Delicious cilantro lime shrimp tacos topped with a creamy slaw, perfect for a quick and flavorful meal.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet
Cuisine:Mexican
Diet:Gluten Free
Ingredients
Scale
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Juice of 2 limes
1/4 cup fresh cilantro, chopped
4 cups green cabbage, shredded
1 cup carrots, shredded
1/2 cup mayonnaise
2 tablespoons apple cider vinegar
1 tablespoon honey
Salt and pepper to taste
8 small corn or flour tortillas
Instructions
In a bowl, combine shrimp, olive oil, minced garlic, cumin, chili powder, salt, pepper, lime juice, and chopped cilantro. Toss to coat and let marinate for 15-20 minutes.
While the shrimp is marinating, prepare the creamy slaw. In a large bowl, mix together shredded cabbage, shredded carrots, mayonnaise, apple cider vinegar, honey, salt, and pepper. Adjust seasoning to taste and set aside.
Heat a 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 tortillas in a dry skillet or microwave until pliable.
Assemble the tacos by placing a portion of shrimp on each tortilla and topping with creamy slaw. Garnish with additional cilantro if desired.
Serve immediately with lime wedges on the side.
Notes
For added heat, include diced jalapeños or a splash of hot sauce in the slaw.
Substitute shrimp with grilled chicken or tofu for a different protein option.