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Cilantro Lime Shrimp Tacos

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Cilantro Lime Shrimp Tacos are fresh and vibrant tacos filled with tender shrimp marinated in lime, cilantro, and spices. Topped with crisp cabbage, creamy avocado, and optional cotija cheese, these tacos deliver bright flavor in every bite.

Ingredients

  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • Juice of 2 limes
  • ¼ cup fresh cilantro, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 8 small corn or flour tortillas
  • 2 cups shredded cabbage
  • 1 avocado, sliced
  • ¼ cup fresh cilantro, chopped
  • Lime wedges
  • ½ cup crumbled cotija cheese (optional)
  • Salsa or pico de gallo, for serving

Instructions

  1. In a large bowl, combine the olive oil, lime juice, cilantro, garlic, chili powder, cumin, salt, and black pepper.
  2. Add the shrimp and toss until evenly coated.
  3. Marinate the shrimp for 15 to 20 minutes.
  4. Heat a large skillet over medium-high heat.
  5. Cook the shrimp for 2 to 3 minutes per side until pink and opaque.
  6. Remove the shrimp from the heat and set aside.
  7. Warm the tortillas in a dry skillet or according to package directions.
  8. Fill each tortilla with shredded cabbage and several shrimp.
  9. Top with avocado slices, fresh cilantro, cotija cheese, and salsa or pico de gallo if desired.
  10. Serve with lime wedges for squeezing over the tacos.

Notes

  • Grill the shrimp instead of pan-cooking for a smoky flavor.
  • Add diced jalapeños for extra heat.
  • Substitute fish, chicken, or scallops for the shrimp if desired.
  • Make a creamy cilantro-lime sauce with sour cream, lime juice, and cilantro.
  • Top with mango salsa or pineapple salsa for a sweet tropical variation.
  • Use lettuce wraps instead of tortillas for a lower-carb option.
  • Store cooked shrimp separately from toppings and tortillas for up to 3 days.

Nutrition

Find it online: https://thefamilycooking.com/cilantro-lime-shrimp-tacos/