Cilantro Lime Shrimp Tacos with Creamy Slaw
Spiced shrimp receive a honey-lime finish off the heat and are served in eight small tortillas with chilled yogurt-cabbage slaw and avocado.
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 about 1 lime
- 2 tablespoons lime juice for the shrimp
- 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 for the slaw
For serving
- 1 large Avocado, sliced
- 8 6-inch tortillas (corn or flour, your preference)
- as needed Extra lime wedges, for serving
Instructions
Method
- Combine the shredded cabbage, chopped cilantro, Greek yogurt, and the 2 tablespoons lime juice listed for slaw. Keep chilled while cooking.
- Pat thawed, peeled, deveined raw shrimp dry. Toss with salt, pepper, paprika, garlic powder, and chili powder.
- Melt butter with olive oil in a wide skillet over medium heat. Add shrimp in one layer and cook about 2–3 minutes per side, until pearly and opaque throughout. Adjust time for shrimp size and use extra batches if crowded.
- Remove the pan from heat. Fold in the lime zest, the 2 tablespoons lime juice listed for shrimp, and honey until coated.
- Warm the 8 tortillas briefly on each side in a separate dry skillet until flexible. Keep covered with a clean towel.
- Divide the shrimp across the tortillas and top with slaw and avocado. Offer lime wedges. Serve 2 tacos per portion.
Notes
- Measure lime juice for each component; the recipe uses 4 tablespoons total, plus wedges.
- Store shrimp and slaw separately, chilled, and use shrimp within 3 days. Reheat shrimp to 165°F.