Cilantro Lime Shrimp Tacos with Creamy Slaw
These delightful tacos combine tender shrimp with a creamy slaw, offering a refreshing meal perfect for any occasion.
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.
Notes
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. For added spice, include diced jalapeños or a sprinkle of cayenne pepper in the slaw.