Cilantro Lime Shrimp Tacos with Creamy Slaw
A vibrant and flavorful taco dish featuring shrimp marinated in lime and cilantro, complemented by a creamy slaw. This quick and easy recipe is perfect for busy weeknights or festive occasions.
Ingredients
For the Shrimp
- 1 pound Shrimp, peeled and deveined A healthy protein that soaks up all the flavors beautifully.
- ½ cup Cilantro, chopped Fresh herbs elevate the dish with a burst of brightness.
- 2 Lime, juiced and zested Essential for flavor; consider swapping with lemon if needed.
- 3 cloves Garlic, minced For that aromatic profile that enhances the shrimp.
- 2 tablespoons Olive Oil Perfect for sautéing the shrimp and adding richness.
- 8 Corn Tortillas Opt for whole grain or gluten-free for dietary needs.
For the Creamy Slaw
- 2 cups Cabbage, thinly sliced A crunchy base for the slaw.
- 1 Carrot, grated Adds sweetness and color to the slaw.
- ½ cup Mayonnaise For creaminess; substitute with Greek yogurt for a healthier option.
- 1 tablespoon Apple Cider Vinegar A splash gives slaw a zesty kick.
- 1 teaspoon Honey To balance flavors; agave syrup works too.
Instructions
Preparation
- In a bowl, mix together shrimp, lime juice, lime zest, minced garlic, cilantro, and a pinch of salt. Let it marinate for about 10 minutes while you prepare the slaw.
- In a separate bowl, combine the mayonnaise, apple cider vinegar, honey, carrots, and cabbage. Stir well to coat, and set aside.
Cooking
- Heat olive oil in a large skillet over medium-high heat. Add the marinated shrimp in a single layer. Cook for 2-3 minutes per side, until they turn pink and opaque.
- In a separate pan or directly over open flame, warm the corn tortillas for about 15 seconds on each side, until pliable.
Assembly
- Layer a few shrimp on each tortilla, top with generous spoonfuls of creamy slaw, and if desired, a sprinkle of extra cilantro or lime wedges for garnish.
- These tacos are best enjoyed fresh, with lime wedges on the side for a zesty kick.
Notes
For a healthy twist, swap mayonnaise for avocado or Greek yogurt. Leftovers can be refrigerated; shrimp last for up to 2 days and slaw for 4 days.