Description

Cilantro Lime Shrimp Tacos with Creamy Slaw bring vibrant, restaurant-quality flavor to your home kitchen in under 30 minutes. Juicy, smoky shrimp tossed in a tangy honey-lime glaze pair perfectly with a cool, creamy cilantro slaw—all wrapped in warm tortillas for the ultimate taco night experience. Each bite bursts with freshness, spice, and citrusy zest, making this recipe a quick, healthy, and crowd-pleasing favorite.

Ingredients

Scale

For the Shrimp:

1 lb (450 g) wild-caught shrimp, peeled and deveined
½ tsp salt
½ tsp black pepper
1 tsp smoked paprika
1 tsp garlic powder
1 tsp chili powder
1 tbsp (15 ml) olive oil
2 tbsp (30 g) butter
1 tsp lime zest (from 1 lime)
2 tbsp lime juice (from 1 lime)
2 tbsp honey
½ bunch cilantro, finely chopped

For the Creamy Slaw:

3 cups (300 g) finely shredded green cabbage
½ bunch cilantro, finely chopped
½ cup (120 g) Greek yogurt
2 tbsp lime juice (from 1 lime)
Pinch of salt

For Serving:

1 avocado, sliced
8 small (6-inch) tortillas (corn or flour)
Extra lime wedges, for serving

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Instructions

Season the shrimp: Pat shrimp dry, then toss with salt, pepper, smoked paprika, garlic powder, and chili powder.
Cook the shrimp: Heat olive oil in a large skillet over medium-high heat. Cook shrimp in batches for about 90 seconds per side until pink and lightly charred.
Add the glaze: Lower heat to medium, stir in butter, lime zest, lime juice, and honey. Let it simmer 2–3 minutes until slightly thickened and coats the shrimp. Stir in chopped cilantro.
Make the slaw: In a bowl, combine cabbage, cilantro, Greek yogurt, lime juice, and a pinch of salt. Mix until creamy and well coated.
Assemble the tacos: Warm tortillas, layer with creamy slaw, top with shrimp, add avocado slices, drizzle extra honey-lime sauce, and serve with lime wedges.

Notes

Don’t overcook the shrimp—90 seconds per side is perfect.

Add extra chili powder or a dash of hot sauce for more heat.

Use pre-shredded cabbage for a quick shortcut.

Char tortillas over an open flame for a smoky finish.

Keep shrimp and slaw stored separately for best texture.

Prep Time: 15 minutes
Cook Time: 13 minutes
Category: Main Dish
Method: Stovetop
Cuisine: Mexican