Lime & Cilantro Shrimp Tacos
Tired of the same old dinner? These zesty shrimp tacos take 20 minutes from prep to plate.
When you're exhausted after a long day, the last thing you want is a complicated multi-step meal. These lime and cilantro shrimp tacos are designed for exactly that moment—providing high flavor with very little effort. The shrimp sears quickly in a hot pan, picking up a beautiful char while soaking up fresh citrus notes. We use a simple slaw to add a satisfying crunch without needing to cook extra components. You can make these on a weeknight when you need something that feels like a treat but doesn't require an hour in the kitchen. The bright scent of toasted cumin and lime zest will instantly lift your mood while you enjoy a fresh, vibrant dinner.
Ingredients
- 1 lb large shrimp — peeled and deveined
- 1 tsp cumin
- 1 tsp chili powder
- 2 tbsp lime juice
- 0.5 cup cabbage mix
- 8 unit small corn tortillas
- 2 tbsp olive oil
- 1 pinch salt
Method
- 1 Pat the shrimp dry with paper towels and toss in a bowl with olive oil, cumin, chili powder, and salt.
- 2 Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until opaque and slightly charred.
- 3 While shrimp cooks, toss the cabbage mix with half of the lime juice and a pinch of salt in a small bowl.
- 4 Warm the tortillas in a dry skillet or microwave for 30 seconds wrapped in a damp cloth.
- 5 Assemble by placing a handful of shrimp and a heap of slaw onto each tortilla. Drizzle with remaining lime juice before serving.
Variations
- Vegetarian Swap — Replace the shrimp with 1 block of cubed firm tofu or canned chickpeas.
- Speedy Mode — Use pre-shredded cabbage and skip the extra lime drizzle to save 3 minutes.
Notes
For extra kick, garnish with fresh cilantro or sliced jalapeños if you have them lying around your fridge.
Equipment that helps
- Large Skillet — Ensures even searing of the shrimp for a nice crust.
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