There’s taco night… and then there’s Cilantro Lime Shrimp Tacos with Creamy Slaw—the kind of meal that makes you forget all about the ground beef packets and salsa jars. These tacos are vibrant, zesty, and downright addictive. Juicy shrimp sizzled in a honey-lime butter sauce, tucked into warm tortillas with a crunchy, creamy slaw, then finished with fresh avocado. Yes, please!

The best part? These beauties come together in under 30 minutes. That means you can bring the flavor of Mexican street tacos to your own kitchen on even the busiest weeknights. Whether you’re cooking for your family or hosting taco night with friends, this recipe is a guaranteed crowd-pleaser.

Let’s just say: once you taste these shrimp tacos, Tuesday nights will never be the same.

Why You’ll Love These Cilantro Lime Shrimp Tacos

Quick & easy: Dinner in less than half an hour.
Fresh & flavorful: Lime, cilantro, and honey make the shrimp pop.
Balanced: Creamy slaw cools down the smoky, zesty shrimp.
Customizable: Pile on avocado, salsa, or even cheese if you like.

Ingredients You’ll Need

For the shrimp:

1 lb (450 g) shrimp, peeled & deveined
1/2 tsp salt
1/2 tsp black pepper
1 tsp smoked paprika
1 tsp garlic powder
1 tsp chili powder
1 tbsp olive oil
2 tbsp butter
1 tsp lime zest
2 tbsp lime juice
2 tbsp honey
1/2 bunch cilantro, chopped

For the slaw & assembly:

3 cups shredded cabbage
1/2 bunch cilantro, chopped
1/2 cup Greek yogurt
2 tbsp lime juice
1 avocado, sliced
8 tortillas (corn or flour)
Extra lime wedges, for serving

How to Make Cilantro Lime Shrimp Tacos with Creamy Slaw

Season the shrimp: Pat dry and coat with salt, pepper, smoked paprika, garlic powder, and chili powder.
Cook the shrimp: Heat olive oil in a skillet over medium-high. Cook shrimp in a single layer for about 90 seconds per side until opaque and caramelized.
Make the sauce: Reduce heat, add butter, lime zest, lime juice, and honey. Toss shrimp in sauce for 2–3 minutes. Stir in cilantro.
Prepare the slaw: Mix cabbage, cilantro, Greek yogurt, lime juice, and a pinch of salt in a bowl.
Warm tortillas: Heat in the oven, microwave, or char over a flame.
Assemble tacos: Spread slaw on tortillas, top with shrimp, avocado slices, and a drizzle of sauce.
Serve: Add lime wedges for an extra zesty kick.

Tips for Perfect Shrimp Tacos

Don’t overcook the shrimp: They only need 90 seconds per side. Overcooked shrimp turn rubbery fast.
Char those tortillas: A quick toast over a flame or in a dry skillet makes them extra flavorful.
Adjust the heat: Love spice? Add cayenne or chipotle powder to the shrimp seasoning. Prefer mild? Skip the chili powder.
Make ahead: The slaw can be prepared a few hours in advance and kept in the fridge.
Taco bar idea: Set out toppings like pico de gallo, pickled onions, or hot sauce so everyone can customize.

A Little Story From My Kitchen

The first time I made these tacos, it was a sunny Saturday, and I was craving something fresh but easy. I had shrimp in the freezer and a head of cabbage staring me down in the fridge. After a little tinkering, these cilantro lime shrimp tacos were born—and let me tell you, my family devoured them like it was their last meal on Earth.

My husband went back for thirds (yes, thirds), and my kids decided shrimp is their “new favorite food.” I can’t promise your house will be quite as dramatic, but I can promise this: these tacos bring a little joy to the table with every bite.

What to Serve with Cilantro Lime Shrimp Tacos

While these tacos are a full meal on their own, adding a few sides makes dinner extra fun:

Mexican rice or cilantro lime rice – a fluffy, flavorful side.
Refried beans or black beans – protein-packed and filling.
Fresh salsa or pico de gallo – for extra brightness.
Margaritas or agua fresca – because taco night deserves a toast.

How to Store Leftovers

Shrimp: Store in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet with a splash of lime juice.
Slaw: Best fresh, but it’ll keep in the fridge for 1–2 days.
Tortillas: Wrap in foil and keep at room temp for a day, or refrigerate for longer storage.

Tip: Keep everything separate until you’re ready to assemble again—no one likes soggy tacos.

FAQs

Can I use frozen shrimp?

Yes! Just thaw completely and pat dry before seasoning.

Can I swap the protein?

Absolutely. Try chicken, fish, or even tofu for a twist.

What tortillas work best?

Corn tortillas are traditional for Mexican street tacos, but flour tortillas hold up well too.

Can I make this dairy-free?

Yes—swap Greek yogurt in the slaw for dairy-free yogurt or mayo.

How spicy are these tacos?

They’re mild to medium. Adjust chili powder or add hot sauce to your taste.

A Fresh, Flavor-Packed Dinner

These Cilantro Lime Shrimp Tacos are proof that quick dinner recipes can also be bold, bright, and downright fun. With juicy shrimp, creamy slaw, buttery avocado, and a squeeze of lime, every bite is a party for your taste buds.

So next time taco night rolls around, skip the same-old and give these shrimp tacos a try—you just might find your new weeknight favorite.

Discover more delicious recipes by following me on Facebook and Pinterest.