Description
These Cilantro Lime Shrimp Tacos with Creamy Slaw offer a fresh, zesty, and flavorful meal perfect for a quick weeknight dinner. Juicy, spice-rubbed shrimp cooked in a honey lime butter sauce are paired with a light and creamy cilantro lime slaw, all wrapped up in warm tortillas and topped with creamy avocado slices. This recipe balances tangy, sweet, and savory notes for an irresistible taco experience.
Ingredients
Shrimp and Sauce
- 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 the 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
- Season the shrimp: Pat the shrimp dry with a paper towel to remove excess moisture. Sprinkle on salt, black pepper, smoked paprika, garlic powder, and chili powder. Toss to coat the shrimp evenly with the seasonings.
- Cook the shrimp: Heat a large skillet over medium-high heat and add olive oil. When hot, add shrimp in batches to avoid overcrowding. Cook shrimp for 90 seconds, then flip and cook another 90 seconds until opaque and lightly caramelized on both sides.
- Create the sauce: Reduce heat to low, add butter, lime zest, lime juice, and honey to the skillet. Toss shrimp to coat and bring the mixture to a simmer. Let it simmer for 2-3 minutes until the sauce thickens and coats the shrimp. Remove from heat and stir in chopped cilantro to finish the sauce.
- Prepare the slaw: In a large bowl, combine shredded cabbage, chopped cilantro, Greek yogurt, lime juice, and a pinch of salt. Toss until the cabbage is evenly coated with the light, creamy dressing.
- Warm the tortillas: Warm tortillas in the microwave, oven, or over a gas stovetop flame (preferred method) until pliable and warm.
- Assemble the tacos: On each tortilla, add a scoop of creamy slaw and 4-6 shrimp. Spoon over some of the cilantro honey lime sauce from the pan. Top with avocado slices and a squeeze of fresh lime. Serve immediately and enjoy!
Notes
- Work in batches when cooking shrimp to avoid overcrowding, which can cause steaming instead of sautéing.
- Adjust spice levels by varying the chili powder amount according to your heat preference.
- Use either corn or flour tortillas depending on your dietary needs or preference.
- For a dairy-free variation, substitute Greek yogurt in the slaw with a plant-based yogurt alternative.
- To add extra heat, include a pinch of cayenne pepper in the shrimp seasoning mix.
