Description
Cilantro Lime Shrimp Tacos with Creamy Slaw are a delicious and refreshing dish that will impress your guests.
Ingredients
Scale
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 small corn tortillas
- 1 cup shredded green cabbage
- 1/2 cup shredded carrots
- 1/4 cup mayonnaise
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey
- 1/4 cup fresh cilantro, chopped
- Lime wedges, for serving
Instructions
- In a medium bowl, combine olive oil, lime juice, lime zest, garlic, cumin, chili powder, salt, and black pepper. Add the shrimp and toss to coat. Let marinate for 15-20 minutes.
- While the shrimp is marinating, prepare the creamy slaw. In a large bowl, mix together the shredded cabbage, shredded carrots, mayonnaise, apple cider vinegar, honey, and chopped cilantro. Stir until well combined and set aside.
- Heat a large skillet over medium-high heat. Add the marinated shrimp and cook for 2-3 minutes on each side, or until they are pink and opaque.
- Warm the corn tortillas in a separate skillet or microwave until pliable.
- To assemble the tacos, place a few shrimp on each tortilla, top with a generous scoop of creamy slaw, and garnish with additional cilantro if desired. Serve with lime wedges on the side.
Notes
- For added heat, include sliced jalapeños or a drizzle of hot sauce on top of the tacos.
- Substitute the shrimp with grilled chicken or tofu for a different protein option.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 150mg