why make this recipe
Cilantro Lime Shrimp Tacos with Creamy Slaw are a delicious way to enjoy fresh ingredients and bold flavors. This recipe is perfect for a quick weeknight dinner or a fun gathering with friends. The combination of shrimp marinated in zesty lime and spices, paired with a creamy slaw, brings a delightful taste that everyone will love. Plus, they are easy to make and can be customized to suit your preferences!
how to make Cilantro Lime Shrimp Tacos with Creamy Slaw
Ingredients :
- 1 lb wild-caught shrimp, peeled and deveined
- ½ teaspoon EACH salt and black pepper
- 1 teaspoon EACH smoked paprika, garlic powder, and chili powder
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 teaspoon lime zest (from 1 lime)
- 2 tablespoons lime juice (from that same lime)
- 2 tablespoons honey
- ½ bunch cilantro, finely chopped
- 3 cups finely shredded green cabbage
- ½ cup Greek yogurt
- 2 tablespoons lime juice (from 1 whole lime)
- Avocado, sliced
- 8 6-inch tortillas (corn or flour, your preference)
- Extra lime wedges, for serving
Directions :
Shrimp: Start by seasoning the shrimp. In a bowl, mix the shrimp with salt, black pepper, smoked paprika, garlic powder, and chili powder. Heat olive oil and 1 tablespoon of butter in a pan over medium heat. Add the shrimp and cook for about 2-3 minutes on each side until they are pink and cooked through. Remove from heat and stir in lime zest, lime juice, honey, and cilantro.
Slaw: In another bowl, combine shredded cabbage, chopped cilantro, Greek yogurt, and lime juice. Mix well to create a creamy slaw that will complement the shrimp perfectly.
Assembly: Warm the tortillas in a dry skillet for a few seconds on each side. Fill each tortilla with a spoonful of the shrimp and then top with the creamy slaw. Add sliced avocado as desired.
how to serve Cilantro Lime Shrimp Tacos with Creamy Slaw
Serve the tacos warm with extra lime wedges on the side. These tacos are great with a simple side of rice or beans to make a complete meal. They also work well as a fun appetizer or a light lunch option.
how to store Cilantro Lime Shrimp Tacos with Creamy Slaw
If you have leftovers, store the shrimp and slaw separately in airtight containers in the refrigerator. The shrimp can stay fresh for up to 2 days, while the slaw is best consumed within 1 day for optimal crunch. Warm the shrimp again before serving, and avoid reheating the slaw to keep its creamy texture.
tips to make Cilantro Lime Shrimp Tacos with Creamy Slaw
- For added heat, consider including diced jalapeños in the slaw or using spicy chili powder for the shrimp.
- If you prefer a lighter option, you can substitute the butter with olive oil or coconut oil.
- Prepare the slaw a few hours in advance to let the flavors meld together.
variation
You can easily switch out the shrimp for grilled chicken or fish if you prefer a different protein. Additionally, adding extra toppings like diced tomatoes or corn gives these tacos a fresh twist!
FAQs
1. Can I prepare the shrimp in advance?
Yes, you can marinate the shrimp a few hours ahead of time. Just store them in the refrigerator until ready to cook.
2. Can I use a different type of cabbage?
Yes! You can use red cabbage or even a pre-packaged coleslaw mix if you’re short on time.
3. Is there a vegan option for this recipe?
Absolutely! You can replace shrimp with grilled veggies or tofu and use a dairy-free yogurt for the slaw for a tasty vegan meal!
Cilantro Lime Shrimp Tacos with Creamy Slaw
Ingredients
For the shrimp
- 1 lb wild-caught shrimp, peeled and deveined
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 teaspoon lime zest (from 1 lime)
- 2 tablespoons lime juice (from that same lime)
- 2 tablespoons honey
- ½ bunch cilantro, finely chopped
For the slaw
- 3 cups finely shredded green cabbage
- ½ cup Greek yogurt
- 2 tablespoons lime juice (from 1 whole lime)
For assembly
- 8 pieces 6-inch tortillas (corn or flour, your preference)
- 1 whole Avocado, sliced
- As needed Extra lime wedges, for serving
Instructions
Shrimp
- Season the shrimp with salt, black pepper, smoked paprika, garlic powder, and chili powder in a bowl.
- Heat olive oil and 1 tablespoon of butter in a pan over medium heat.
- Add the shrimp and cook for about 2-3 minutes on each side until they are pink and cooked through.
- Remove from heat and stir in lime zest, lime juice, honey, and cilantro.
Slaw
- In another bowl, combine shredded cabbage, chopped cilantro, Greek yogurt, and lime juice.
- Mix well to create a creamy slaw that will complement the shrimp perfectly.
Assembly
- Warm the tortillas in a dry skillet for a few seconds on each side.
- Fill each tortilla with a spoonful of the shrimp and then top with the creamy slaw.
- Add sliced avocado as desired.