Description
Bright and tangy cilantro lime shrimp tacos served with creamy slaw, ready in under 30 minutes for a quick weeknight dinner.
Ingredients
- 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 (divided)
- 1 teaspoon lime zest (from 1 lime)
- 2 tablespoons lime juice (from that same lime)
- 2 tablespoons honey
- ½ bunch cilantro, finely chopped (divided)
- 3 cups finely shredded green cabbage
- ½ cup Greek yogurt
- 2 tablespoons lime juice (from another lime)
- Avocado, sliced (for topping)
- 8 6-inch tortillas (corn or flour)
- Extra lime wedges, for serving
Instructions
- Pat shrimp dry and place in a mixing bowl. Add salt, black pepper, smoked paprika, garlic powder, and chili powder. Toss until evenly coated.
- Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon butter. When melted, add shrimp in a single layer. Cook shrimp 2–3 minutes per side until pink and opaque. Remove shrimp to a plate.
- Reduce heat to medium. Add remaining butter, lime zest, 2 tablespoons lime juice, honey, and half of the chopped cilantro. Stir and simmer for 20–30 seconds until slightly syrupy.
- Return shrimp to skillet and toss to coat in the glaze. Remove from heat.
- In a separate bowl, combine cabbage, Greek yogurt, and remaining lime juice. Stir in remaining cilantro and season with salt to taste.
- Warm tortillas in a skillet or oven for 5–7 minutes.
- Assemble tacos: spread slaw on each tortilla, top with shrimp, add avocado, and finish with lime juice.
Notes
For best flavor, serve immediately. Leftovers can be stored separately for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mexican