Description
These cilantro lime shrimp tacos with creamy slaw are fresh, zesty, and ready in under 30 minutes. Juicy shrimp are paired with tangy, crunchy slaw and wrapped in warm tortillas for a light yet satisfying meal.
Ingredients
- 1 lb shrimp, peeled and deveined
- 2 tbsp fresh lime juice (plus extra for serving)
- 2 tbsp fresh cilantro, chopped (plus extra for garnish)
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 2 cups cabbage, shredded (green or purple)
- 1 cup carrots, shredded
- 2 tbsp mayonnaise
- 2 tbsp Greek yogurt or sour cream
- 1 tbsp apple cider vinegar or lime juice
- 1 tsp honey
- Salt and pepper, to taste
- 8 tortillas (corn or flour)
Instructions
- In a bowl, marinate shrimp with lime juice, cilantro, garlic, olive oil, salt, and pepper for 15 minutes.
- Meanwhile, prepare the slaw by mixing cabbage, carrots, mayonnaise, Greek yogurt (or sour cream), vinegar or lime juice, honey, salt, and pepper. Chill until ready to serve.
- Heat a skillet over medium-high heat. Cook shrimp for 2–3 minutes per side until pink and opaque.
- Warm tortillas in a dry skillet or over an open flame.
- Assemble tacos by placing slaw on tortillas, topping with shrimp, and garnishing with extra cilantro and lime juice.
Notes
- Avocado or guacamole can be added for creaminess.
- Pickled red onions or mango salsa add extra flavor.
- Grill shrimp instead of pan-cooking for a smoky twist.
- Store shrimp and slaw separately; assemble tacos just before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 180mg
