These homemade Cilantro Lime Shrimp Tacos are so easy to make and so full of flavor. They are the perfect meal to add to your taco Tuesday dinner lineup. With the perfect amount of crunch from the slaw and just the right amount of lime and spices. They will satisfy even the pickiest eater.
One of the things that make these the best shrimp tacos is the cilantro lime cole slaw and the cilantro lime cream sauce. It has an amazing flavor and adds a unique texture that compliments the shrimp. This has become one of my families favorite Mexican recipes. We love to have them with Fresh Guacamole or a side of Mexican Rice. But, they will compliment any of your favorite Mexican style side dishes.
Cilantro Lime Shrimp Tacos Ingredients
- Fresh shrimp (peeled, de-veined and tails removed)
- Black pepper
- Garlic salt
- Chili powder
- Paprika
- Onion powder
- Dried cilantro
- Unsalted butter
- Olive oil
Ingredients for Cilantro Lime Cole Slaw
- Red cabbage (shredded)
- Green cabbage (shredded)
- Red onion (thinly sliced)
- Fresh lime (squeezed)
- White wine vinegar
- Salt
- Black pepper
Ingredients For Cilantro Lime Cream Sauce
- Sour cream
- Ranch dressing mix
- Fresh cilantro (chopped)
- Fresh lime (squeezed)
- Paprika
- Garlic (minced)
- Salt
- Black pepper
How To Make Cilantro Lime Shrimp Tacos
Cilantro Lime Shrimp Tacos
Ingredients
- 8 corn or flour tortillas
Shrimp
- 1 pound fresh shrimp (peeled, deveined and tails removed)
- 1 tsp pepper
- 1 tsp garlic salt
- ½ tsp chili powder
- ½ tsp paprika
- ½ tsp onion powder
- ½ tsp dried cilantro
- 1 tbsp unsalted butter
- 1 tbsp olive oil
Shredded Cabbage Mix
- 1½ cups red cabbage (shredded)
- 1½ cups green cabbage (shredded)
- ½ cup red onion (thinly sliced)
- ½ fresh lime (squeezed)
- 1 tbsp white wine vinegar
- ¼ tsp salt
- ½ tsp black pepper
Cilantro lime cream sauce
- 1 cup sour cream
- 1 tbsp ranch dressing mix
- 2 tbsp fresh cilantro (chopped)
- ¼ tsp paprika
- 1 clove garlic (minced)
- ¼ tsp salt
- ½ tsp black pepper
- ½ fresh lime (squeezed)
Instructions
- Shred red and green cabbage and add to a medium mixing bowl. Add red onion, white wine vinegar, salt, black pepper and squeeze ½ fresh lime juice into bowl. Mix well to incorporate and set aside.
- In a separate medium bowl add sour cream, ranch dressing mix, fresh cilantro, paprika, minced garlic, salt, black pepper and squeeze ½ fresh lime juice into bowl. Mix well to incorporate and set aside.
- Preheat the oven to 200 degrees. Wrap tortillas in foil and place in oven to warm.
- In a small bowl add black pepper, garlic salt, chili powder, paprika, onion powder and dried cilantro. Mix all spices together well. Lay out peeled and de-veined shrimp and sprinkle half the spice mixture over them. Then flip the shrimp over and sprinkle remaining spice mixture on them.
- In a large pan or skillet, heat olive oil and butter over medium heat until melted. Add shrimp and cook until pink and there is a light char on each side. About 2 minutes each side.
- Remove tortillas from oven. Place 2 tortillas on indivual plates and add a layer of cilantro lime cole slaw. Then add 3-4 cooked shrimp and top with cilantro lime cream sauce. Garnish with fresh cilantro and limes. Enjoy!
Notes
Nutrition
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