Cilantro Lime Shrimp Tacos With Creamy Cilantro Lime Sauce
Cilantro lime shrimp tacos are juicy grilled shrimp stuffed in warmed tortillas with fresh cilantro lime slaw and a mouthwatering creamy sauce. This shrimp taco recipe is quick and easy, so make them for your next easy weeknight dinner or taco night!
Craving shrimp? Try another shrimp recipe like my Paleo Coconut Shrimp with a Coconut Mango Dipping Sauce.
Cilantro Lime Shrimp Tacos
Cilantro-lime shrimp tacos are fresh and savory with a hint of spice and a delicious drizzle of tangy cilantro lime sauce. They are bursting with flavor, and the crunch from the coleslaw is a welcome addition.
This is my husband’s favorite, and it’s bound to become your family’s go-to meal, too! Now, let’s learn how to make the best shrimp tacos!
Why You’ll Love This Recipe
A Healthy Dinner. This is a light yet filling and nutritious meal that is hearty enough for a quick weeknight dinner.
Restaurant Quality. These tacos have all the fixings you’d expect from a sit-down meal at a Mexican restaurant.
Quick & Easy Prep. Shrimp is an easy protein that cooks super fast and the coleslaw and cilantro lime dressing is whipped up in just 10 minutes! This recipe is perfect for any day of the week!
Ingredients
SLAW
Coleslaw: Use a premade coleslaw mix.
Mayo: I’m a big advocate of using high-quality ingredients to elevate the taste of your food. Chosen Foods Mayo is my preferred mayonnaise because it’s smooth, creamy, and keto-friendly. It’s also made with 100% pure avocado oil and is free of inflammatory oils like canola and soy.
Apple cider vinegar: This adds a sweet, tangy element to the slaw.
Agave or honey: These natural sweeteners reduce the bitter taste coleslaw can sometimes have.
Seasoning: I want the other flavors to shine through so I season it simply with a pinch of salt and pepper.
SHRIMP
Shrimp: I prefer using jumbo shrimp (about 20-30 count). I use frozen shrimp because it lasts longer than fresh shrimp. Buy it in bulk and you can keep it frozen and thaw as much as you need for this recipe. Three shrimp per taco is a perfect ratio!
Taco seasoning: Season the shrimp generously for maximum flavor. Most taco seasonings contain paprika, oregano, chili powder, onion powder, and garlic powder so it’s an all-in-one!
Avocado oil: This is what the shrimp will cook in.
CILANTRO LIME SAUCE FOR SHRIMP TACOS
Mayo: I use Chosen Foods Mayo.
Lime: Zested and juiced.
Chopped cilantro: For fresh, herby flavor.
Hot sauce: Use your preferred brand of hot sauce. Add a dash, more or less, depending on taste preference.
Seasoning: Add salt and pepper to taste.
OTHER INGREDIENTS
9-12 flour or corn tortillas
How to Thaw Frozen Shrimp
There are two methods for thawing frozen shrimp:
The day before you plan to cook, place frozen shrimp in the fridge to defrost overnight.
Run the shrimp in a colander under cold water for 2 minutes. They are small enough to be able to thaw that quickly.
How to Make Cilantro Lime Shrimp Tacos
Prepare the Slaw
To make the slaw for the cilantro tacos, combine the coleslaw, mayo, apple cider vinegar, agave, salt and pepper together in a medium bowl. Mix well for 30 seconds - 60 seconds until the slaw is completely coated. Make any adjustments to the flavor if needed.
Cilantro Lime Sauce
Into a blender or food processor, add mayo, fresh lime juice, lime zest, cilantro, hot sauce, salt and pepper. Blend until smooth. Taste to make any adjustments and pour into a small bowl.
Cook the Shrimp
Ensure shrimp is thawed and deveined. Pat the shrimp dry. Transfer into a bowl along with the taco seasoning. Mix well to coat all of the shrimp in the seasoning.
Add avocado oil to a large skillet. Heat on medium-high heat. Once the oil is hot, add your shrimp, ensuring not to overcrowd the pan. Cook for 1 minute, then flip and cook for another minute.
Remove from the skillet and place on a plate or bowl to assemble.
Char the Tortillas
To char the tortillas, just turn a gas stove on medium-high heat. Place tortillas directly on the flame for 10-20 seconds, and flip and char the other side. Set aside until all tortillas are charred.
