Description

There’s something magical about taco night, isn’t there? The sound of a sizzling skillet, the tangy fragrance of lime juice hitting fresh herbs, and the warm embrace of a tortilla loaded with all the goodness you can fit—it’s more than a meal; it’s an event. These Cilantro Lime Shrimp Tacos with Creamy Slaw are perfect for creating those memorable moments with loved ones.

This recipe draws on the vibrant flavors of fresh shrimp paired with zesty lime and earthy cilantro, all tied together with a light, tangy slaw that offers just the right amount of crunch. It’s the kind of dish that feels like summer, no matter the time of year. Whether you’re hosting a casual get-together, celebrating Taco Tuesday, or simply indulging in a fresh and flavorful dinner, these tacos are sure to impress.

One of the things that make this recipe so special is how quick and easy it is to whip up. You don’t need to be a seasoned chef to make something this delicious. Plus, shrimp cooks in no time, meaning you can have a restaurant-quality meal on your table faster than you’d expect.

Ingredients

Scale

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 the same lime)
2 tablespoons honey
½ bunch fresh cilantro, finely chopped

For the Creamy Slaw:

3 cups green cabbage, finely shredded
½ bunch fresh cilantro, finely chopped
½ cup Greek yogurt
2 tablespoons lime juice (from 1 lime)
Pinch of salt

For Assembly:

8 small tortillas (corn or flour, based on preference)
1–2 avocados, sliced
Extra lime wedges, for serving

Instructions

Step 1: Prepare the Shrimp

Season the Shrimp: Begin by patting the shrimp dry with paper towels to ensure a good sear. In a bowl, toss the shrimp with salt, black pepper, smoked paprika, garlic powder, and chili powder. This spice blend gives the shrimp a smoky, slightly spicy flavor that balances perfectly with the lime and honey.
Sear the Shrimp: Heat a large skillet over medium-high heat. Add olive oil to the skillet, and once it’s shimmering, arrange the shrimp in a single layer. Cook for about 1–2 minutes on each side, just until the shrimp turn pink and opaque. Be careful not to overcook them; they’ll continue to cook slightly in the sauce.
Make the Sauce: Reduce the heat to low and add butter, lime zest, lime juice, and honey to the skillet. Stir gently as the butter melts, creating a luscious sauce. Allow the shrimp to simmer in the sauce for 2–3 minutes until it thickens slightly and clings to the shrimp. Finally, sprinkle in the chopped cilantro for a fresh, herby finish.

Step 2: Prepare the Creamy Slaw

In a mixing bowl, combine shredded cabbage, chopped cilantro, Greek yogurt, lime juice, and a pinch of salt. Toss everything together until the cabbage is well-coated. This slaw is light, creamy, and slightly tangy—a perfect complement to the bold shrimp flavors.

Step 3: Assemble the Tacos

Warm the Tortillas: To make the tortillas soft and pliable, warm them in a dry skillet for 30 seconds on each side, or wrap them in a damp paper towel and microwave for 20 seconds.
Layer the Ingredients: Start with a generous spoonful of slaw on each tortilla. Top with 3–4 shrimp, making sure to drizzle some of the buttery lime sauce over the top. Add a couple of avocado slices for a creamy, buttery finish.
Garnish and Serve: Serve the tacos with extra lime wedges for squeezing over the top. The added burst of citrus brightens up the entire dish.

Notes

Customize Your Heat Level: Adjust the chili powder to suit your spice preference. For a milder taco, reduce the amount or omit it entirely. For more heat, consider adding a pinch of cayenne or red pepper flakes.
Don’t Skip the Lime: Fresh lime juice is essential to this recipe’s bright, zesty flavor. Bottled lime juice won’t give you the same vibrant taste.
Make Ahead Options:
- Shrimp: Season and marinate the shrimp up to 4 hours ahead of time and store them in the refrigerator until ready to cook.
- Slaw: Prepare the slaw a few hours in advance and refrigerate. This will allow the flavors to meld, but avoid making it too far ahead as the cabbage can become watery.
Serving Crowd? This recipe is easy to scale up. Cook the shrimp in batches to avoid overcrowding the pan, ensuring they sear evenly.
Use Leftovers Creatively: Any leftover shrimp can be used in salads, rice bowls, or even as a topping for nachos. The slaw makes a great side dish on its own.
Gluten-Free Option: Use gluten-free corn tortillas for a gluten-free version of this dish.