Cilantro Lime Shrimp Tacos are a bright and flavorful taco dish featuring juicy, smoky-spiced shrimp tossed in a tangy honey-lime sauce. Paired with a creamy cilantro-lime slaw and buttery slices of avocado, all tucked into soft tortillas, these tacos are fresh, fast, and utterly irresistible.
Why You’ll Love This Recipe
I adore how this recipe brings together vibrant Mexican flavors in under 30 minutes. The succulent, caramelized shrimp are beautifully balanced with a creamy, zesty slaw, and the avocado adds a luxurious touch. It’s easy enough for a weeknight dinner but festive enough for sharing. Plus, everything comes together in one pan—minimal cleanup and maximum flavor.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Shrimp:
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wild‑caught shrimp, peeled and deveined
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salt, black pepper, smoked paprika, garlic powder, chili powder
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olive oil
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butter
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lime zest and lime juice
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honey
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cilantro, finely chopped
For the Slaw:
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finely shredded green cabbage
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cilantro, finely chopped
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Greek yogurt
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lime juice
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salt (to taste)
To Serve:
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avocado, sliced
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corn or flour tortillas
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lime wedges
Directions
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Cook Shrimp:
Pat the shrimp dry and season with salt, pepper, smoked paprika, garlic powder, and chili powder. Sear in hot olive oil until both sides are opaque and lightly caramelized (about 90 seconds per side). -
Make the Sauce:
Reduce heat, then add butter, lime zest, lime juice, and honey. Simmer for 2–3 minutes until the sauce thickens and coats the shrimp. Stir in chopped cilantro. -
Prepare the Slaw:
In a bowl, combine shredded cabbage, cilantro, Greek yogurt, lime juice, and a pinch of salt. Toss until lightly and evenly coated. -
Assemble Tacos:
Warm tortillas, then layer with creamy slaw, 4–6 shrimp, drizzle with sauce, top with avocado slices, and finish with a squeeze of lime juice.
Servings and timing
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Serves: 4
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Prep Time: 20 minutes
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Cook Time: 8 minutes
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Total Time: 28 minutes
Variations
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Spicy Kick: Add sliced jalapeños or a drizzle of hot sauce to the slaw.
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Vegetarian Twist: Swap shrimp with tofu or tempeh and use the same seasoning and slaw.
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Salad Upgrade: Serve the components over mixed greens instead of tortillas for a taco salad.
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Cheesy Option: Add crumbled Cotija or shredded queso fresco on top for extra richness.
Storage/reheating
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Store components separately in airtight containers in the refrigerator for up to 2 days.
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Reheat shrimp gently in a skillet over medium-low heat or microwave briefly to avoid overcooking.
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Slaw stays perfectly crisp when stored chilled. Reassemble tacos fresh for optimal texture.
FAQs
What type of shrimp works best?
Medium to large shrimp, peeled and deveined, provide the best texture and flavor in this recipe.
Can I use frozen shrimp?
Yes! Just thaw, pat dry, and proceed. Drying them well helps ensure they sear properly.
Can I make this gluten-free?
Absolutely—just use corn tortillas and make sure your seasonings and sauces are gluten-free.
How can I make this dish dairy-free?
Substitute coconut or cashew yogurt for the Greek yogurt in the slaw, and skip the butter in the shrimp sauce—or use a vegan butter alternative.
Can I prep this ahead of time?
You can prepare the slaw a few hours in advance (it stays crisp), and marinate the shrimp to save time. Cook shortly before serving.
What can I use instead of Greek yogurt?
Sour cream or mayonnaise can work—just adjust the consistency and tanginess to your preference.
Is it okay to skip the slaw?
Yes, but the creamy slaw adds a refreshing balance to the rich shrimp and makes the tacos more satisfying.
Can I grill the shrimp instead?
Definitely. Grill on skewers or a grill pan, then finish with the same lime-honey glaze.
How do I keep tacos from becoming soggy?
Serve immediately after assembly. If prepping ahead, keep slaw separate and assemble just before eating.
What sides pair well with these tacos?
Try Mexican rice, black beans, elote (Mexican street corn), or a simple avocado-cucumber salad.
Conclusion
Cilantro Lime Shrimp Tacos with Creamy Slaw are a fresh, quick, and deeply satisfying meal full of texture, flavor, and easy assembly. Perfect for busy evenings or casual entertaining, this recipe delivers all the taco goodness with a homemade touch—no fuss, all flavor.
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Cilantro Lime Shrimp Tacos with Creamy Slaw
- Total Time: 28 minutes
- Yield: 4 servings
Description
These Cilantro Lime Shrimp Tacos with Creamy Slaw are bursting with flavor! Juicy, seasoned shrimp are tossed in a sweet-tangy honey lime sauce and served with a refreshing Greek yogurt slaw. Tucked into warm tortillas and topped with avocado, they make the ultimate quick and healthy taco night recipe.
Ingredients
For the Shrimp:
1 lb wild-caught shrimp, peeled & deveined
1/2 tsp salt
1/2 tsp black pepper
1 tsp smoked paprika
1 tsp garlic powder
1 tsp chili powder
1 tbsp olive oil
2 tbsp butter
1 tsp lime zest
2 tbsp lime juice
2 tbsp honey
1/2 bunch cilantro, finely chopped
For the Slaw:
3 cups green cabbage, shredded
1/2 bunch cilantro, chopped
1/2 cup Greek yogurt
2 tbsp lime juice
Salt, to taste
For Assembly:
8 (6-inch) tortillas (corn or flour)
1 avocado, sliced
Extra lime wedges for serving
Instructions
Season Shrimp:
Pat shrimp dry. Toss with salt, pepper, paprika, garlic powder, and chili powder.
Cook Shrimp:
Heat olive oil in a skillet over medium-high. Cook shrimp 90 seconds per side until opaque and caramelized.
Make Sauce:
Reduce heat. Add butter, lime zest, juice, and honey. Simmer 2–3 mins until thick. Stir in cilantro.
Prepare Slaw:
Mix cabbage, cilantro, yogurt, lime juice, and a pinch of salt in a bowl until lightly coated.
Assemble Tacos:
Warm tortillas. Add slaw, shrimp, a spoonful of sauce, avocado, and a squeeze of lime.
Notes
For extra heat, add a dash of hot sauce or sliced jalapeños.
These shrimp tacos are also great served over rice bowls or in lettuce wraps for a low-carb version.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
