Cilantro Lime Shrimp Tacos
Cilantro Lime Shrimp Tacos are tasty tacos with seasoned shrimp, sliced red cabbage, diced avocados and a creamy dressing made with mayo, Greek yogurt, lime juice and cilantro.
Cilantro Lime Shrimp Tacos are an easy seafood taco recipe that's crisp and fresh.
These shrimp tacos with avocado are perfect for a quick weeknight dinner.
This taco recipe takes about thirty minutes from start to finish and produces six tacos.
Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.
Be sure to read through the entire post so that you don't miss out on any important tips and tricks!
To make these tacos, I started by pouring some chili powder, cumin, garlic powder, salt and pepper into a small bowl.
I stirred the spices together well.
I poured some peel and deveined shrimp into a large Ziploc bag.
I added the spice mixture to the bag.
I tossed the shrimp around in the bag until they were well coated in the spice mixture.
Then I transferred the shrimp to a bowl.
I heated some oil in a skillet.
I added the shrimp to the skillet.
I cooked the shrimp until they were lightly browned on both sides.
I poured some Greek yogurt, lime juice, mayo, chopped cilantro, garlic powder, cumin, salt and pepper into a bowl.
I whisked the ingredients together well and set the bowl aside.
I warmed some small flour tortillas in the microwave.
I placed some sliced red cabbage on the tortillas first.
Then I added some diced avocado.
I placed the cooked shrimp on top of the avocado.
I drizzled the prepared cilantro lime dressing on top and then sprinkled with chopped cilantro.
Then the shrimp tacos were ready to serve.
I served my tacos with fresh lime wedges.
These shrimp and avocado tacos are perfect for summer or any other time of year.
The seasoned shrimp have a bit of a kick that's balanced out by the homemade cilantro lime sauce.
If you are looking for a simple and delicious seafood taco recipe, then you need to try these Cilantro Lime Shrimp Tacos!
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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE
Ingredients You'll Need to Make These Cilantro Lime Tacos:
- 1 pound raw medium or large shrimp, peeled and deveined, fresh or frozen (thawed first if using frozen)
- 1-2 tablespoons vegetable or olive oil
- ½ tablespoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 6 small (6-inch) flour tortillas
- 1 ½ cups red cabbage, cut into thin strips
- 1 avocado, diced
- Fresh cilantro for topping, chopped
- Lime wedges for serving
Cilantro Lime Dressing
- ½ cup plain Greek yogurt
- ¼ cup fresh lime juice
- ¼ cup mayonnaise
- 1 tablespoon fresh cilantro, chopped
- 1 small minced garlic clove or ¼ teaspoon garlic powder
- ¼ teaspoon cumin
- Salt and pepper to taste
- In a small bowl, mix together the chili powder, cumin, garlic powder, salt, and pepper.
- Add the shrimp to a zip top bag (recommended) or a medium bowl.
- Add the spice mixture to the shrimp and toss until they are completely coated.
- Heat a large pan or skillet over medium-high heat.
- Add the oil and the shrimp to the skillet.
- Cook the shrimp for 2-3 minutes on each side, until the outside is slightly browned and the shrimp is cooked through.
- While the shrimp is cooking, prepare the dressing.
- In a small bowl, whisk together the Greek yogurt, lime juice, mayonnaise, cilantro, garlic, cumin, salt, and pepper. Set aside.
- Warm the tortillas in the microwave for 10-20 seconds, until they are soft and pliable.
- Assemble the tacos by placing ¼ cup of the sliced red cabbage, some diced avocado, and 5-6 shrimp.
- Drizzle with the dressing and top with extra freshly chopped cilantro.
- Serve with lime wedges on the side and enjoy!
FAQS:
How should I store the shrimp tacos?
- You can store leftover shrimp tacos in the refrigerator for up to 3-4 days. To store, place the shrimp and toppings in an airtight container and keep the tortillas separate. When ready to eat, reheat the shrimp in a skillet or microwave and assemble the tacos with the toppings and dressing. It's best to store the dressing separately and drizzle it on just before serving. Note that the tortillas may become soggy if stored together with the shrimp and toppings, so it's best to store them separately and warm them up just before serving.
Can I make the dressing ahead of time?
- Yes, you can make the dressing ahead of time and store it in an airtight container in the refrigerator for up to 3 days.
Can I add other toppings to the tacos?
- Yes, feel free to add other toppings like diced tomatoes, sliced jalapenos, or shredded cheese to the tacos.
What are substitutions that I can make?
- You can use larger tortillas or even hard taco shells instead of small flour tortillas if you prefer. You can substitute the Greek yogurt with sour cream if you prefer a creamier dressing.
Cilantro Lime Shrimp Tacos
Cilantro Lime Shrimp Tacos are tasty tacos with seasoned shrimp, sliced red cabbage, diced avocados and a creamy dressing made with mayo, Greek yogurt, lime juice and cilantro.
Ingredients
- 1 pound raw medium or large shrimp, peeled and deveined, fresh or frozen (thawed first if using frozen)
- 1-2 tablespoons vegetable or olive oil
- ½ tablespoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 6 small (6-inch) flour tortillas
- 1 ½ cups red cabbage, cut into thin strips
- 1 avocado, diced
- Fresh cilantro for topping, chopped
- Lime wedges for serving
Cilantro Lime Dressing
- ½ cup plain Greek yogurt
- ¼ cup fresh lime juice
- ¼ cup mayonnaise
- 1 tablespoon fresh cilantro, chopped
- 1 small minced garlic clove or ¼ teaspoon garlic powder
- ¼ teaspoon cumin
- Salt and pepper to taste
Instructions
- In a small bowl, mix together the chili powder, cumin, garlic powder, salt, and pepper.
- Add the shrimp to a zip top bag (recommended) or a medium bowl.
- Add the spice mixture to the shrimp and toss until they are completely coated.
- Heat a large pan or skillet over medium-high heat.
- Add the oil and the shrimp to the skillet.
- Cook the shrimp for 2-3 minutes on each side, until the outside is slightly browned and the shrimp is cooked through.
- While the shrimp is cooking, prepare the dressing.
- In a small bowl, whisk together the Greek yogurt, lime juice, mayonnaise, cilantro, garlic, cumin, salt, and pepper. Set aside.
- Warm the tortillas in the microwave for 10-20 seconds, until they are soft and pliable.
- Assemble the tacos by placing ¼ cup of the sliced red cabbage, some diced avocado, and 5-6 shrimp.
- Drizzle with the dressing and top with extra freshly chopped cilantro.
- Serve with lime wedges on the side and enjoy!
Notes
- Adding the shrimp to a zip top bag and shaking it around with the spices is the fastest and easiest way to coat them, but a bowl can be used if desired!
- The shrimp cook quickly, so be sure they’re slightly browned and crispy on the outside and pink on the inside. Do not overcook.
- For the size of the taco shell, 5-6 large shrimp work great. If using medium sized shrimp, 6-7 can be added. Feel free to use any ratio of the ingredients you like.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 333Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 7mgSodium: 441mgCarbohydrates: 37gFiber: 6gSugar: 3gProtein: 8g
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Hi! My name is Erin and I have been here since 2016 sharing simple family friendly recipes that can be prepared by any home cook. Get ready to whip up delicious meals in no time!
This was absolutely delicious!
My family loved it , easy to prepare!