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Cilantro Lime Shrimp Tacos topped with fresh cilantro and lime wedges

Cilantro Lime Shrimp Tacos

These quick and flavorful tacos feature wild-caught shrimp in a honey-lime glaze, paired with a refreshing Greek yogurt and cilantro slaw, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican, Seafood
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

For the shrimp
  • 1 lb wild-caught shrimp, peeled and deveined
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika substitute sweet paprika if preferred
  • 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 maple syrup works as a substitute
  • ½ bunch cilantro, finely chopped for shrimp
For the slaw
  • 3 cups finely shredded green cabbage
  • ½ bunch cilantro, finely chopped for slaw
  • ½ cup Greek yogurt or use sour cream
  • 2 tablespoons lime juice from 1 whole lime
For assembly
  • 1 medium Avocado, sliced
  • 8 6-inch tortillas corn or flour, your choice
  • Extra lime wedges for serving

Method
 

Preparation
  1. Pat the shrimp dry on paper towels. Season evenly with salt, black pepper, smoked paprika, garlic powder, and chili powder.
Cooking
  1. Heat a large skillet over medium-high heat and add the olive oil. When it shimmers, arrange the shrimp in a single layer. Sear for 1.5 to 2 minutes per side until the shrimp are opaque and just firm. Avoid overcooking.
  2. Reduce the heat to low. Add the butter, lime zest, lime juice, and honey to the pan. Toss the shrimp in the glaze until they are well coated. Stir in chopped cilantro. Remove from heat.
Slaw Preparation
  1. In a bowl, combine the shredded cabbage, chopped cilantro, Greek yogurt, and lime juice. Season with a pinch of salt and pepper. Toss to coat evenly and let rest for 5 minutes.
Assembly
  1. Warm the tortillas in a dry skillet for 20–30 seconds per side or wrap them in a clean towel and microwave for 20 seconds.
  2. To assemble: spoon a portion of slaw onto each tortilla, top with 3 to 4 shrimp, add avocado slices, and squeeze extra lime over the top. Serve immediately.

Nutrition

Serving: 2Calories: 350kcalCarbohydrates: 36gProtein: 25gFat: 12gSaturated Fat: 4gSodium: 650mgFiber: 3gSugar: 8g

Notes

Zest the lime before juicing. If your shrimp are frozen, thaw fully and pat dry for the best sear.

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