Description
Cilantro Lime Shrimp Tacos with Creamy Slaw are a vibrant and refreshing meal perfect for a quick weeknight dinner. Tender shrimp are marinated in a zesty blend of lime juice, smoked paprika, and fresh cilantro, then seared to perfection. Served on warm tortillas with a creamy, tangy slaw made from shredded cabbage and Greek yogurt, these tacos offer a delightful balance of flavors and textures with a hint of avocado creaminess.
Ingredients
Scale
Shrimp Marinade
- 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 lime juice, divided
- 1 tablespoon honey
- ½ cup chopped fresh cilantro, divided
Creamy Slaw
- 3 cups shredded green cabbage
- ½ cup Greek yogurt
- 1 tablespoon lime juice (remaining from total)
- ½ cup chopped fresh cilantro (remaining from total)
To Serve
- 8 small tortillas (corn or flour)
- 1 avocado, sliced
- 1 tablespoon butter (for cooking shrimp)
Instructions
- Prepare the marinade: In a bowl, combine smoked paprika, garlic powder, chili powder, salt, black pepper, olive oil, 1 tablespoon lime juice, honey, and half of the chopped cilantro. Mix thoroughly to create a flavorful marinade.
- Marinate the shrimp: Add the wild-caught shrimp to the marinade and toss to coat evenly. Let the shrimp marinate for 10 minutes to absorb the vibrant flavors.
- Cook the shrimp: Heat butter in a skillet over medium-high heat. Once melted, add the marinated shrimp and cook for 2 to 3 minutes on each side until the shrimp turn pink and are cooked through. Remove from heat and set aside.
- Make the creamy slaw: In a separate bowl, combine shredded green cabbage, Greek yogurt, remaining 1 tablespoon lime juice, and the rest of the chopped cilantro. Mix well until the slaw is creamy and evenly coated.
- Warm the tortillas and assemble: Warm the tortillas in a dry skillet or microwave until pliable. To assemble the tacos, place a portion of cooked shrimp on each tortilla, add a generous scoop of creamy slaw, and top with avocado slices. Serve immediately for the best flavor and texture.
Notes
- Use wild-caught shrimp for the best flavor and sustainability.
- If you prefer a spicier taco, add a pinch of cayenne pepper to the marinade.
- Both corn and flour tortillas work well; warm them just before serving to keep them soft.
- For a dairy-free slaw alternative, substitute Greek yogurt with a plant-based yogurt or mayonnaise.
- Leftovers can be stored separately in the refrigerator for up to 2 days; reheat shrimp gently to avoid toughness.
