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Cilantro Lime Shrimp Tacos

Cilantro lime shrimp tacos with tender pink shrimp are quick to cook and bursting with fresh lime juice. Tossed in garlic-cilantro seasoning, the shrimp is served in warm corn tortillas with crunchy purple cabbage and creamy crema.
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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
  • 1.5 lb large shrimp peeled and deveined
  • 3 tbsp olive oil
  • 0.5 cup fresh cilantro chopped
  • 3 clove garlic minced
  • 3 limes juiced
  • 0.5 tsp cumin
  • 0.25 tsp red pepper flakes
  • 0.01 Salt and pepper to taste
Taco assembly
  • 8 corn tortillas
  • 1 cup shredded purple cabbage
  • 0.5 avocado avocado sliced (about 1/2 per taco)
  • 1 Crema or sour cream for drizzling

Equipment

  • 1 cast iron skillet

Method
 

Make the cilantro lime shrimp coating
  1. Combine olive oil, cilantro, garlic, lime juice, cumin, red pepper flakes, salt, and pepper in a bowl, then stir until evenly mixed. Add the shrimp and toss to coat so every piece looks glossy and seasoned.
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.
Warm tortillas and assemble tacos
  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 with bright lime wedges if desired.

Notes

For the brightest flavor, juice the limes right before cooking and keep the shrimp moving in the skillet so they stay tender. Refrigerate leftovers in a sealed container up to 2 days; rewarm gently so the shrimp doesn’t overcook. For a dairy-free option, swap crema with a plant-based crema or use mashed avocado thinned with lime juice for a creamy drizzle.