Description
These Cilantro Lime Shrimp Tacos with Creamy Slaw are the perfect balance of zesty, creamy, and fresh. Marinated shrimp packed with lime and cilantro are paired with a tangy, crunchy slaw and wrapped in warm tortillas for a flavor-packed taco night win. Quick, easy, and endlessly customizable—perfect for weeknights, Taco Tuesday, or entertaining.
Ingredients
- For the Shrimp:
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Zest and juice of 1 lime
- 2 tablespoons fresh cilantro, chopped
- 1/2 teaspoon cumin
- Salt and pepper, to taste
- For the Creamy Slaw:
- 2 cups shredded cabbage or coleslaw mix
- 1/4 cup Greek yogurt or sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon apple cider vinegar or lime juice
- 1 teaspoon honey or sugar (optional)
- Salt and pepper, to taste
- For Serving:
- 8 corn or flour tortillas
- Extra chopped cilantro
- Lime wedges
- Sliced avocado (optional)
- Hot sauce (optional)
Instructions
-
In a bowl, toss shrimp with olive oil, garlic, lime juice, zest, cilantro, cumin, salt, and pepper. Marinate for 10–15 minutes.
-
In a separate bowl, mix slaw ingredients—cabbage, yogurt, mayo, vinegar, honey, salt, and pepper. Chill until ready to serve.
-
Heat a skillet over medium-high heat. Cook shrimp for 2–3 minutes per side until pink and slightly browned.
-
Warm tortillas on a skillet, grill, or in the oven until pliable.
-
Assemble tacos: layer slaw in each tortilla, top with shrimp, then garnish with avocado, cilantro, lime juice, and optional hot sauce.
Notes
- Swap shrimp for grilled fish, chicken, or tofu.
- Use purple cabbage for extra color.
- Add chipotle or sriracha to the slaw for heat.
- Pickled onions or cotija cheese make great toppings.
- Serve in lettuce wraps for a low-carb version.
