Description

These Shrimp Tacos with Cilantro Lime Slaw offer a vibrant and flavorful meal that’s quick and easy to prepare. Succulent shrimp are marinated in a blend of spices and lime juice, then pan-seared to perfection. They’re paired with a creamy, tangy slaw featuring fresh cilantro and lime, all wrapped in warm tortillas. This dish is perfect for a light lunch or dinner and can be customized with additional toppings like avocado and queso fresco.

Ingredients

Shrimp Marinade

1 lb raw shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
1/4 teaspoon garlic powder
Salt and pepper to taste
Juice of 1/2 lime

Cilantro Lime Slaw

2 cups shredded cabbage (green or a mix of red and green)
1/4 cup chopped fresh cilantro
2 tablespoons mayonnaise
1 tablespoon Greek yogurt (or more mayo as substitute)
Juice of 1 lime
1 teaspoon honey
Salt and pepper to taste

For Assembly

8 small corn or flour tortillas
Lime wedges, for serving
Extra chopped cilantro, for garnish
Optional toppings: sliced avocado, hot sauce, crumbled queso fresco

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Instructions

Marinate the Shrimp: In a bowl, combine olive oil, chili powder, cumin, paprika, garlic powder, lime juice, salt, and pepper with the shrimp. Toss well to coat all the shrimp and let it marinate for 10–15 minutes to allow the flavors to infuse.
Prepare the Cilantro Lime Slaw: While the shrimp is marinating, whisk together mayonnaise, Greek yogurt, lime juice, honey, salt, and pepper in a large bowl. Add the shredded cabbage and chopped cilantro, then toss thoroughly to combine. Set the slaw aside so the flavors meld.
Cook the Shrimp: Heat a large skillet over medium-high heat. Arrange the shrimp in a single layer in the hot skillet and cook for 2–3 minutes per side until they turn pink and are cooked through. Once cooked, remove the shrimp from heat.
Warm the Tortillas: Warm the tortillas in a dry skillet over low heat or microwave them briefly until they are soft and pliable, ready for assembly.
Assemble the Tacos: Lay the tortillas flat and add a generous amount of cilantro lime slaw to each. Top with the cooked shrimp, then garnish with extra chopped cilantro. Add optional toppings like avocado slices, crumbled queso fresco, or a drizzle of hot sauce. Serve immediately with lime wedges on the side.

Notes

For best results, do not overcook the shrimp to keep them tender and juicy.
Adjust the spice level of the marinade by adding more or less chili powder according to your preference.
To make this dish gluten-free, use corn tortillas instead of flour tortillas.
You can substitute Greek yogurt with sour cream if desired.
Leftovers can be stored separately in the fridge and assembled fresh before eating to prevent the tortillas from becoming soggy.