Cilantro-Lime Shrimp Tacos
Are you tired of making the same tacos every week? With so many options, why not spice up your Taco Tuesday with these cilantro-lime shrimp tacos!
Tacos are an easy and delicious meal that everyone loves. These cilantro-lime shrimp tacos are a new spin on an old favorite. The shrimp are tossed in a spicy seasoning blend, then sauteed and placed on top of creamy avocado-lime coleslaw and wrap it in a corn or flour tortilla.
We recommend topping your tacos with extra cilantro-lime dressing and the cheese of your choice. (A mild white cheese like Cotija cheese or shredded mozzarella goes best with these tasty tacos). Not a fan of cilantro? You can substitute basil or chives!
Cilantro-Lime Shrimp Taco Recipe
- Shrimp Spice Mix
- 2 tsp chili powder
- 2 tsp cumin
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1 tsp coarse sea salt
- 1 lb. shrimp, peeled and deveined, tails removed
- Cilantro-Lime Sauce
- 4 Tbsp lime juice or juice from 2 limes
- 1/2 cup Greek yogurt or sour cream
- 1/4 cup oil
- 1/4 cup water
- 1/2 cup chopped green onions
- 1/2 cup cilantro leaves
- 2 cloves garlic
- 1 tsp coarse sea salt
- Avocado Coleslaw
- 2 c. shredded green cabbage
- 1/4 c. cilantro
- 1/4 red onion, thinly sliced
- 1 avocado, thinly sliced
Pour the ingredients for the cilantro-lime sauce into a blender or food processor. Pulse until the sauce is smooth. Place the ingredients for the avocado coleslaw in a medium-size bowl. Mix together. Then pour half of the cilantro-lime dressing over the coleslaw and toss. (Reserve the other half to spoon over your tacos). Combine the ingredients for the shrimp spice mix in a small bowl. Pat the shrimp dry using paper towels. (This will help the shrimp to brown nicely). Then drop them into the bowl with the spice mix and toss until each shrimp is coated in spices. Heat a large skillet over medium-high. Once the pan is preheated, drizzle or spray the pan with oil. Then add the shrimp to the pan. Leave space in between the shrimp. Sauté each piece of shrimp for 5-8 minutes. Only turn each piece once, when you notice that the bottom looks golden. Remove from heat as soon as it is opaque. (It should curl up into a C-shape.) Immediately place shrimp in a serving dish to enjoy.
This recipe will make around eight tacos. Spoon the coleslaw into the tortilla first, then top with shrimp, cheese of your choice, and extra cilantro-lime sauce.
Not sure how to tell if the shrimp you pick up at the store is fresh?
If you are buying raw shrimp, pay attention to its look, feel, and smell. Avoid raw shrimp that has a soft shell, looks slimy, or smells like ammonia. Any one of those is a sign that the shrimp isn’t fresh. Don’t be afraid to head into the frozen section to pick up shrimp. Shrimp is flash-frozen as soon as it’s caught. You can find some of the freshest shrimp in the frozen section.
At City Fish Market, you can find a wide variety of shrimp. We carry medium, large and jumbo shrimp in the shell as well as peeled and deveined. You can always expect to find the best quality seafood at City Fish Market in Wethersfield, CT!