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Spicy, Cilantro Lime Shrimp Tacos

Spicy Shrimp Tacos with Cilantro Lime Cabbage Slaw — ready in 30 minutes or less and loaded with colorful cabbage, corn, spicy shrimp, jalapeños, and a homemade creamy avocado-cilantro dressing. Need I say more?!

spicy, cilantro lime shrimp tacos

Cinco de Mayo is basically National Taco Day, scratch that, National Taco Week. So I’m coming at you with another delicious fish taco recipe.

Earlier this week I shared my Blackened Salmon Taco recipe collaboration with Local Crate. And you can still order these tacos via the Local Crate website for free using promo code: NourishMoveLove! {**offer valid thru Thursday, May 5th at 9pm. Must be a mn resident and purchase one additional meal}.

But what we have going on here is delicious cumin and cayenne-loaded shrimp with an avocado-cilantro cabbage slaw that is topped with salty corn, spicy jalapeños and fresh cilantro. Wrapped up in a corn tortilla, served with a lime, blue corn tortilla chips and a corona {or margarita…a cinco de mayo requirement, right?!}.

spicy, cilantro lime shrimp tacos

Sounds ah-maz-ing right? But I can’t take credit for this tasty recipe, that’s all Emily!

Meet Emily, she’s a dietetics student at the University of Wisconsin-Stout and lover of all things kale, sweet potato and dark chocolate {my kind of lady}!

Emily and I originally found each other on Instagram {naturally, because we are millennials}. She’s part of a dietitian trio called @tricityfoodies. I actually got to meet all three of these dietitians-in-the-making as they drove all the way from Chicago for my #partyforhermpls event! And now Emily is a #herambassador for the her initiative which makes my heart so happy!

Anyways, Emily created this recipe and I added a few minor garnishing additions {had to make it look extra camera-worthy for cinco de mayo}.

spicy, cilantro lime shrimp tacos 

spicy, cilantro lime shrimp tacos ingredients

Typically fish tacos are deep fried with a mayo based sauce, but as dietitian and healthy foodie Emily cleaned things up, including only fresh, healthy ingredients!

Opting to sauté the shrimp in olive oil and replace a mayo-based dressing with creamy avocado. Cutting out the unhealthy fats and replacing them with healthy, monounsaturated fats {the good fats known to reduce the risk of heart disease and lower cholesterol, yay}!

Of course we had to include veggies in the form of colorfully shredded cabbage and carrots; tossed in a creamy avocado-cilantro dressing. The full fat greek yogurt, avocado, cilantro and lime dressing can also double as a salad dressing, or in my case a tortilla chip dip!

spicy, cilantro lime shrimp taco lettuce wraps

If you’re really looking to up your veggie intake, or if corn tortillas aren’t your jam, you can always turn your taco into a delicious lettuce wrap.

And bonus fun fact I learned from Emily that I had to share {because I love fun facts}! Did you know that cilantro contains fat molecules similar to those in soaps? So, some people {aka cilantrophobes} taste a soapy flavor and therefore have an aversion towards cilantro. Sad day for cilantrophobes.

Well, there you have it folks, now you know what you’ll be having for dinner. These flavorful, healthy, and festive shrimp tacos with crunchy avocado-cilantro cabbage slaw are sure to be a cinco de mayo crowd-pleaser! 

Cheers to Cinco de Mayo! Now someone bring me a fresh, muddled cucumber margarita from nico’s taco and tequila bar {seriously, if you’re ever in minneapolis you must try this margaritta, so good}!

shrimp tacos_trio_vertical_1

spicy, cilantro lime shrimp tacos
Prep time
Cook time
Total time
Spicy Shrimp Tacos with Cilantro Lime Cabbage Slaw -- ready in 30 minutes or less and loaded with colorful cabbage, corn, spicy shrimp and jalapeños, and a homemade creamy avocado-cilantro dressing.
Recipe type: dinner
Serves: 3-4
  • ingredients for shrimp tacos
  • 24 large shrimp {approx. 16 oz}, thawed and peeled
  • 1 tbsp olive oil
  • ¼ tsp cumin
  • ¼ tsp cayenne
  • 4 cloves garlic, minced
  • 2 tbsp freshly squeezed lime juice
  • 6 sprigs fresh cilantro, chopped
  • 6 corn tortillas {or 6 lettuce leaves}
  • optional: corn, jalapeño and extra cilantro to garnish
  • sea salt and pepper to taste
  • ingredients for avocado cilantro dressing:
  • ¼ c full fat greek yogurt
  • 1 ½ tbsp raw honey
  • ½ clove garlic, minced
  • ½ medium avocado
  • 1 tbsp freshly squeezed lime juice
  • 6-8 sprigs fresh cilantro, chopped
  • 1 tsp water
  • ingredients for avocado-cilantro slaw:
  • 1 ¼ c cabbage, shredded
  • 1 ¼ c carrots, shredded
  • 3 tbsp avocado-cilantro dressing + more for topping
  1. to make avocado cilantro dressing, combine all ingredients {fat greek yogurt, raw honey, garlic, avocado, lime juice, cilantro, chopped} in a food processor or blender until fully combined. set aside.
  2. to make shrimp tacos, season shrimp with cumin, cayenne, and sea salt and pepper.
  3. heat olive oil in a large wok or sauté pan over medium heat. when pan is hot, add shrimp along with garlic and sauté for 4-5 minutes or until shrimp is totally pink and opaque.
  4. remove pan from heat. toss with lime juice and cilantro. set aside.
  5. to make avocado-cilantro slaw, combine cabbage and carrots. toss in 3-4 tbsp avocado-cilantro dressing. set aside.
  6. to serve tacos, top corn tortillas or lettuce leaves with ¼ c shrimp mixture {3-4 shrimp per taco} and ¼ c avocado-cilantro slaw. Garnish with optional corn, jalapeños and additional cilantro. Drizzle with remaining avocado-cilantro dressing.

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