Cilantro Lime Shrimp Tacos with Creamy Slaw are a delightful and refreshing meal perfect for any occasion. These tacos offer a burst of flavor with tender shrimp and a creamy slaw that complements the dish beautifully. If you’re looking for inspiration, you might enjoy exploring recipes like Creamy Cilantro Lime Chicken for similar flavors.
why make this recipe
This recipe is not just delicious but also quick to prepare, making it ideal for busy weeknights or casual gatherings. The combination of lime, cilantro, and shrimp creates a vibrant taste that will please everyone at the table. Plus, the creamy slaw adds a crunchy texture that enhances each bite, making these tacos a guaranteed crowd-pleaser. You may also find Chicken Pillows With Creamy Parmesan Sauce useful.
how to make Cilantro Lime Shrimp Tacos with Creamy Slaw
Ingredients:
- 1 lb wild-caught shrimp, peeled and deveined
- ½ teaspoon EACH salt and black pepper
- 1 teaspoon EACH smoked paprika, garlic powder, and 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
- 3 cups finely shredded green cabbage
- ½ bunch cilantro, finely chopped
- ½ cup Greek yogurt
- 2 tablespoons lime juice (from 1 whole lime)
- Avocado, sliced
- 8 6-inch tortillas (corn or flour, your preference)
- Extra lime wedges, for serving
Directions:
- Start by seasoning the shrimp with salt, black pepper, smoked paprika, garlic powder, and chili powder.
- Heat olive oil and butter in a skillet over medium heat. Once hot, add the shrimp and cook until they turn pink, about 2-3 minutes per side.
- While the shrimp cooks, prepare the slaw. In a bowl, mix the shredded cabbage, cilantro, Greek yogurt, and lime juice. Stir well to combine.
- Once the shrimp is cooked, mix in the lime zest, lime juice, and honey.
- Warm the tortillas in a separate skillet for a few seconds on each side before assembling your tacos.
how to serve Cilantro Lime Shrimp Tacos with Creamy Slaw
To serve, place some shrimp on each tortilla, add a generous amount of creamy slaw, and top with avocado slices. For an extra zing, squeeze fresh lime juice over the top before enjoying your tacos.
how to store Cilantro Lime Shrimp Tacos with Creamy Slaw
If you have leftovers, store the shrimp and slaw separately in airtight containers in the refrigerator. The shrimp can be reheated in a skillet, while the slaw should be fresh when served. Try this method to preserve the satisfying crunch of the slaw while keeping the shrimp flavorful.
tips to make Cilantro Lime Shrimp Tacos with Creamy Slaw
- For added spice, include diced jalapeños or a sprinkle of cayenne pepper in the slaw.
- To simplify the process, consider using frozen shrimp that can be quickly thawed before cooking.
- For variations in flavor, check out this recipe for Asian Barbecue Burgers with Sweet Chili Lime Mayo for a different twist.
variation
You can easily make this recipe with different proteins. Try using grilled chicken or a mix of vegetables for a vegetarian option.
Frequently Asked Questions (FAQs)
Can I use frozen shrimp for this recipe?
Yes, frozen shrimp works well! Just thaw it before cooking and follow the same seasoning steps.
How spicy are these tacos?
The spice level is mild due to the paprika and chili powder, which can be adjusted based on your preference.
Can I make the slaw ahead of time?
Absolutely! You can prepare the slaw a day in advance and keep it in the fridge until you’re ready to serve.
Enjoy these refreshing Cilantro Lime Shrimp Tacos with Creamy Slaw for a quick and delicious meal!
Cilantro Lime Shrimp Tacos with Creamy Slaw
Ingredients
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 that same lime)
- 2 tablespoons honey
For the slaw
- ½ bunch cilantro, finely chopped
- 3 cups finely shredded green cabbage
- ½ cup Greek yogurt
- 2 tablespoons lime juice (from 1 whole lime)
For serving
- 1 large Avocado, sliced
- 8 6-inch tortillas (corn or flour, your preference)
- as needed Extra lime wedges, for serving
Instructions
Preparation
- Start by seasoning the shrimp with salt, black pepper, smoked paprika, garlic powder, and chili powder.
- Heat olive oil and butter in a skillet over medium heat. Once hot, add the shrimp and cook until they turn pink, about 2-3 minutes per side.
- While the shrimp cooks, prepare the slaw. In a bowl, mix the shredded cabbage, cilantro, Greek yogurt, and lime juice. Stir well to combine.
- Once the shrimp is cooked, mix in the lime zest, lime juice, and honey.
- Warm the tortillas in a separate skillet for a few seconds on each side before assembling your tacos.
Serving
- To serve, place some shrimp on each tortilla, add a generous amount of creamy slaw, and top with avocado slices.
- For an extra zing, squeeze fresh lime juice over the top before enjoying your tacos.
