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Cilantro Lime Shrimp Tacos

Cilantro lime shrimp tacos with tender pink shrimp are tossed in a bright garlic-cilantro-lime sauce and quickly seared until just cooked through. Layer the tacos with purple cabbage and creamy crema for a fresh, vibrant finish.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

large shrimp, peeled and deveined
  • 1.5 lb large shrimp, peeled and deveined
olive oil
  • 3 tbsp olive oil
fresh cilantro, chopped
  • 0.5 cup fresh cilantro, chopped
garlic, minced
  • 3 cloves garlic, minced
limes, juiced
  • 3 limes limes, juiced
cumin
  • 0.5 tsp cumin
red pepper flakes
  • 0.25 tsp red pepper flakes
corn tortillas
  • 8 corn tortillas
purple cabbage, shredded
  • 1 cup purple cabbage, shredded
avocado, sliced
  • 0.5 avocado, sliced
crema or sour cream
  • crema or sour cream
salt and pepper
  • salt and pepper

Equipment

  • 1 cast iron skillet

Method
 

Make the cilantro lime shrimp
  1. Combine olive oil, chopped fresh cilantro, minced garlic, lime juice, cumin, red pepper flakes, salt, and pepper in a bowl until evenly mixed. Add the shrimp and toss to coat so every piece has green-lime seasoning.
Cook the shrimp
  1. Heat a large cast iron skillet over high heat until hot, then add the shrimp in an even layer. Cook for 2-3 minutes per side until the shrimp are pink and just cooked through, turning once and watching for quick browning on the edges.
Warm tortillas and assemble
  1. Warm the corn tortillas on the stovetop for about 30 seconds per side. Keep them warm as you build each taco so the tortillas stay flexible.
  2. Fill each tortilla with cilantro lime shrimp, purple cabbage, and avocado slices. Drizzle with crema or sour cream, then serve immediately while the shrimp are hot.

Notes

Pro tip: If your shrimp release liquid while cooking, let it cook off for a minute in the hot skillet before serving so the sauce clings to the shrimp. Store leftovers in an airtight container in the fridge for up to 2 days; reheat in a skillet over medium-high just until warmed (avoid overcooking). Freezing is not recommended for best texture. For a lighter option, swap crema or sour cream for plain Greek yogurt.