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Cilantro Lime Shrimp Tacos
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Cilantro Lime Shrimp Tacos

These Cilantro Lime Shrimp Tacos with Creamy Slaw are zesty, fresh, and bursting with flavor. Juicy shrimp are marinated in a tangy cilantro-lime blend, quickly grilled, and wrapped in warm corn tortillas. Topped with a crisp, creamy slaw and your choice of avocado, salsa, or queso fresco, these tacos make the perfect weeknight meal with minimal effort and maximum taste.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: Mexican
Keyword: cilantro lime shrimp, easy taco recipes, grilled shrimp tacos, seafood tacos, shrimp tacos, taco recipe
Servings: 4
Calories: 375kcal

Ingredients

For the Shrimp Marinade:

  • 1 lb large shrimp peeled and deveined
  • 3 tablespoons fresh cilantro chopped
  • 2 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ½ teaspoon paprika
  • Salt and pepper to taste

For the Creamy Slaw:

  • 2 cups shredded cabbage green or a mix of green and purple
  • ½ cup shredded carrots
  • 1 tablespoon fresh cilantro chopped
  • 1 tablespoon fresh lime juice
  • 2 tablespoons mayonnaise
  • 2 tablespoons Greek yogurt
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon honey
  • Salt and pepper to taste

For the Tacos:

  • 8 small corn tortillas
  • Lime wedges for garnish
  • Extra cilantro for garnish
  • Optional toppings: sliced avocado salsa, crumbled queso fresco

Instructions

Marinate the Shrimp

  • In a large bowl, whisk together the cilantro, lime juice, olive oil, garlic, cumin, chili powder, paprika, salt, and pepper.
  • Add the shrimp, toss to coat evenly, cover, and refrigerate for at least 15 minutes.

Prepare the Creamy Slaw

  • In a large bowl, combine the shredded cabbage, carrots, and chopped cilantro.
  • In a separate small bowl, whisk together the lime juice, mayonnaise, Greek yogurt, vinegar, honey, salt, and pepper.
  • Pour the dressing over the cabbage mixture and toss to coat. Chill until ready to serve.

Cook the Shrimp

  • Heat a grill pan or non-stick skillet over medium-high heat.
  • Add shrimp in a single layer and cook for 2–3 minutes per side, or until pink and opaque. Avoid overcooking.
  • Remove from heat and set aside.

Warm the Tortillas

  • While the shrimp cooks, warm the tortillas in a dry skillet for about 30 seconds per side or microwave them wrapped in a damp paper towel for 30 seconds.

Assemble the Tacos

  • Place 4–5 shrimp in each tortilla.
  • Top with a generous spoonful of creamy slaw.
  • Garnish with extra cilantro, a squeeze of lime, and optional toppings like avocado, salsa, or queso fresco.