Description
These Cilantro Lime Shrimp Tacos with Creamy Slaw are a vibrant and refreshing meal perfect for a quick lunch or dinner. Succulent shrimp marinated in a zesty cilantro lime mixture are pan-seared to perfection and paired with a tangy, creamy slaw made from fresh cabbage, carrots, and a yogurt-based dressing. Served on warm corn tortillas and garnished with fresh cilantro and lime wedges, these tacos offer a delightful combination of flavors and textures that are both satisfying and easy to prepare in just 30 minutes.
Ingredients
Shrimp Marinade
- 1 lb large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro, chopped
- 1 clove garlic, minced
- ½ teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
Creamy Slaw
- 2 cups shredded cabbage (mix of red and green)
- ½ cup shredded carrots
- ¼ cup chopped cilantro
- ¾ cup plain Greek yogurt
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon honey
- Salt and pepper to taste
Tacos
- 8 small corn tortillas
- Lime wedges for serving
- Fresh cilantro leaves for garnish
- Optional toppings: sliced avocado, salsa, or hot sauce
Instructions
- Marinate the Shrimp: Prepare the shrimp by peeling and deveining if needed, then pat dry. In a small bowl, mix olive oil, lime juice, chopped cilantro, minced garlic, cumin, chili powder, salt, and pepper. Coat the shrimp thoroughly with this marinade, cover, and refrigerate for at least 15 minutes (up to 1 hour for more flavor).
- Prepare the Creamy Slaw: Combine shredded cabbage, carrots, and chopped cilantro in a large bowl. In a separate bowl, whisk Greek yogurt, mayonnaise, lime juice, honey, salt, and pepper until smooth. Pour the dressing over the vegetables and toss well to coat evenly. Chill the slaw in the refrigerator while cooking shrimp to enhance flavors and firm it up.
- Cook the Shrimp: Heat a large skillet over medium-high heat and add a drizzle of olive oil. When hot, add the marinated shrimp in a single layer and cook 2-3 minutes per side until pink and opaque. Avoid overcooking. Remove from heat and set aside.
- Warm the Tortillas: Heat corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until warm and slightly toasted, or microwave wrapped in a damp paper towel for 20 seconds.
- Assemble the Tacos: Place two warm tortillas on each plate. Top each with several shrimp, spoon generous amounts of creamy slaw over the shrimp, garnish with fresh cilantro leaves, and squeeze fresh lime juice on top. Add optional toppings like sliced avocado, salsa, or hot sauce if desired.
- Serve and Enjoy: Serve immediately with lime wedges on the side for added zest. Enjoy these flavorful and refreshing shrimp tacos as a quick and satisfying meal.
Notes
- For best results, do not overcook the shrimp as they become tough and rubbery quickly.
- Marinate the shrimp for at least 15 minutes but no longer than 1 hour to avoid breaking down the texture.
- The creamy slaw can be prepared ahead of time and stored in the refrigerator for up to 2 days.
- Warm tortillas just before serving to keep them soft and pliable.
- Customize the tacos with additional toppings like avocado slices, fresh salsa, or a dash of hot sauce for extra flavor.
- Use fresh lime juice rather than bottled for the best brightness and acidity.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
