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These Cilantro-Lime Shrimp Tacos are loaded with seasoned juicy shrimp, crunchy cilantro lime cabbage slaw and avocado crema to top. So fresh and exciting for the warm weather and they come together quickly in 30 minutes or less! These Shrimp Tacos are filled with SO much flavour and are naturally gluten-free from the corn tortillas.
Why You'll Love These Cilantro-Lime Shrimp Tacos
- These tacos are easy and comes together in 30 minutes! The most work you will put in to making this recipe is preparing the cabbage slaw and shrimp. After that it is time to assemble the tacos!
- The whole family will love these tacos! This recipe is a kid friendly recipe, your kids will love them and be asking for more!
- These tacos are perfect for the warm weather. Enjoy these tacos outside in the nice weather since they are so fresh and delicious!
Ingredients Needed
12 Corn Tortillas, warmed
1 lbs Shrimp, deveined and peeled
1 Teaspoon Lime Zest
1 Lime, juiced
1/2 Teaspoon: Salt, Pepper, Garlic Powder, Onion Powder, Paprika, Cumin, Chilli Powder, Cayenne, Oregano, (each)
1 Tablespoon Oil
Cilantro-Lime Cabbage Slaw
2 Cups Cabbage Slaw Mix
1/2 Cup Cilantro, chopped
2 Limes, juiced
1 Teaspoon Sugar
1 Teaspoon Salt
1 Teaspoon Honey
1 Teaspoon Oil
How To Make Cilantro-Lime Shrimp Tacos
Cilantro-Lime Cabbage Slaw
In a mixing bowl add the cabbage slaw, cilantro, salt, sugar, honey, oil and lime juice. Mix well and allow this cabbage slaw to sit while you prepare the shrimp; allowing the slaw to sit will soften it and help the flavours marinate.
Shrimp
In a mixing bowl add the deveined and peeled shrimp, lime zest, lime juice, spices and oil. Mix all of these ingredients together so the shrimps are evenly coated.
Heat a pan on medium heat and add the shrimp. Cook the shrimp on both sides until it is fully cooked or reaches an internal temperature of 145 degrees F.
Assemble the tacos by adding a warm corn tortilla on a plate, 3-4 shrimps, a few tablespoons of the slaw and any other toppings you like. Enjoy!
Avocado Crema
Avocado Crema is a creamy and versatile sauce that blends avocado, greek yogurt, lime, and garlic and other ingredients together. It’s easy to make and comes together in 5 minutes! Perfect for dipping, tacos, bowls, or even salads. This creamy avocado crema is delicious and a perfect topping or dip!
Equipment & Products Needed
Non-Stick Skillet
Honey
Taco Holders
Notes + Tips for Cilantro-Lime Shrimp Tacos
- Use a pre-made cabbage slaw mix! Unless you have extra cabbage at home and want to shred it, I just used a bag of cabbage slaw mix to make this recipe even easier.
- Smaller sized shrimps work best for these tacos. Since they are going into a tortilla, small shrips work great for this recipe.
- Swap out cilantro for parsely! If you are not a fan of cilantro, use parsely instead to give these tacos a fresh flavour.
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Ingredients:
- 12 Corn Tortillas, warmed
- 1 lbs Shrimp, deveined and peeled
- 1 Teaspoon Lime Zest
- 1 Lime, juiced
- 1/2 Teaspoon: Salt, Pepper, Garlic Powder, Onion Powder, Paprika, Cumin, Chilli Powder, Cayenne, Oregano, (each)
- 1 Tablespoon Oil
- Avocado Crema
Cilantro-Lime Cabbage Slaw
- 2 Cups Cabbage Slaw Mix
- 1/2 Cup Cilantro, chopped
- 2 Limes, juiced
- 1 Teaspoon Sugar
- 1 Teaspoon Salt
- 1 Teaspoon Honey
- 1 Teaspoon Oil
Instructions:
Cilantro-Lime Cabbage Slaw
- In a mixing bowl add the cabbage slaw, cilantro, salt, sugar, honey, oil and lime juice. Mix well and allow this cabbage slaw to sit while you prepare the shrimp; allowing the slaw to sit will soften it and help the flavours marinate.
Shrimp
- In a mixing bowl add the deveined and peeled shrimp, lime zest, lime juice, spices and oil. Mix all of these ingredients together so the shrimps are evenly coated.
- Heat a pan on medium heat and add the shrimp. Cook the shrimp on both sides until it is fully cooked or reaches an internal temperature of 145 degrees F.
- Assemble the tacos by adding a warm corn tortilla on a plate, 3-4 shrimps, a few tablespoons of the slaw and any other toppings you like such as Avocado Crema . Enjoy!
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