Description
Sweet and tangy cilantro shrimp, buttery avocado and creamy cilantro lime slaw wrapped in a soft tortilla hug and drizzled with extra sauciness.
Ingredients
Scale
- 1 lb wild-caught shrimp, peeled and deveined
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 teaspoon lime zest
- 2 tablespoons lime juice
- 2 tablespoons honey
- 1/2 bunch cilantro, finely chopped
- 3 cups finely shredded green cabbage
- 1/2 bunch cilantro, finely chopped
- 1/2 cup Greek yogurt
- 2 tablespoons lime juice
- Avocado, sliced
- 8 6-inch tortillas
- Extra lime wedges
Instructions
- Pat the shrimp dry with a paper towel to remove excess moisture. Sprinkle on the salt, pepper, smoked paprika, garlic powder and chili powder. Toss shrimp to get them evenly coated with seasonings.
- Heat a large skillet over medium high heat and add the olive oil. When the oil is hot, add the shrimp. Cook shrimp for 90 seconds, flip and cook another 90 seconds, until opaque and golden brown.
- Reduce the heat to low, add butter, lime zest, lime juice and honey, tossing to coat the shrimp. Simmer 2-3 minutes until thickened. Stir in cilantro and remove from heat.
- Place cabbage, cilantro, Greek yogurt, lime juice and a pinch of salt in a bowl. Toss until cabbage is evenly coated.
- Warm tortillas. In each, add a scoop of slaw and 4-6 shrimp. Spoon over sauce, add avocado slices and a squeeze of lime. Serve immediately.
Notes
- Refer to the recipe post for ingredient substitution ideas, expert tips, and answers to frequently asked questions.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Tacos
- Method: Stovetop
- Cuisine: Mexican