Name: Honey Lime Cilantro Shrimp Tacos with Creamy Slaw and Avocado
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Cuisine: Mexican
Ingredients: 1 lb wild-caught shrimp, peeled and deveined; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon smoked paprika; 1 teaspoon garlic powder; 1 teaspoon chili powder; 1 tablespoon olive oil; 2 tablespoons butter; 1 lime (zested and juiced); 2 tablespoons honey; 1/2 bunch cilantro, finely chopped; 3 cups finely shredded green cabbage; 1/2 bunch cilantro, finely chopped; 1/2 cup Greek yogurt; 2 tablespoons lime juice; Avocado, sliced; 8 6-inch tortillas (corn or flour); Extra lime wedges, for serving

Jump to Recipe·5.2 from 23 reviews

If there’s one shrimp taco recipe to make your kitchen the happiest place on earth, it’s this: sweet, spicy, and tangy shrimp, tucked beside buttery avocado and draped with creamy slaw. Wrapped in a warm tortilla and drizzled in zippy sauce, this is iness- what kind of taco bliss is this!?

Honey Lime Cilantro Shrimp Tacos with Creamy Slaw and Avocado - Recipe Image

Ingredients You’ll Need

The beauty of this recipe is how every single ingredient earns its place in the spotlight. Nothing is superfluous: each element brings punchy flavor, fresh color, or crave-worthy texture, turning classic components into pure magic.

Shrimp: Go for wild-caught if possible—tender, naturally sweet, and the star of the show.
Salt & Black Pepper: The essentials for seasoning every bite to perfection.
Smoked Paprika, Garlic Powder & Chili Powder: Together, these bring smoky depth, gentle heat, and savory intrigue to the shrimp.
Olive Oil: Helps the shrimp sear beautifully and carry all that good seasoning.
Butter: Swirled in at the end, this gives the sauce its luxurious, glossy finish.
Lime Zest & Lime Juice: The real zing here—lime lifts the flavors and makes everything taste super fresh.
Honey: Sweetness pulls it all together, balancing the spice and acid for that sticky, caramelized glaze.
Cilantro: Herbal, perky, and oh-so-necessary in both the shrimp and the slaw.
Green Cabbage: Crunch factor! It’s the backbone of a creamy, zesty slaw.
Greek Yogurt: Light, tangy, and the secret to a creamy but not heavy slaw dressing.
Avocado: Slices of buttery avocado tie the taco together with mellow richness.
Tortillas: Go corn for a classic vibe, or flour if you love a soft chewy wrap—either way, warmth is key!
Extra Lime Wedges: There is no such thing as too much citrus squeeze for serving.

How to Make iness- what kind of taco bliss is this!?

Step 1: Season and Sear the Shrimp

Start by patting your shrimp dry (moisture is the enemy of crisp edges!). Give them a toss with salt, pepper, smoked paprika, garlic powder, and chili powder until every one is beautifully dusted. Slip them into a hot, oiled skillet and let them sizzle—be sure not to crowd the pan so the shrimp caramelize instead of steam. Cook just until they’re opaque and picking up touches of gold, about 90 seconds per side.

Step 2: Sauce It Up

Once the shrimp are a little charred and gorgeous, drop the heat and swirl in butter, lime zest and juice, and that all-important honey. Gently toss the shrimp until glossy and coated. Let the sauce bubble and thicken, cocooning the shrimp in sticky, bright, honey-lime goodness. Finish by stirring in a flurry of chopped cilantro, which brings wildly fresh aroma to this iness- what kind of taco bliss is this!?

Step 3: Make the Creamy Slaw

Grab a large bowl and combine shredded cabbage, chopped cilantro (never skip!), Greek yogurt, lime juice, plus a pinch of salt. Toss it all together—it should look lightly dressed, creamy but never soggy. This slaw is crunchy, cool, and the official palate-freshener of shrimp taco night.

Step 4: Warm the Tortillas

Don’t skip warming your tortillas—trust me, it makes every bite sing. You can use the microwave or oven, but if you want a little char and flexibility, quickly pass them over a gas flame for a few seconds per side.

Step 5: Assemble iness- what kind of taco bliss is this!?

Now the fun part: build your taco. Layer in the cool, creamy slaw, nestle 4-6 shrimp into each tortilla (with extra sauce spooned right on top), tuck in slices of avocado, and finish with another squeeze of lime. Each bite delivers crisp, cool, creamy, spicy, bright—like iness- what kind of taco bliss is this!? at its best.

How to Serve iness- what kind of taco bliss is this!?

Garnishes

This dish is all about those colorful little finishes that make dinner pop. Add extra chopped cilantro, a few more lime wedges, thinly sliced jalapeños for heat lovers, and maybe a drizzle of hot sauce if you’re feeling zingy. Every garnish is another layer of iness- what kind of taco bliss is this!?

Side Dishes

Serve alongside classic Mexican rice, black beans, or even a buttery corn-off-the-cob salad. Lightly salted tortilla chips and homemade guacamole make a perfect preamble—because why limit yourself when you’re eating iness- what kind of taco bliss is this!?

Creative Ways to Present

If you want to really delight at dinner, try serving the tacos “build-your-own” style—lay out the components on a platter and let everyone create their ultimate version. Or go mini and use street taco–sized tortillas for finger-food iness- what kind of taco bliss is this!? Bonus points for taco stands or colorful napkins!

Make Ahead and Storage

Storing Leftovers

If you have leftover shrimp or slaw, stash them separately in airtight containers in the fridge for up to two days. This keeps everything fresh and prevents the slaw from making the shrimp soggy, preserving every ounce of iness- what kind of taco bliss is this!?

Freezing

The shrimp can actually be frozen after cooking—just cool completely and freeze in a single layer, then transfer to a zip-top bag for up to a month. The slaw won’t freeze well (it gets watery), so always make the cabbage mix fresh when you’re ready for iness- what kind of taco bliss is this!?

Reheating

Reheat the shrimp gently over low heat in a skillet, adding a squeeze of fresh lime to liven them back up. For best taco texture (and to revive iness- what kind of taco bliss is this!?), always warm your tortillas just before serving and assemble the tacos fresh.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just thaw them completely and pat them dry really well before seasoning and cooking. Dry shrimp pick up the seasonings and caramelize much better, so you still get that iness- what kind of taco bliss is this!? effect.

What if I don’t like cilantro?

If cilantro isn’t your thing, swap it for fresh parsley or even a scatter of sliced green onions for color and bite. The flavor profile changes, but you’re still getting a version of iness- what kind of taco bliss is this!?

Is there a dairy-free alternative to Greek yogurt?

Yes! You can use dairy-free yogurt (like coconut-based or almond) or even a few tablespoons of vegan mayo mixed with a little extra lime juice for creaminess. This keeps iness- what kind of taco bliss is this!? available for all eaters.

Can I grill the shrimp instead of pan-searing?

Totally! Thread the seasoned shrimp onto skewers and grill them over medium-high heat for about two minutes per side. Baste them with the honey-lime butter sauce after cooking so nothing drips away. The grill adds a smoky vibe to your iness- what kind of taco bliss is this!?

What’s the best way to make slaw ahead?

If you want to prep early, shred the cabbage and chop the cilantro, but mix up the slaw just before serving. This keeps it crunchy and lively—a must for peak iness- what kind of taco bliss is this!?

Final Thoughts

Whether it’s taco Tuesday, family dinner, or you’re just craving something that delivers major flavor with little fuss, I can’t urge you enough: make this iness- what kind of taco bliss is this!? Trust me, your kitchen will feel like a taco truck party in no time. Enjoy every zesty, saucy, creamy bite!