Description
Taco Tuesday just got an upgrade! These Cilantro Lime Shrimp Tacos are ready in 30 minutes and taste like vacation on a plate. Your family will beg for seconds.
Ingredients
Scale
- 1 lb (450g) large shrimp, peeled and deveined
- 3 tablespoons olive oil
- 3 tablespoons fresh lime juice (about 2 limes)
- 2 cloves garlic, minced
- 1/4 cup fresh cilantro, finely chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 cups shredded cabbage (green, purple, or a mix)
- 1/2 cup grated carrots
- 1/4 cup red onion, thinly sliced
- 1/3 cup mayonnaise
- 2 tablespoons sour cream
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
- 8–10 small corn or flour tortillas
- 1 avocado, sliced
- Lime wedges for serving
- Extra cilantro for garnish
- Hot sauce (optional)
Instructions
- In a medium bowl, combine olive oil, lime juice, garlic, cilantro, cumin, chili powder, cayenne (if using), salt, and pepper. Add shrimp and toss to coat. Let marinate for 15-20 minutes.
- Make the slaw by combining cabbage, carrots, and red onion in a large bowl. In a separate bowl, whisk together mayonnaise, sour cream, lime juice, honey, and cilantro. Pour over vegetables and toss to coat. Season with salt and pepper. Refrigerate until ready to use.
- Heat a large skillet over medium-high heat. Add shrimp in a single layer and cook for 2 minutes per side until pink and opaque. Transfer to a plate.
- Warm tortillas according to your preferred method (over gas flame, in dry skillet, or wrapped in damp paper towels in microwave).
- Assemble tacos by placing 3-4 shrimp on each tortilla. Top with creamy slaw, avocado slices, and extra cilantro. Serve with lime wedges and hot sauce if desired.