Description
These Cilantro Lime Shrimp Tacos feature juicy, flavorful shrimp marinated in fresh lime juice and cilantro, then quickly cooked to perfection. Paired with a creamy, tangy slaw made from coleslaw mix, mayonnaise, apple cider vinegar, and honey, these tacos deliver a refreshing and satisfying meal perfect for any time of year.
Ingredients
Scale
Shrimp Marinade
- 1 lb shrimp (peeled and deveined)
- 1/4 cup cilantro (chopped)
- 1/4 cup lime juice (freshly squeezed)
- 2 tbsp olive oil
- 2 cloves garlic (minced)
- 1 tsp salt
- 1/2 tsp pepper
Tacos and Slaw
- 8 small tortillas (corn or flour)
- 4 cups coleslaw mix
- 1/2 cup mayonnaise
- 1 tbsp apple cider vinegar
- 1 tbsp honey
Instructions
- Marinate the Shrimp: In a bowl, combine shrimp, chopped cilantro, lime juice, olive oil, minced garlic, salt, and pepper. Toss well to coat all the shrimp evenly. Set aside and let the shrimp marinate for about 15 minutes to absorb the flavors.
- Prepare the Creamy Slaw: In a separate bowl, mix together the coleslaw mix with mayonnaise, apple cider vinegar, and honey until well combined. Adjust seasoning as needed and refrigerate until ready to assemble the tacos.
- Cook the Shrimp: Heat a large skillet over medium-high heat. Add the marinated shrimp and cook for about 2-3 minutes on each side or until they turn pink and are cooked through. Remove from heat.
- Warm the Tortillas: Lightly warm the tortillas in a skillet or microwave to make them pliable for folding.
- Assemble the Tacos: Place a portion of the cooked shrimp on each tortilla, top with a generous scoop of the creamy slaw, then fold and serve immediately while warm.
Notes
- For a spicy kick, add a pinch of chili flakes or hot sauce to the marinade or slaw.
- Use corn tortillas for a gluten-free option.
- Ensure shrimp is fresh for the best taste and texture.
- You can substitute mayonnaise with Greek yogurt for a lighter slaw dressing.
- Leftover shrimp and slaw can be stored separately in the refrigerator for up to 2 days.
