Can I use frozen shrimp for this recipe?

Absolutely! Just make sure to thaw them completely and pat them dry before cooking. Frozen shrimp are often a great option as they're frozen right after catching, preserving their freshness. I prefer tail-off shrimp for tacos as they're easier to eat.

I'm not a fan of cilantro. What can I substitute?

If you're among those who find cilantro tastes like soap (it's genetic!), try using a combination of fresh parsley and mint instead. You'll get a different but still fresh and vibrant flavor profile that works wonderfully with the lime and shrimp.

How can I make these tacos gluten-free?

Good news! This recipe is naturally gluten-free as long as you use 100% corn tortillas. Just double-check your tortilla packaging to make sure they don't contain wheat flour, as some corn tortillas do include wheat.

Can I prepare these for a larger crowd?

These tacos scale up beautifully for a crowd. You can easily double or triple the recipe. For serving a large group, consider setting up a taco bar with all components separate so guests can build their own tacos with their preferred amounts of toppings.

Cilantro-Lime Shrimp Tacos Recipe

Description

These Cilantro-Lime Shrimp Tacos are bursting with vibrant, fresh flavors and a satisfying crunch. Featuring perfectly seasoned shrimp, a tangy cilantro lime slaw, and a drizzle of zesty sauce, these tacos make for a quick, easy, and delicious dinner or a fun taco night option. Paired with warm corn tortillas and garnished with queso fresco, they’re sure to impress both your family and friends.

Ingredients

Units Scale

For the Sauce

1/4 cup chopped fresh cilantro
1/4 cup olive oil
2 limes, juiced
1 serrano pepper, finely diced
1/4 teaspoon salt
1/2 teaspoon crushed red pepper flakes

For the Shrimp

2 pounds raw shrimp, tails removed
1/2 teaspoon paprika

For the Slaw

2 cups shredded green cabbage
1/4 cup chopped fresh cilantro
2 tablespoons sour cream

For the Tacos

12 corn tortillas
Lime wedges, for serving
1/4 cup crumbled queso fresco

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Instructions

Prepare the Sauce
In a small bowl, whisk together the chopped cilantro, olive oil, freshly squeezed lime juice, serrano pepper, salt, and crushed red pepper flakes. This vibrant sauce will be used for seasoning the shrimp and as a dressing for the slaw.
Cook the Shrimp
Heat a large skillet over medium-high heat. Toss the raw shrimp with 2 tablespoons of the prepared sauce and sprinkle with paprika. Add the shrimp to the skillet and cook until they are pink, opaque, and fully cooked through, approximately 3-5 minutes. Remove from heat and coat the cooked shrimp with 2 more tablespoons of the sauce for added flavor.
Make the Slaw
In a mixing bowl, combine the remaining sauce with the shredded green cabbage, more chopped cilantro, and the sour cream. Toss the mixture until the slaw is evenly coated and well-combined.
Assemble the Tacos
To serve, lightly warm the corn tortillas, and then add a generous spoonful of the cooked shrimp onto each tortilla. Top with the prepared slaw, sprinkle crumbled queso fresco over the top, and serve with lime wedges for squeezing over each taco.

Notes

Serrano pepper adds a nice kick, but you can substitute it with jalapeño if preferred or adjust the amount for milder heat.
Warm the tortillas in a skillet or directly over a gas flame for a lightly charred flavor.
For extra creaminess, consider adding a drizzle of Mexican crema or a dollop of guacamole.
Leftover shrimp can be refrigerated for up to 2 days and reused in salads or rice bowls.
If desired, replace corn tortillas with flour tortillas for a softer texture.

Nutrition

Serving Size: 2 tacos
Calories: 230
Sugar: 2g
Sodium: 320mg
Fat: 12g
Saturated Fat: 3g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 2g
Protein: 22g
Cholesterol: 160mg