Description
Delicious cilantro-lime shrimp tucked into warm tortillas topped with a creamy, bright slaw, perfect for a quick weeknight dinner.
Ingredients
- 1 lb wild-caught shrimp, peeled and deveined
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- 2 tablespoons butter (divided)
- 1 teaspoon lime zest (from 1 lime)
- 2 tablespoons lime juice (from that same lime)
- 2 tablespoons honey
- ½ bunch cilantro, finely chopped (divided)
- 3 cups finely shredded green cabbage
- ½ cup Greek yogurt
- 2 tablespoons lime juice (from another lime)
- Avocado, sliced (for topping)
- 8 6-inch tortillas (corn or flour)
- Extra lime wedges, for serving
Instructions
- Season the shrimp with salt, black pepper, smoked paprika, garlic powder, and chili powder until evenly coated.
- Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Add shrimp in a single layer and cook for 2–3 minutes per side until pink and opaque. Remove from skillet.
- In the same skillet, add remaining butter, lime zest, 2 tablespoons lime juice, honey, and half the chopped cilantro. Simmer for 20–30 seconds until glossy.
- Return shrimp to the skillet and toss to coat in the glaze. Remove from heat.
- In a bowl, combine shredded cabbage, Greek yogurt, the remaining 2 tablespoons lime juice, the other half of cilantro, and a pinch of salt. Mix until dressed.
- Warm tortillas in a dry skillet over medium heat for 20–30 seconds per side.
- Assemble tacos by spreading slaw on each tortilla, topping with glazed shrimp and sliced avocado, and finishing with a squeeze of lime.
Notes
For a flavor twist, add a pinch of cayenne to the glaze, or serve with pickled red onion for extra kick. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Mexican