4.8 from 10 votes
Cilantro Lime Shrimp Tacos
Cilantro Lime Shrimp Tacos with pineapple salsa and zesty slaw features tender, flavorful shrimp with toasty tortillas with a bright, fruity salsa and crunchy slaw on top! These tacos offer the perfect balance of tangy, savory, and fresh elements, making them the perfect tasty meal!
Prep Time
20 mins
Cook Time
5 mins
Total Time
25 mins
Servings:
6
servings
Calories:
317 kcal
Course:
Main Course
Cuisine:
Mexican
Ingredients
For the Cilantro Lime Shrimp
- 16 oz Shrimp thawed, frozen, raw
- ½ cup cilantro chopped
- 2 tsp garlic minced
- 1 tsp chili powder
- 1 tsp salt
- 1 ½ tbsp neutral cooking oil divided, generic cooking oil
- lime juice of 2 small limes
- 18 flour tortilla small
- 18 corn tortilla small
For the Pineapple Salsa
- 8 oz pineapple chopped small, fresh
- 1 red onion small
- cilantro large handful
- lime juice of 1 small lime
- 2 jalapeno pepper deseeded and finely diced, red variety
- salt to taste
For the Zesty Slaw
- 5 oz white cabbage about 1/4 head, shredded
- 1 tbsp mayonnaise light
- lime zest and juice of 1/2 lime
- salt to taste
Instructions
- Drain the shrimp and pat dry with kitchen paper. Combine with the chopped cilantro, minced garlic, chili powder, salt, 1/2 tbsp of the oil and the lime juice, and set aside to marinate.
- To make the pineapple salsa, combine all the ingredients in a bowl and season to taste with salt.
- For the slaw, whisk together the mayonnaise, lime zest and juice, and a generous pinch of salt in the bottom of a large bowl. Add the cabbage and toss to combine. Add more salt if needed.
- Warm the tortillas, if desired, while you heat up a large cast iron skillet or non-stick frying pan over a medium high heat.
- Add the remaining 1 tbsp of oil and once it is shimmering, add the shrimp, removed from their marinade with a slotted spoon. Cook for about a minute on each side until just pink through.
- Serve with the tortillas, salsa and slaw.
Cup of Yum
Notes
- The slaw is best eaten the day it is made, but will keep in a sealed container in the fridge for the next day. The salsa will keep well for up to three days. Do not reheat the shrimp, but you can still enjoy leftovers cold the next day.
- The slaw is best eaten the day it is made, but will keep in a sealed container in the fridge for the next day. The salsa will keep well for up to three days. Do not reheat the shrimp, but you can still enjoy leftovers cold the next day.
Nutrition Information
Calories
317kcal
(16%)
Carbohydrates
47g
(16%)
Protein
21g
(42%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.02g
(1%)
Cholesterol
122mg
(41%)
Sodium
628mg
(26%)
Potassium
515mg
(11%)
Fiber
8g
(32%)
Sugar
7g
(14%)
Vitamin A
339IU
(7%)
Vitamin C
39mg
(43%)
Calcium
147mg
(15%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 317
% Daily Value*
| Calories | 317kcal | 16% |
| Carbohydrates | 47g | 16% |
| Protein | 21g | 42% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 122mg | 41% |
| Sodium | 628mg | 26% |
| Potassium | 515mg | 11% |
| Fiber | 8g | 32% |
| Sugar | 7g | 14% |
| Vitamin A | 339IU | 7% |
| Vitamin C | 39mg | 43% |
| Calcium | 147mg | 15% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.