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Cilantro Lime Shrimp Tacos
5 from 45 votes

Cilantro Lime Shrimp Tacos

Cilantro Lime Shrimp Tacos feature lightly spiced sautéed shrimp served with a refreshing slaw of shredded lettuce, cabbage, jalapeño, and cilantro tossed in ranch dressing, all folded into soft corn tortillas. The combination creates a balance of spicy, tangy, creamy, and fresh flavors with tender shrimp and crunchy vegetables in every bite. Adjustable heat levels make these tacos adaptable to different spice preferences.

Prep Time
12 mins
Cook Time
6 mins
Total Time
18 mins
Servings: 8 servings
Calories: 159 kcal
Course: Main Course
Cuisine: Mexican

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

    Cup of Yum
  1. 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!
  2. Set prepped shrimp in the fridge, covered while you make your slaw.
  3. 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.
  4. Pat shrimp dry and season with chili powder, paprika, garlic powder, cumin, cayenne pepper and salt. Mix well to coat both sides.
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 8 servings

Amount Per Serving

Calories 159

% 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.