Cilantro Lime Shrimp Tacos

By: CALVIN ROURKE

Published: September 05, 2025

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Why Make This Recipe

Cilantro Lime Shrimp Tacos with Creamy Slaw are not just a feast for the taste buds, but also an easy and nutritious meal for any day of the week. They bring together the freshness of shrimp, the zing of lime, and the crunch of slaw, making it a lively dish. Plus, it’s quick to prepare, making it perfect for busy weeknights or a fun weekend meal with friends and family.

How to Make Cilantro Lime Shrimp Tacos with Creamy Slaw

To create these delicious tacos, you’ll first work on the shrimp, then prepare the creamy slaw, and finally assemble everything together.

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:

  1. Shrimp: Start by seasoning the shrimp. In a bowl, mix salt, black pepper, smoked paprika, garlic powder, and chili powder. Toss the shrimp in this spice mix. In a large skillet over medium heat, add olive oil and butter. Once hot, add the seasoned shrimp and cook for 3-4 minutes until they turn pink and opaque. Add lime zest, lime juice, honey, and chopped cilantro, cooking for an additional minute. Remove from heat.

  2. Slaw: In a separate bowl, combine shredded cabbage, Greek yogurt, and lime juice. Stir in the remaining cilantro. Mix well to ensure the cabbage is coated in the creamy sauce.

  3. Assembly: Warm the tortillas in a dry skillet or microwave. To build each taco, place a spoonful of the slaw on a tortilla, top with the cilantro lime shrimp, and finish with avocado slices. Serve with extra lime wedges on the side.

How to Serve Cilantro Lime Shrimp Tacos with Creamy Slaw

Serve these tacos warm with some extra lime wedges, which add a refreshing burst of flavor. Feel free to include additional toppings like salsa, pico de gallo, or hot sauce for those who enjoy a little extra heat.

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 fridge. The shrimp can last for up to two days, while the slaw is best consumed within one day to keep it crunchy. Avoid storing broken tortillas, as they will become soggy.

Tips to Make Cilantro Lime Shrimp Tacos with Creamy Slaw

  • Make sure the shrimp is well-seasoned for the best flavor.
  • Don’t overcook the shrimp; they should be just pink and firm.
  • You can add more spices to the shrimp mix if you like it spicier.
  • Use fresh limes for the best flavor in the slaw and garnishing.

Variation

You can easily switch out the shrimp for grilled chicken or grilled veggies if you prefer a different protein or a vegetarian option. Feel free to experiment with toppings by adding diced tomatoes, jalapeños, or cheese.

FAQs

1. Can I use frozen shrimp?
Yes, frozen shrimp works well. Just ensure they are fully thawed and patted dry before seasoning.

2. Can I make the slaw in advance?
Absolutely! You can prepare the slaw a day ahead. Just keep it covered in the fridge until you are ready to serve.

3. What should I serve with these tacos?
These shrimp tacos pair well with rice, beans, or a simple salad to make a complete meal. Enjoy with tortilla chips and your favorite dip for a fun touch!

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Cilantro Lime Shrimp Tacos

A vibrant and easy recipe for cilantro lime shrimp tacos topped with creamy slaw, perfect for busy weeknights or gatherings.

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
  • By: Calvin Rourke
  • Category: DINNER
  • Difficulty: Not specified
  • Cuisine: Not specified
  • Yield: 4 Servings
  • Dietary: None

Ingredients

  • 01 1 lb wild-caught shrimp, peeled and deveined
  • 02 ½ teaspoon salt
  • 03 ½ teaspoon black pepper
  • 04 1 teaspoon smoked paprika
  • 05 1 teaspoon garlic powder
  • 06 1 teaspoon chili powder
  • 07 1 tablespoon olive oil
  • 08 2 tablespoons butter
  • 09 1 teaspoon lime zest (from 1 lime)
  • 10 2 tablespoons lime juice (from that same lime)
  • 11 2 tablespoons honey
  • 12 ½ bunch cilantro, finely chopped
  • 13 3 cups finely shredded green cabbage
  • 14 ½ cup Greek yogurt
  • 15 2 tablespoons lime juice (from 1 whole lime)
  • 16 Avocado, sliced
  • 17 8 6-inch tortillas (corn or flour)
  • 18 Extra lime wedges, for serving

Instructions

Step 01

1. In a bowl, mix salt, black pepper, smoked paprika, garlic powder, and chili powder. Toss the shrimp in this spice mix.

Step 02

2. In a large skillet over medium heat, add olive oil and butter. Add the seasoned shrimp and cook for 3-4 minutes until they turn pink and opaque.

Step 03

3. Add lime zest, lime juice, honey, and chopped cilantro, cooking for an additional minute. Remove from heat.

Step 04

4. In a separate bowl, combine shredded cabbage, Greek yogurt, and lime juice. Stir in remaining cilantro. Mix well.

Step 05

5. Warm the tortillas. To build each taco, place a spoonful of slaw on a tortilla, top with the shrimp, and finish with avocado slices. Serve with extra lime wedges.