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Cilantro-Lime Shrimp Tacos with Creamy Slaw: A Flavor-Packed, Easy Meal for Any Day

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Fresh, zesty, and full of flavor—these Cilantro-Lime Shrimp Tacos are a total win! 🌮🦐 Juicy shrimp marinated in tangy lime and fragrant cilantro, then topped with a creamy, crunchy slaw for the perfect bite. 🥬🍋 Easy to whip up and impossible to resist, they’re a bright, bold meal you can enjoy any day of the week. Quick, delicious, and packed with coastal vibes! 🌴🔥

Ingredients

For the Shrimp

  • 1 lb wild-caught shrimp, peeled and deveined

  • 1 tablespoon olive oil

  • ½ teaspoon salt

  • ½ teaspoon ground black pepper

  • 1 teaspoon smoked paprika

  • 1 teaspoon chili powder

  • 1 teaspoon garlic powder

For the Honey-Lime Sauce

  • 2 tablespoons unsalted butter

  • 2 tablespoons honey

  • 1 lime, zested and juiced (about 1 teaspoon zest + 2 tablespoons juice)

  • ¼ cup fresh cilantro, finely chopped

For the Creamy Cilantro Slaw

  • 3 cups shredded green cabbage

  • ½ cup plain Greek yogurt

  • 2 tablespoons lime juice (about 1 lime)

  • ½ teaspoon salt

  • ¼ cup fresh cilantro, finely chopped

For Assembly

  • 8 small tortillas (corn or flour, based on preference)

  • 1 ripe avocado, sliced

  • Extra lime wedges, for serving

Instructions

1. Season the Shrimp

  • Place shrimp in a medium bowl.

  • Add olive oil, salt, pepper, smoked paprika, chili powder, and garlic powder.

  • Toss until the shrimp are evenly coated in the seasoning mixture.

  • Let sit for 5 minutes while preparing other components.

2. Make the Creamy Slaw

  • In a large bowl, combine the shredded cabbage, Greek yogurt, lime juice, salt, and chopped cilantro.

  • Mix thoroughly until the cabbage is evenly coated in the creamy dressing.

  • Set aside in the fridge to chill while the shrimp cook. This allows the flavors to meld.

3. Sear the Shrimp

  • Heat a large skillet over medium-high heat.

  • Add the seasoned shrimp in a single layer (avoid overcrowding the pan—cook in batches if needed).

  • Sear for 1 to 2 minutes per side, until the shrimp turn pink and slightly golden on the edges.

  • Remove shrimp to a plate.

4. Make the Honey-Lime Sauce

  • In the same skillet, reduce the heat to low.

  • Add the butter, honey, lime zest, and lime juice.

  • Stir until the butter melts and the sauce starts to bubble gently (about 1–2 minutes).

  • Return the shrimp to the pan and toss to coat with the sauce.

  • Add the chopped cilantro and stir gently.

  • Remove from heat immediately to avoid overcooking the shrimp.

5. Warm the Tortillas

  • Warm the tortillas in a dry skillet over medium heat for 30 seconds per side.

  • Alternatively, wrap in a clean, damp towel and microwave for 20–30 seconds until soft and pliable.

6. Assemble the Tacos

 

  • Lay out the warm tortillas on a serving board or plate.

  • Add a small handful of creamy slaw as the base.

  • Top with 4–6 shrimp (depending on size).

  • Add slices of avocado.

  • Spoon over a little of the remaining honey-lime sauce from the pan.

  • Serve immediately with lime wedges on the side.

Notes

  • Use peeled and deveined shrimp to save time. If using frozen shrimp, thaw completely and pat dry with paper towels before seasoning.

  • Do not overcook the shrimp. Shrimp cook very quickly—once they curl into a “C” shape and turn opaque, they’re done.

  • Greek yogurt slaw is a lighter option compared to mayo-based dressings and still adds creaminess and tang.

  • Chop everything before you start cooking. Having your mise en place ready (ingredients chopped and measured) ensures smoother cooking.

  • Use a nonstick or cast-iron skillet for best results when searing shrimp and warming tortillas.

  • Taste and adjust the slaw — if you like more tang, add another teaspoon of lime juice.

Find it online: https://inarecipes.com/cilantro-lime-shrimp-tacos-with-creamy-slaw-a-flavor-packed-easy-meal-for-any-day/