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Cilantro Lime Shrimp Tacos

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Bright and flavorful tacos featuring seared shrimp, creamy slaw, and fresh ingredients for a quick and delicious meal.

Ingredients

Scale
  • 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
  • ½ bunch cilantro, finely chopped (for shrimp)
  • 3 cups finely shredded green cabbage
  • ½ bunch cilantro, finely chopped (for slaw)
  • ½ cup Greek yogurt
  • 2 tablespoons lime juice (from 1 whole lime)
  • Avocado, sliced
  • 8 6-inch tortillas (corn or flour)
  • Extra lime wedges, for serving

Instructions

  1. Pat shrimp dry with paper towels. Season with salt, black pepper, smoked paprika, garlic powder, and chili powder.
  2. Heat a large skillet over medium-high heat and add the olive oil. When shimmering, add the shrimp in a single layer.
  3. Sear for about 1.5 to 2 minutes per side until opaque and just firm. Do not overcook.
  4. Reduce heat to low, add butter, lime zest, lime juice, and honey. Toss shrimp in the glaze until coated. Stir in chopped cilantro. Remove from heat.
  5. Combine shredded cabbage, chopped cilantro, Greek yogurt, and lime juice in a bowl.
  6. Season with a pinch of salt and pepper. Toss until evenly coated. Let rest for 5 minutes.
  7. Warm tortillas in a dry skillet or wrapped in a towel in the microwave for 20 seconds.
  8. Place a spoonful of slaw on each tortilla, top with 3 to 4 shrimp, and add avocado slices. Squeeze extra lime over the top. Serve immediately.

Notes

Use light olive oil or avocado oil if preferred. Greek yogurt can be swapped for a dairy-free option. Corn tortillas are a gluten-free choice.

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