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Fresh Cilantro Lime Shrimp Tacos with Creamy Slaw

A delightful taco recipe featuring marinated shrimp, zesty lime, and a creamy slaw, perfect for weeknight dinners.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Fusion, Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

For the shrimp
  • 1 lb shrimp, peeled and deveined
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1/4 cup fresh cilantro, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
For the slaw
  • 1 cup cabbage, shredded
  • 1/2 cup sour cream
  • 1 tablespoon lime juice for slaw
  • Salt to taste
For assembly
  • 8 small corn or flour tortillas

Method
 

Marinate the Shrimp
  1. In a large bowl, combine shrimp, lime juice, olive oil, chopped cilantro, garlic powder, cumin, salt, and pepper. Mix well to coat the shrimp evenly. Let it marinate for about 10-15 minutes to absorb the flavors.
Prepare the Slaw
  1. In another bowl, mix the shredded cabbage with sour cream, 1 tablespoon of lime juice, and a pinch of salt. Stir well until the cabbage is evenly coated. Set aside.
Cook the Shrimp
  1. Heat a skillet over medium-high heat. Once hot, add the marinated shrimp in a single layer. Cook for about 2-3 minutes on each side, or until shrimp are pink and cooked through.
Warm the Tortillas
  1. Toast the corn or flour tortillas briefly in a dry skillet for about 30 seconds on each side, until warm and pliable.
Assemble the Tacos
  1. To assemble, place a generous portion of shrimp on each tortilla, top it with the creamy slaw, and add any additional garnishes, such as extra cilantro, if desired. Serve immediately.

Notes

For Halal-friendly options, consider using grilled chicken or tofu instead of shrimp. Ensure shrimp are not overcooked to prevent a rubbery texture. Store leftovers separately for optimal freshness.