Cilantro Lime Shrimp Tacos with Creamy Slaw
A fresh and vibrant taco recipe featuring juicy shrimp marinated in cilantro and lime, topped with creamy slaw, perfect for quick weeknight dinners or gatherings.
Ingredients
For the Shrimp
- 1 pound medium shrimp, peeled and deveined Fresh or properly thawed if frozen.
- 2 tablespoons olive oil
- 1 lime Zest of 1 lime
- 2 limes Juice of 2 limes
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 8 small corn or flour tortillas
For the Creamy Slaw
- 2 cups shredded cabbage
- 1/2 cup Greek yogurt or sour cream
- 1 tablespoon honey
- 1 whole avocado, diced
- 1/4 cup chopped fresh cilantro
- Optional toppings: sliced jalapeños, lime wedges, or additional cilantro
Instructions
Marinate the Shrimp
- In a bowl, whisk together olive oil, lime zest, lime juice, minced garlic, cumin, chili powder, salt, and pepper. Add the shrimp and toss to coat. Let the shrimp marinate for about 15 to 20 minutes.
Prepare the Slaw
- In a separate bowl, combine the shredded cabbage, Greek yogurt (or sour cream), honey, and a pinch of salt. Mix well to combine, then set it aside.
Cook the Shrimp
- Heat a skillet over medium-high heat. Once hot, add the marinated shrimp in a single layer. Cook for about 2 to 3 minutes on each side or until shrimp are opaque and cooked through.
Warm the Tortillas
- Warm the tortillas in a dry skillet or wrap them in foil and heat in the oven for about 30 seconds on each side, making them pliable and ready for filling.
Assemble the Tacos
- Place a few shrimp in each tortilla. Top with creamy slaw, diced avocado, and cilantro. Incorporate any additional toppings if desired.
- Serve immediately and enjoy the burst of flavors.
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Notes
Serve on a large platter garnished with additional cilantro, lime wedges, and jalapeño slices, and offer side dishes like black beans or fresh salsa. Use fresh ingredients for the best flavor.