Description
These cilantro lime shrimp tacos are fresh, zesty, and quick to prepare, featuring juicy shrimp, bright citrus, and a creamy tangy sauce. Perfect for a light yet satisfying meal any day of the week.
Ingredients
450 g raw shrimp, peeled and deveined
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika
Salt to taste
Black pepper to taste
Juice of 2 limes
1/4 cup fresh cilantro, chopped
8 small tortillas
1 cup shredded cabbage
1/2 cup sour cream or Greek yogurt
1 tablespoon lime juice (for sauce)
Instructions
- Toss the shrimp in a bowl with olive oil, garlic, chili powder, cumin, paprika, salt, and black pepper until evenly coated.
- Heat a skillet over medium-high heat and cook the shrimp for 2–3 minutes per side until pink and fully cooked.
- Remove from heat, squeeze fresh lime juice over the shrimp, and sprinkle with chopped cilantro.
- In a separate bowl, mix sour cream or Greek yogurt with lime juice to create a sauce.
- Warm the tortillas in a dry skillet or microwave until soft.
- Assemble tacos by adding shrimp to each tortilla, topping with shredded cabbage, and drizzling with lime sauce. Serve immediately.
Notes
Swap shrimp with grilled chicken or fish for variation.
Add cayenne or jalapeños for extra heat.
Include radishes or carrots for added crunch.
Use corn tortillas for a more traditional option.
Store cooked shrimp in an airtight container in the refrigerator for up to 2 days.
Reheat gently in a skillet over low heat to avoid overcooking.
Use plant-based yogurt or sour cream for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 180 mg
