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Easy Shrimp Tacos: Cilantro Lime Shrimp Tacos with Creamy Slaw (Ready in 28 Minutes!)

Easy Shrimp Tacos

These Cilantro Lime Shrimp Tacos are bursting with flavor—tender, spiced shrimp, creamy avocado, and a tangy cilantro-lime slaw, all wrapped in a warm tortilla. Perfect for a quick weeknight dinner or a festive meal with friends!

Ingredients

Scale

Shrimp

  • 1 lb wild-caught shrimp, peeled & deveined
  • ½ tsp each salt & black pepper
  • 1 tsp each smoked paprika, garlic powder, & chili powder
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 tsp lime zest (from 1 lime)
  • 2 tbsp lime juice
  • 2 tbsp honey
  • ½ bunch cilantro, finely chopped

Slaw & Assembly

  • 3 cups finely shredded green cabbage
  • ½ bunch cilantro, finely chopped
  • ½ cup Greek yogurt
  • 2 tbsp lime juice
  • 1 avocado, sliced
  • 8 small (6-inch) tortillas (corn or flour)
  • Lime wedges, for serving

Instructions

1. Cook the Shrimp

  1. Pat shrimp dry with a paper towel to remove excess moisture.
  2. Season with salt, pepper, smoked paprika, garlic powder, and chili powder. Toss to coat evenly.
  3. Heat olive oil in a large skillet over medium-high heat.
  4. Cook shrimp for 90 seconds per side until opaque and slightly golden (avoid overcrowding—cook in batches if needed).
  5. Reduce heat to low, add butter, lime zest, lime juice, and honey. Simmer 2-3 minutes until sauce thickens.
  6. Stir in cilantro and remove from heat.

2. Make the Slaw

  • In a bowl, mix cabbage, cilantro, Greek yogurt, lime juice, and a pinch of salt until lightly coated.

3. Assemble Tacos

  1. Warm tortillas (microwave, oven, or over a gas flame).
  2. Layer slaw, shrimp (4-6 per taco), and avocado slices.
  3. Drizzle with extra sauce and serve with lime wedges.

Notes

✔ Don’t overcook shrimp—they should be just opaque and slightly curled.
✔ Use fresh lime juice for the brightest flavor.
✔ For extra crunch, toast tortillas lightly before assembling.
✔ Make it spicy by adding a pinch of cayenne or diced jalapeños to the slaw.

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