Cilantro Lime Shrimp Tacos with Creamy Slaw
These tacos blend vibrant flavors of zesty lime and fresh cilantro with tender shrimp, creating a delicious and visually appealing dish perfect for casual dinners or gatherings.
Ingredients
Main Protein
- 1 lb wild-caught shrimp Peel and devein shrimp, removing the shell and tail.
Seasoning/Spice Blend
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika Adds rich, smoky flavor.
Liquids/Dairy
- 1 tablespoon olive oil Helps to sauté the shrimp.
- 2 tablespoons lime juice Mix with olive oil for a simple marinade.
- 1/2 cup Greek yogurt For the creamy slaw.
Aromatics & Vegetables
- 3 cups shredded green cabbage Provides crunch and vibrant color.
Starch/Pasta
- 8 pieces tortillas (corn or flour) Warm them for flexibility.
Optional Finishing Ingredients
- 1 medium sliced avocado Adds creaminess and richness.
Instructions
Preparation
- Rinse the shrimp under cold water and pat dry with paper towels.
- In a bowl, toss the shrimp with salt, black pepper, and smoked paprika until evenly coated.
Cooking
- In a large skillet over medium-high heat, add olive oil and wait until it shimmers.
- Add the seasoned shrimp to the skillet in a single layer, cooking for about 2-3 minutes per side until they turn pink and opaque.
- While the shrimp are cooking, mix shredded cabbage and Greek yogurt in a bowl, then add lime juice and a pinch of salt, mixing until well combined.
- In another skillet, warm the tortillas over low heat for about 30 seconds on each side.
- Assemble each tortilla by filling it with a few shrimp, topping with creamy slaw, and finishing with sliced avocado.
Notes
Serve on a colorful platter, adding fresh lime wedges and cilantro for garnish. Customize with additional vegetables for flair.