Description
Juicy cilantro lime shrimp tucked into warm tortillas and topped with a creamy crunchy slaw. Finished with avocado and a touch of honey-lime sauce, these quick tacos are bright, flavorful, and perfect for busy weeknights or casual gatherings.
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
- 1 teaspoon lime zest
- 2 tablespoons lime juice
- 2 tablespoons honey
- ½ bunch cilantro, finely chopped
- 3 cups finely shredded green cabbage
- ½ cup Greek yogurt
- 2 tablespoons lime juice
- 8 small corn or flour tortillas
- 1 avocado, sliced
- Extra lime wedges, for serving
- 2 tablespoons fresh parsley, finely chopped
Instructions
1. Pat shrimp dry and season with salt, pepper, smoked paprika, garlic powder, and chili powder.
2. Heat olive oil in a large skillet over medium-high heat and cook shrimp in batches for about 90 seconds per side until opaque.
3. Reduce heat and add butter, lime zest, lime juice, and honey to the skillet. Toss shrimp to coat and simmer for 2–3 minutes.
4. In a bowl, mix cabbage, cilantro, Greek yogurt, lime juice, and a pinch of salt until evenly coated to create the creamy slaw.
5. Warm tortillas, then fill each with slaw and shrimp. Top with avocado slices, parsley, and serve with extra lime wedges.
Notes
For extra flavor, lightly char the tortillas in a dry skillet before assembling the tacos.
Corn tortillas keep the recipe gluten-free, while flour tortillas create a softer taco.
Add toppings like pickled onions, jalapeños, or crumbled queso fresco for extra texture and flavor.
Nutrition
- Serving Size: 2 tacos (approximately 200g)
- Calories: 320
- Sugar: 7g
- Sodium: 590mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 190mg