Cilantro Lime Shrimp Tacos
User Reviews
5
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Prep Time
12 mins
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Cook Time
6 mins
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Total Time
18 mins
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Servings
8 servings
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Calories
159 kcal
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Course
Main Course
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Cuisine
Mexican
Cilantro Lime Shrimp Tacos
Description
This recipe for Cilantro Lime Shrimp Tacos centers around shrimp seasoned with chili powder, paprika, garlic powder, cumin, and optional cayenne pepper, then sautéed until tender and lightly charred. The tacos are complemented by a slaw made from shredded lettuce, red cabbage, jalapeño, and cilantro, tossed in ranch dressing to give a creamy and cooling texture that contrasts with the spices on the shrimp.
The shrimp cooking process involves patting dry, seasoning evenly, and cooking quickly in a hot pan with avocado oil. The slaw combines fresh, crisp vegetables and herbaceous cilantro, providing brightness and crunch. Corn tortillas are warmed and used to hold the fillings, creating traditional taco form.
These tacos suit casual meals and can be adjusted in spice level by varying the jalapeño and cayenne amounts. Cilantro can be omitted or replaced with red onion for those who prefer not to use it. The recipe yields approximately 6-8 tacos depending on shrimp size and stuffing.
Incorporating ranch dressing adds a creamy coating that binds the slaw ingredients and enhances flavor. The recipe suggests deglazing the pan for potential sauce use, though specific sauce completion is not detailed here.
Ingredients
- 1 pound Shrimp or frozen/thawed, fresh
- 1 tsp chili powder
- 1 tsp paprika sweet
- ½ tsp garlic powder
- ¼ tsp cumin ground
- ¼ tsp ground cayenne pepper (optional)
- ¼ tsp salt
- 1 TBSP avocado oil or favorite healthy oil
- 1-2 lime
- 1 cup red cabbage finely shredded chopped
- 2 cups lettuce and/or shredded green cabbage, shredded
- 2-4 TBSP ranch dressing homemade or store-bought
- 1 jalapeno pepper (diced or sliced thin)
- 8 corn tortilla soft
- ¼ cup cilantro plus extra to taste, fresh, chopped
Instructions
- Clean and peel shrimp, defrosting if needed. Lately we've been buying frozen, deveined, easy-peel shrimp. All I have to do is defrost, peel, and cook! You can also buy your shrimp already peeled if you'd like!
- Set prepped shrimp in the fridge, covered while you make your slaw.
- To make the slaw, combine shredded lettuce, cabbage, jalapeño, and cilantro in a small bowl and top with a quality all-natural ranch dressisng. (store-bought or homemade both work here!) Mix until lightly coated.
- Pat shrimp dry and season with chili powder, paprika, garlic powder, cumin, cayenne pepper and salt. Mix well to coat both sides.
- Heat a large pan or skillet to medium-high heat with 1 TBSP of oil and sauté your shrimp. Cook on each side for about 2 minutes until shrimp curl and become opaque. The cook time will depend on the heat setting you choose and the size of your shrimp, but regardless they’ll be perfectly cooked in a matter of minutes. While the shrimp are still in it, deglaze the pan with fresh squeezed lime juice and mix well.
- Warm corn tortillas in a large skillet. You can use a nonstick skillet to keep things oil-free or heat a little oil in a stainless steel skillet and lightly pan-fry your tortillas until the edges are crispy.
- Line your warmed corn tortillas with shrimp and top with a hearty scoop of slaw. Serve with lime wedges to add an extra burst of citrus. Add any extras your heart desires and dig in!
Notes
- Adjust cilantro amount or omit completely to suit personal taste or substitute with thinly sliced red onion for added flavor.
- Modify jalapeño and cayenne pepper quantities to control the spiciness of the tacos; add hot sauce for extra heat if desired.
- Estimated nutrition information is based on typical shrimp sizes and filling portions; yields 6-8 tacos depending on shrimp and stuffing quantity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Calories | 159kcal | 8% |
| Carbohydrates | 15g | 5% |
| Protein | 14g | 28% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 144mg | 48% |
| Sodium | 577mg | 24% |
| Potassium | 167mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 480IU | 10% |
| Vitamin C | 13.8mg | 15% |
| Calcium | 114mg | 11% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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