Description
These Cilantro Lime Shrimp Tacos feature juicy, spice-rubbed shrimp cooked in a zesty honey lime butter sauce, topped with a light and creamy cilantro lime slaw. Served in warm corn or flour tortillas with fresh avocado slices and extra lime wedges, these tacos make a fresh, flavorful weeknight meal that’s quick and delicious.
Ingredients
Scale
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 1 lime)
- 2 tablespoons honey
- ½ bunch cilantro, finely chopped
Cilantro Lime 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
- Avocado, sliced
- 8 6-inch tortillas (corn or flour, your preference)
- Extra lime wedges, for serving
Instructions
- Season the shrimp: Pat the shrimp dry with a paper towel to remove excess moisture. Sprinkle the salt, black pepper, smoked paprika, garlic powder, and chili powder evenly over the shrimp. Toss them to ensure an even coating of the seasoning.
- 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, taking care not to overcrowd the pan. Depending on your pan size, you may need to cook in two batches. Cook the shrimp for 90 seconds, then flip and cook an additional 90 seconds, until they are opaque and have golden caramelization on both sides.
- Make the sauce: Reduce the heat to low and add the butter, lime zest, lime juice, and honey to the skillet. Toss the shrimp gently to coat them evenly with the sauce. Bring the mixture to a simmer and let it cook for 2-3 minutes until the sauce thickens and clings to the shrimp. Remove from heat and stir in the chopped cilantro to finish the sauce.
- Prepare the slaw: In a large bowl, combine the finely shredded cabbage, chopped cilantro, Greek yogurt, lime juice, and a pinch of salt. Toss everything together until the cabbage is evenly coated with the herbs and creamy yogurt dressing. The slaw should have a light, fresh coating—not overly dressed.
- Warm the tortillas: Warm the tortillas using your preferred method: microwave, oven, or directly over the gas flame of a stovetop (recommended for best flavor and texture).
- Assemble the tacos: On each warmed tortilla, place a scoop of the creamy cilantro lime slaw, then add 4 to 6 shrimp. Spoon some of the cilantro honey lime sauce over the shrimp. Top with sliced avocado and finish with an extra squeeze of lime juice. Serve immediately with additional lime wedges for garnish.
Notes
- For extra spice, sprinkle a pinch of cayenne pepper into the shrimp seasoning.
- Use corn tortillas for a gluten-free option.
- To save time, prep the slaw ahead and keep refrigerated.
- If you don’t have fresh lime, bottled lime juice can be used but fresh is preferred.
- Adjust honey quantity to taste, depending on how sweet or tangy you prefer the sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Keywords: shrimp tacos, cilantro lime shrimp, creamy slaw, Mexican tacos, quick shrimp recipe, healthy tacos, easy dinner
