Cilantro Lime Shrimp Tacos (Print Version)
# Ingredients:
→ Shrimp
01 -
1 lb wild-caught shrimp, peeled and deveined
02 -
1/2 teaspoon salt
03 -
1/2 teaspoon black pepper
04 -
1 teaspoon smoked paprika
05 -
1 teaspoon garlic powder
06 -
1 teaspoon chili powder
07 -
1 tablespoon olive oil
08 -
2 tablespoons butter
09 -
1 teaspoon lime zest
10 -
2 tablespoons lime juice
11 -
2 tablespoons honey
12 -
1/2 bunch cilantro, finely chopped
→ The Rest
13 -
3 cups finely shredded green cabbage
14 -
1/2 bunch cilantro, finely chopped
15 -
1/2 cup Greek yogurt
16 -
2 tablespoons lime juice
17 -
avocado, sliced
18 -
8 6-inch tortillas (corn or flour)
19 -
extra lime wedges, for serving
# Instructions:
01 -
Pat the shrimp dry with a paper towel to remove excess moisture. Sprinkle with salt, pepper, smoked paprika, garlic powder, and chili powder. Toss to coat evenly. Heat a large skillet over medium-high heat, add olive oil, and once hot, add shrimp. Avoid overcrowding the pan by working in batches if necessary. Cook shrimp for 90 seconds per side until opaque and caramelized.
02 -
Reduce heat to low and add butter, lime zest, lime juice, and honey to the pan with the shrimp. Toss to coat and simmer for 2-3 minutes until the sauce thickens and coats the shrimp. Remove from heat and stir in chopped cilantro.
03 -
In a large bowl, combine shredded green cabbage, chopped cilantro, Greek yogurt, lime juice, and a pinch of salt. Toss until the cabbage is evenly coated with the yogurt and herbs.
04 -
Warm the tortillas using your preferred method (microwave, oven, or over a gas flame). Add a scoop of slaw, 4-6 shrimp, and spoon over some of the cilantro honey lime sauce. Finish with avocado slices and a squeeze of lime.
# Notes:
01 -
For extra flavor, warm the tortillas directly over a gas flame for a slightly charred effect.
02 -
You can substitute Greek yogurt with sour cream or mayonnaise for the slaw if preferred.