These Zesty Cilantro Lime Shrimp Tacos are a burst of flavor! Soft tortillas wrap around perfectly seasoned shrimp, topped with a creamy, crunchy slaw that adds a delightful crunch.
Making these tacos is as fun as eating them! I love squeezing extra lime juice on top—it’s like a flavor party in your mouth. You won’t want to stop at just one! 🌮🎉
Key Ingredients & Substitutions
Shrimp: I recommend using fresh shrimp for the best flavor. If fresh isn’t available, frozen shrimp works well too. Just be sure to thaw and pat them dry before using. For a different protein, try chicken or tofu!
Olive Oil: Olive oil adds richness to the marinade. If you don’t have it, avocado oil or even melted coconut oil can be good alternatives. They’ll give a slightly different flavor but still work great!
Cilantro: Cilantro adds a fresh taste, but if you’re not a fan, fresh parsley or mint can provide a different twist. You can also skip herbs entirely for a milder flavor.
Mayonnaise: If you prefer a healthier option, Greek yogurt or avocado can replace mayonnaise in the slaw. They add creaminess but with different textures that are equally pleasing.
Tortillas: I enjoy using corn tortillas for their flavor with shrimp. However, flour tortillas are also a great option. You can even use lettuce wraps for a low-carb choice!
How Do I Ensure My Shrimp Turns Out Perfectly Cooked?
Cooking shrimp can be tricky! To avoid overcooking, watch the color change closely. Start with these steps:
- Preheat your skillet or grill well before adding shrimp; this helps them sear and cook quickly.
- Cook shrimp for 2-3 minutes per side. They’re done when they’re pink and opaque.
- Remove shrimp from heat immediately; they will continue to cook slightly from residual heat.
Remember, cooking shrimp too long makes them tough, so keep an eye on them for tasty, tender results!
Zesty Cilantro Lime Shrimp Tacos With Creamy Slaw
Ingredients You’ll Need:
For the Shrimp:
- 1 lb shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice and zest of 1 lime
- 1/4 cup fresh cilantro, chopped
For the Creamy Slaw:
- 1 cup green cabbage, finely shredded
- 1/2 cup mayonnaise
- 2 tablespoons lime juice
- 1 tablespoon honey
- Salt and pepper to taste
For Serving:
- 8 small corn or flour tortillas
- Optional: avocado slices, lime wedges, additional cilantro for garnish
How Much Time Will You Need?
This tasty taco recipe takes about 15 minutes to prep and another 20 minutes to cook, bringing you a total of 35 minutes to a delicious meal. Just let the shrimp marinate while you prepare the slaw for a great flavor combination!
Step-by-Step Instructions:
1. Marinate the Shrimp:
In a medium bowl, mix together the olive oil, minced garlic, chili powder, cumin, smoked paprika, salt, black pepper, lime juice, lime zest, and chopped cilantro. This will be your flavorful marinade! Add the shrimp to this bowl and toss everything together until the shrimp is well coated. Let it marinate for about 15 to 30 minutes to soak up all those zesty flavors.
2. Prepare the Creamy Slaw:
While the shrimp is marinating, grab another bowl for the slaw. Combine the mayonnaise, lime juice, honey, salt, and pepper. Stir until it’s all mixed together nicely. Then add in the finely shredded cabbage and toss until the cabbage is well coated in the creamy mixture. Set this aside for now!
3. Cook the Shrimp:
Heat up a grill or a skillet over medium-high heat. Once it’s hot, add the marinated shrimp and cook them for about 2-3 minutes on each side. You’ll know they’re done when they turn pink and are cooked through. This part is quick, so keep an eye on them!
4. Warm the Tortillas and Assemble Tacos:
While the shrimp cooks, warm the tortillas in a dry skillet or microwave until they’re soft and pliable. Once the shrimp is done and the tortillas are warm, it’s time to assemble your tacos! Place a few shrimp in each tortilla, add a generous scoop of the creamy slaw on top, and feel free to add avocado slices if you’d like.
5. Garnish and Serve:
Finish off your tacos by garnishing with extra cilantro and lime wedges for that fresh twist. Serve immediately and enjoy every delicious bite of your zesty shrimp tacos!
Can I Use Frozen Shrimp for This Recipe?
Yes, you can use frozen shrimp! Be sure to thaw them completely beforehand. The easiest way to do this is to place them in a bowl of cold water for about 15-20 minutes, or simply leave them in the fridge overnight for a slow thaw. Pat them dry before marinating.
What Can I Substitute for Mayonnaise in the Slaw?
If you’re looking for a lighter option, you can use Greek yogurt or sour cream instead of mayonnaise. This will still give you the creaminess you want while adding a bit of tang. Just use the same amount as stated in the recipe!
How Should I Store Leftover Tacos?
Store leftover shrimp, slaw, and tortillas separately in airtight containers in the fridge. The shrimp and slaw can be kept for up to 2 days, while the tortillas will stay fresh for about a week. To reheat, warm the shrimp in a skillet and serve with fresh tortillas and slaw.
Can I Make the Slaw in Advance?
Absolutely! You can prepare the creamy slaw up to a day ahead of time. Just cover and refrigerate it until you’re ready to use. Note that the cabbage may lose some crunch, but the flavor will still be great!
