enjoy your flavorful shrimp tacos, and consider sharing with friends!
Notes
- For best results, use fresh wild-caught shrimp for optimal flavor and texture.
- Do not overcrowd the pan when cooking shrimp to avoid steaming instead of searing.
- Adjust spice levels by modifying the amount of chili powder or adding fresh jalapeño to the slaw for extra heat.
- The creamy slaw is lightly dressed to keep it fresh and crunchy; add more Greek yogurt if you prefer a creamier texture.
- Warm tortillas before assembling to prevent cracking and enhance flexibility.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican