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Cilantro Lime Shrimp Tacos

Cilantro lime shrimp tacos with tender pink shrimp and vibrant green cilantro, finished with bright lime juice. Quick skillet cooking plus warm corn tortillas makes a fresh, bright taco filling ready in minutes.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cilantro lime shrimp tacos
  • 1.5 lb large shrimp peeled and deveined
  • 3 tbsp olive oil
  • 0.5 cup fresh cilantro chopped
  • 3 cloves garlic minced
  • 3 limes juiced
  • 0.5 tsp cumin
  • 0.25 tsp red pepper flakes
  • 8 corn tortillas
  • 1 cup shredded purple cabbage
  • 0.5 avocado avocado sliced (about 1/2 per taco)
  • 1 crema or sour cream
  • 1 salt to taste
  • 1 pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Make the cilantro lime shrimp coating
  1. In a bowl, combine olive oil, fresh cilantro, garlic, lime juice, cumin, red pepper flakes, salt, and pepper. Stir until evenly mixed, then add the shrimp and toss to coat.
Cook the shrimp
  1. Heat a large cast iron skillet over high heat. Cook shrimp for 2-3 minutes per side until pink and just cooked through, turning once; reduce heat slightly if it browns too fast.
Warm tortillas and assemble tacos
  1. Warm corn tortillas on the stovetop for about 30 seconds per side until pliable and lightly toasted. Fill each tortilla with cilantro lime shrimp, shredded purple cabbage, and sliced avocado, then drizzle crema or sour cream and serve immediately.

Notes

Pro tip: Toss the shrimp just before cooking so the garlic-lime coating clings well and the shrimp stays tender. Store leftovers in an airtight container in the fridge for up to 2 days; warm shrimp gently in a skillet over low heat. Freezing isn’t recommended for best texture. For a dairy-free option, use a dairy-free crema or skip the crema and add extra lime juice and a pinch of salt.