why make this recipe
Cilantro Lime Shrimp Tacos with Creamy Slaw is a delicious meal that brings a burst of flavor to your table. The bright notes of lime combined with the fresh taste of cilantro enhance the sweetness of the shrimp, making each bite delightful. Plus, the creamy slaw adds a crunchy texture that complements the soft tortillas perfectly. It’s a healthy and satisfying option for lunch or dinner, and it comes together quickly, making it great for weeknight meals or gatherings with friends.
how to make Cilantro Lime Shrimp Tacos with Creamy Slaw
To make this tasty dish, follow these simple steps:
Ingredients:
- 1 lb wild-caught shrimp, peeled and deveined
- ½ teaspoon EACH salt and black pepper
- 1 teaspoon EACH smoked paprika, garlic powder, and 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
- 3 cups finely shredded green cabbage
- ½ bunch cilantro, finely chopped
- ½ cup Greek yogurt
- 2 tablespoons lime juice (from 1 whole lime)
- Avocado, sliced
- 8 6-inch tortillas (corn or flour, your preference)
- Extra lime wedges, for serving
Directions:
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Prepare the shrimp: In a bowl, mix the shrimp with salt, black pepper, smoked paprika, garlic powder, and chili powder. Make sure the shrimp is well-coated.
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Cook the shrimp: In a large skillet, heat olive oil and butter over medium heat. Once hot, add the seasoned shrimp. Cook for about 2-3 minutes on each side until the shrimp is pink and cooked through. Remove from the heat.
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Make the slaw: In a separate bowl, combine the shredded cabbage, lime zest, lime juice, honey, and chopped cilantro. Stir in the Greek yogurt until everything is mixed well.
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Assemble the tacos: Warm the tortillas in a skillet or microwave. Layer the creamy slaw and cooked shrimp on each tortilla. Top with sliced avocado and additional cilantro if desired.
how to serve Cilantro Lime Shrimp Tacos with Creamy Slaw
Serve the tacos warm, along with lime wedges on the side for squeezing. These tacos are great for sharing, so present them on a large platter for family-style dining. Pair them with your favorite salsa or hot sauce for an extra kick!
how to store Cilantro Lime Shrimp Tacos with Creamy Slaw
If you have leftovers, store the shrimp and slaw separately in airtight containers. The shrimp can be kept in the fridge for up to 2 days, while the slaw will stay fresh for about the same time. When you’re ready to enjoy your leftovers, reheat the shrimp in a pan and serve with fresh tortillas.
tips to make Cilantro Lime Shrimp Tacos with Creamy Slaw
- Don’t overcook the shrimp: Keep an eye on the shrimp while cooking. They cook quickly, so as soon as they turn pink, they are done.
- Fresh ingredients: Use fresh cilantro and lime for the best flavor.
- Tortilla choice: Experiment with different types of tortillas. Corn is traditional, but flour tortillas are also a tasty option.
variation
For a different twist, you can add diced tomatoes or corn to the slaw for added sweetness and crunch. You can also substitute shrimp with grilled chicken or tofu for a different protein option.
FAQs
Can I use frozen shrimp?
Yes, you can use frozen shrimp. Just make sure to thaw them completely before cooking.
What can I serve on the side?
These tacos pair well with rice, black beans, or a simple green salad.
Can I make the slaw in advance?
Yes, you can prepare the creamy slaw a day ahead. Just store it in the fridge in an airtight container until you’re ready to use it.
Cilantro Lime Shrimp Tacos with Creamy Slaw
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 (from 1 lime)
- 2 tablespoons lime juice (from that same lime)
- 2 tablespoons honey
- ½ bunch cilantro, finely chopped
For the Slaw
- 3 cups finely shredded green cabbage
- ½ bunch cilantro, finely chopped
- ½ cup Greek yogurt
- 2 tablespoons lime juice (from 1 whole lime)
For Assembly
- 1 medium Avocado, sliced
- 8 6-inch tortillas (corn or flour) Your preference
- to taste Extra lime wedges, for serving
Instructions
Prepare the Shrimp
- In a bowl, mix the shrimp with salt, black pepper, smoked paprika, garlic powder, and chili powder. Make sure the shrimp is well-coated.
Cook the Shrimp
- In a large skillet, heat olive oil and butter over medium heat. Once hot, add the seasoned shrimp.
- Cook for about 2-3 minutes on each side until the shrimp is pink and cooked through. Remove from the heat.
Make the Slaw
- In a separate bowl, combine the shredded cabbage, lime zest, lime juice, honey, and chopped cilantro.
- Stir in the Greek yogurt until everything is mixed well.
Assemble the Tacos
- Warm the tortillas in a skillet or microwave.
- Layer the creamy slaw and cooked shrimp on each tortilla.
- Top with sliced avocado and additional cilantro if desired.