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Cilantro Lime Shrimp Tacos

Cilantro lime shrimp tacos with tender pink shrimp are coated in a bright garlic-cilantro-lime mixture and quickly pan-cooked for a juicy bite. Warm corn tortillas are stuffed with purple cabbage and avocado, then finished with crema for a fresh, tangy taco.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet

Method
 

Make cilantro lime marinade
  1. Combine olive oil, cilantro, garlic, lime juice, cumin, red pepper flakes, salt, and pepper in a bowl. Add shrimp and toss to coat, until every piece looks evenly glossy.
Cook shrimp
  1. Heat a large skillet over high heat. Cook shrimp for 2-3 minutes per side until pink and just cooked through, turning once so they sear quickly.
Warm tortillas and assemble
  1. Warm tortillas on the stovetop for about 30 seconds per side. Fill each tortilla with cilantro lime shrimp, purple cabbage, and avocado slices, then drizzle with crema or sour cream and serve immediately.

Notes

Pro tip: keep the shrimp single-layer in the hot skillet so they cook fast and stay tender. Store cooked shrimp and toppings separately in the fridge up to 2 days; assemble just before serving. Freezing is not recommended for best texture. For a dairy-free option, swap crema/sour cream with a plant-based crema or omit for a lighter finish.