Cilantro Lime Shrimp Tacos with Creamy Slaw

why make this recipe

These tacos feel fresh and bright. They cook fast and taste like summer. The shrimp stay juicy and the creamy slaw adds a cool crunch. This dish works for a quick weeknight meal or for guests.

introduction

Cilantro Lime Shrimp Tacos with Creamy Slaw mix bold lime, fresh cilantro, and tender shrimp. You cook the shrimp quickly, make a simple yogurt slaw, and stack them on warm tortillas. If you want a light dessert after these tacos, try this chia pudding with coconut milk.

how to make Cilantro Lime Shrimp Tacos with Creamy Slaw

Make this in three steps: cook the shrimp, toss the slaw, then build the tacos. Work in small steps so each part stays fresh. Cook shrimp on high heat for a short time so they stay tender. Mix the slaw right before serving or a few hours ahead for quick assembly.

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
• 1/2 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 :

Shrimp

• Pat shrimp dry. Season with salt, pepper, smoked paprika, garlic powder, and chili powder.
• Heat olive oil and butter in a skillet over medium-high heat.
• Add shrimp in one layer. Cook 1.5–2 minutes per side until pink and opaque.
• Stir in lime zest, 2 tablespoons lime juice, honey, and 1/2 bunch chopped cilantro. Toss and remove from heat.

Slaw

• In a bowl, mix shredded cabbage, the other ½ bunch chopped cilantro, Greek yogurt, and 2 tablespoons lime juice.
• Add salt and pepper to taste. Toss until well coated.

Assembly

• Warm tortillas in a dry skillet or oven.
• Place a little slaw on each tortilla, top with shrimp, and add avocado slices.
• Serve with extra lime wedges.

how to serve Cilantro Lime Shrimp Tacos with Creamy Slaw

Serve the tacos warm. Let each person add extra lime juice to taste. Offer sides like rice, black beans, or chips and salsa. A cold beer or a light white wine pairs well.

how to store Cilantro Lime Shrimp Tacos with Creamy Slaw

Store shrimp and slaw separately in airtight containers. Keep shrimp in the fridge up to 3 days. Keep slaw 2–3 days. Store tortillas in the fridge for a few days or freeze for longer. Reheat shrimp gently in a pan over low heat or microwave in short bursts. Assemble tacos just before eating.

tips to make Cilantro Lime Shrimp Tacos with Creamy Slaw

• Do not overcook shrimp; they cook fast.
• Use fresh lime for the best flavor.
• Warm tortillas before serving to keep them flexible.
• Make slaw early but add avocado just before serving.
• Adjust spices to taste; add more chili powder for heat.

variation (if any)

• Swap shrimp for fish or grilled chicken.
• Add diced mango or pineapple for a sweet salsa.
• Make a creamy avocado sauce by blending avocado with yogurt and lime.
• Grill the shrimp for a smoky flavor.

FAQs

Q: Can I use frozen shrimp?
A: Yes. Thaw fully and pat dry before cooking. Skip excess water to avoid steaming.

Q: Can I make the slaw ahead of time?
A: Yes. Make slaw up to 24 hours ahead and keep covered in the fridge.

Q: How do I keep tacos from getting soggy?
A: Keep slaw and shrimp separate until serving. Warm the tortilla and add slaw first, then shrimp last.

Q: What tortillas work best?
A: Both corn and flour work. Corn gives more traditional flavor; flour stays softer.

Q: Can I make this spicy?
A: Yes. Add chopped jalapeño to the slaw or extra chili powder to the shrimp.

Cilantro Lime Shrimp Tacos with Creamy Slaw

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Pan-frying
• Cuisine: Mexican
• Diet: Pescatarian

Print Recipe

Pin Recipe

---

Description

Fresh and bright shrimp tacos with creamy slaw that are perfect for quick weeknight meals or entertaining guests.

---

Ingredients

Scale 1x2x3x

• 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
• 3 cups finely shredded green cabbage
• 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

Cook Mode Prevent your screen from going dark

---

Instructions

1. Pat shrimp dry. Season with salt, pepper, smoked paprika, garlic powder, and chili powder.
2. Heat olive oil and butter in a skillet over medium-high heat.
3. Add shrimp in one layer. Cook 1.5–2 minutes per side until pink and opaque.
4. Stir in lime zest, 2 tablespoons lime juice, honey, and ½ bunch chopped cilantro. Toss and remove from heat.
5. In a bowl, mix shredded cabbage, the other ½ bunch chopped cilantro, Greek yogurt, and 2 tablespoons lime juice. Add salt and pepper to taste. Toss until well coated.
6. Warm tortillas in a dry skillet or oven.
7. Place a little slaw on each tortilla, top with shrimp, and add avocado slices.
8. Serve with extra lime wedges.

---

Notes

Do not overcook shrimp; they cook fast. Use fresh lime for the best flavor.

---

Nutrition

• Serving Size: 1 taco
• Calories: 350
• Sugar: 6g
• Sodium: 400mg
• Fat: 15g
• Saturated Fat: 5g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 4g
• Protein: 20g
• Cholesterol: 200mg