Alternatively, if you do not have a gas stove, you can place the tortillas on a sheet pan and bake for 5 minutes at 300F to warm up. For an easy alternative, wrap the tortillas in a moist paper towel or kitchen towel. Place in the microwave for 20-30 seconds. Enjoy warm.
Variations + Substitutions
Mayonnaise: Not a fan of mayonnaise? Instead of using mayo in the slaw and in the sauce- swap it for greek yogurt for higher protein content!
Avocado oil: Swap the avocado oil for butter, coconut oil, or olive oil when cooking the shrimp.
Cilantro: If you’re not a cilantro lover, swap for fresh parsley!
Tortilla: Use any variety of tortillas you prefer; flour, corn, or gluten-free. You can even use large lettuce leaves instead for a low-carb option.
Sauce: The cilantro lime sauce can be replaced with mango salsa, pico de gallo, or avocado crema.
Coleslaw: You can replace the coleslaw with shredded lettuce or kale.
Tips
Make sure the shrimp is dry before seasoning. Otherwise, they will steam instead of developing a crispy exterior. We don’t want soggy shrimp.
Always use cold water to thaw frozen shrimp. Using warm or hot water will alter the texture of the shrimp and possibly cook it.
Watch the pan closely so the shrimp doesn’t overcook; it cooks super fast!
Storage
Store the shrimp, slaw, and cilantro lime sauce in separate airtight containers in the fridge. Each of them will keep fresh for up to 3 days.
When you want to enjoy cilantro lime shrimp tacos, reheat the shrimp over low heat on the stove until warmed through. Char fresh tortillas.
Repurposing Leftovers
The leftover slaw can be used on any crispy chicken sandwich with a burger bun. Use the cilantro lime sauce can as a dipping sauce for veggies, protein, or even as a salad dressing. Add the seasoned shrimp to a rice bowl, burrito, or salad.
FAQ
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Cilantro lime shrimp tacos are tasty on their own but can be served with rice and corn with fresh avocado and sliced limes on the side. For adults, margaritas would be a delicious addition.
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Shrimp is a versatile protein that can be seasoned however you’d like. You can’t go wrong seasoning them with citrus, herbs, and spices like chili pepper (or cayenne pepper if you like it extra spicy) and garlic powder.
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This cilantro lime shrimp taco recipe is designed to be quick and easy, so there’s no need to marinate the shrimp. The seasoning, sauce, and slaw ensure that these tacos are loaded with flavor.
Cilantro Lime Shrimp Tacos
Ingredients
- 4 cups of coleslaw
- 2 tablespoons mayo
- 1 teaspoon apple cider vinegar
- 1 teaspoon of agave or honey
- Pinch of salt, to taste
- Pinch of pepper, to taste
- 16 oz shrimp, I prefer using jumbo shrimp (about 20-30 count)
- 2-3 tablespoons of taco seasoning
- 2 tablespoons avocado oil for cooking
- 9-12 tortillas of choice
Instructions
- To make the slaw, combine the coleslaw, mayo, apple cider vinegar, agave, salt and pepper together in a bowl. Mix well for 30 seconds - 60 seconds until the slaw is completely coated.
- Make any adjustments to the flavor if needed.
- Into a blender or food processor, add mayo, lime juice, lime zest, cilantro, hot sauce, salt and pepper. Blend until smooth. Taste to make any adjustments and pour into a small bowl.
- Ensure shrimp is thawed and deveined. Pat the shrimp dry.
- Transfer into a bowl along with the taco seasoning. Mix well to coat all of the shrimp in the seasoning.
- Add avocado oil to a large skillet. Heat on medium/high heat.
- Once the oil is hot, add your shrimp, ensuring not to overcrowd the pan. Cook for 1 minute, then flip and cook for another minute.
- Remove from the skillet and place on a plate or bowl to assemble.
- To char the tortillas, just turn a gas stove on medium high heat. Place the tortilla directly on the flame for 10-20 seconds, flip and char the other side. Set aside until all tortillas are charred.
- Alternatively, if you do not have a gas stove, you can place the tortillas on a sheet pan and bake for 5 minutes at 300F to warm up.
- For an easy alternative, wrap the tortillas in a moist paper towel or kitchen towel. Place in the microwave for 20-30 seconds. Enjoy warm.
Hey, I’m Jazz
I’m a nutritional therapist practitioner and spent 3 years as a personal chef to NBA athletes. Follow along for easy, attainable and healthy recipes in under 30 minutes!
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