Cilantro Lime Shrimp Tacos with Creamy Slaw
These Cilantro Lime Shrimp Tacos are bursting with fresh flavor! Juicy shrimp are seasoned with smoky spices, cooked in a honey-lime butter sauce, and paired with a cool, creamy slaw. Finished with buttery avocado slices and wrapped in warm tortillas, these tacos are a vibrant, delicious twist on a seafood favorite.
Servings: 4
Calories: 429kcal
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 the same lime
- 2 tablespoons honey
- ½ bunch cilantro finely chopped
For the Slaw:
- 3 cups finely shredded green cabbage
- ½ bunch cilantro finely chopped
- ½ cup Greek yogurt
- 2 tablespoons lime juice from 1 whole lime
- Pinch of salt
For the Tacos:
- 8 small 6-inch corn or flour tortillas
- 1 avocado sliced
- Extra lime wedges for serving
Instructions
Prepare the Shrimp:
- Pat shrimp dry with paper towels. In a bowl, season with salt, pepper, smoked paprika, garlic powder, and chili powder. Toss to coat evenly.
Cook the Shrimp:
- Heat olive oil in a large skillet over medium-high heat. Add shrimp in a single layer (cook in batches if needed) and sear for 90 seconds per side, or until opaque and slightly caramelized.
Make the Sauce:
- Lower the heat to low and add butter, lime zest, lime juice, and honey to the skillet. Stir to coat the shrimp and let simmer for 2–3 minutes, allowing the sauce to thicken slightly. Remove from heat and stir in chopped cilantro.
Make the Slaw:
- In a large bowl, mix shredded cabbage, cilantro, Greek yogurt, lime juice, and a pinch of salt. Toss until the cabbage is evenly coated but not overly wet.
Warm the Tortillas:
- Warm tortillas in the microwave, oven, or directly over a flame for a bit of char and added flavor.
Assemble the Tacos:
- Add a scoop of creamy slaw to each tortilla, followed by 4–6 shrimp. Drizzle with some of the honey-lime sauce from the skillet, top with avocado slices, and finish with a squeeze of fresh lime. Serve immediately.