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Cilantro lime shrimp tacos pack juicy shrimp, super crunchy slaw, and a zippy honey lime sauce all wrapped up in toasty tortillas. They’re a go-to for busy nights and always taste like you spent loads of time on them.
I remember the first time I whipped these up for a fast backyard meal because I needed something speedy but still impressive. My pals now ask for it all the time since it’s become a staple in my rotation.
Irresistible Ingredients
- Shrimp (wild caught): Use peeled and deveined if possible they cook up fast and have the best bite
- Salt & black pepper: Keeps the shrimp sweet and tasty with a simple seasoning
- Extra lime juice and zest: Pack a punch of tartness heavier juicy limes have the most flavor
- Smoked paprika: Adds a hint of smokiness—Spanish paprika is great if you can find it
- Olive oil: Sauté the shrimp in this Go for extra virgin for richer flavor
- Chili & garlic powder: These warm spices give your shrimp real depth
- Butter: Makes the sauce clingy and rich helps the dish feel fancy
- Honey: Sweetens things out find a local honey if you can
- Fresh cilantro, lots of it: Look for really green leaves no limp stuff—it makes it super herby
- Green cabbage, shredded fine: For a big crunch in your slaw
- Greek yogurt: Creamy but light full fat is best if you want richness
- Avocado slices: Get ripe ones that soften with a gentle squeeze—makes each taco silky
- Corn or flour tortillas: Warm them up for max flavor and flexibility to hold fillings
- Lime wedges: Set out extra so everyone can squirt over top if they want more zing
Easy Step-by-Step
- Assemble Tacos:
- Layer some slaw inside each warm tortilla Plop on four or five juicy shrimp drizzle extra sauce add slices of avocado and pop some fresh lime over the top Go ahead and stuff them—they’re meant to be a mess
- Get Tortillas Warm:
- Either wrap tortillas in foil and pop them into the oven or quickly toast directly over the stove flame for some smoky edges
- Make Slaw:
- Mix your cabbage, cilantro, a big spoon of Greek yogurt, lime juice, and sprinkle of salt Toss so everything’s creamy but crisp
- Toss in Cilantro:
- Take off the heat and stir in chopped cilantro right away so it keeps its color and fresh taste
- Stir Up the Sauce:
- Drop the heat, add butter, lime zest, juice, and honey Give it two to three minutes till it thickens and gets shiny
- Cook Up the Shrimp:
- Heat olive oil in a large pan over medium high When it’s hot, add shrimp in one layer Cook each side about a minute and a half till pink and golden brown Work in batches so they don’t steam
- Season the Shrimp:
- Sprinkle salt, pepper, paprika, garlic, and chili powder all over then toss the shrimp to coat well
- Pat Shrimp Dry:
- Use a paper towel to dry the shrimp really well No moisture means seasoning sticks and you’ll get a nice sear
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Honestly, that honey lime sauce is what keeps everyone coming back for more. My family always fights for that last drizzle in the pan. Making these with everyone crowded around the kitchen on summer nights is a memory I love.
No-Fuss Storage
Keep your leftover shrimp and slaw in separate tightly sealed containers in the fridge. The shrimp will last a couple days and should be reheated gently so they stay juicy. Eat the slaw within a day for the crunch. Wrap tortillas in foil to store, and just heat in a hot oven to bring them back.
Swaps and Substitutes
No Greek yogurt? Sour cream works well. Need it dairy free? Coconut yogurt is delicious too. You can use pre-packed slaw mix or even chopped romaine instead of cabbage. Use whatever tortillas you like—corn, flour, or gluten free all taste great here.
Ways to Serve
These shrimp tacos stand alone for dinner but pair up nicely with black beans or a pile of corn salad. Put out bowls of lime and hot sauce so everyone can fix theirs up. Chips and guac are always a hit, too.
History and Heritage
Shrimp tacos are super common along Mexico’s coastlines where seafood is king. Every spot adds its own twist with lots of toppings and different spices. Using cilantro and lime takes a cue from Baja California, where creamy and tangy toppings are a thing.
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Common Recipe Questions
- → How do I keep shrimp from turning rubbery?
Cook shrimp for about 90 seconds on each side over medium-high heat. Pull them off the heat the moment they turn pink and a little golden so they stay juicy.
- → Is there a swap for Greek yogurt in the slaw?
Of course—plain mayo or sour cream keeps the slaw nice and smooth if you’re out of Greek yogurt.
- → What kind of tortillas work in this?
Flour or corn tortillas both fit the bill. Just warm them up so they’re soft and easy to fill.
- → How do I make it spicier?
If you want more bite, toss in extra chili powder or a teaspoon of cayenne into the shrimp mix.
- → What else goes well on top?
Try tossing on sliced avocado, a squeeze of lime, more cilantro, or even some pickled onions to jazz things up.