Cilantro Lime Shrimp Tacos

$- 1 lb shrimp, peeled and deveined - 3 tablespoons olive oil - 2 tablespoons fresh lime juice - Zest of 1 lime - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - Salt and pepper to taste - 8 small corn or flour tortillas - 1 cup red cabbage, shredded - 1 avocado, sliced - 1/2 cup cherry tomatoes, halved - Fresh cilantro leaves for garnish - Lime wedges for serving Using fresh ingredients makes a big difference. Fresh shrimp gives you a sweet and tender bite. Fresh lime juice adds bright flavor and zesty notes. Fresh garlic packs a bold punch that dried garlic just can’t match. For spices, you can use dried cumin and chili powder. They work well here and are easy to find. However, always choose fresh herbs for garnishing. They lift the dish and add a pop of color. For shrimp, look for wild-caught varieties. They are more flavorful than farmed shrimp. I recommend brands like Vital Choice or Sea to Table. For olive oil, choose extra virgin for the best taste. Brands like California Olive Ranch or Colavita are great choices. When it comes to spices, McCormick is a reliable brand for cumin and chili powder. Lastly, fresh cilantro should be bright green and fragrant. Always check for freshness to ensure the best flavor in your tacos. {{ingredient_image_1}} First, grab a bowl and whisk together 3 tablespoons of olive oil, 2 tablespoons of fresh lime juice, and the zest of one lime. Add 2 minced cloves of garlic, 1 teaspoon of ground cumin, 1 teaspoon of chili powder, salt, and pepper. This creates a tasty marinade. Now, add 1 pound of peeled and deveined shrimp to the bowl. Toss the shrimp well to coat them in the marinade. Let the shrimp sit for 15 to 20 minutes. This time helps the shrimp soak up all the great flavors. While the shrimp is marinating, heat a skillet on medium-high heat. Once hot, add the shrimp. Cook the shrimp for about 2 to 3 minutes on each side. You want them to turn pink and opaque. This shows they are cooked well. Be careful not to overcook the shrimp. They can become rubbery if cooked too long. Now it's time to put everything together! Warm 8 small corn or flour tortillas in a separate skillet. You can also warm them over a flame for a few seconds on each side. This makes them soft and easy to fold. Once warmed, place a few shrimp in each tortilla. Top with shredded red cabbage, sliced avocado, and halved cherry tomatoes. Finish off with fresh cilantro leaves for a burst of flavor. Serve your tacos with lime wedges on the side. Squeeze the lime over the tacos for a fresh kick! When picking shrimp, freshness is key. Look for shrimp that smells like the ocean, not fishy. Choose shrimp with a firm texture and a nice sheen. If you can, buy shrimp that is wild-caught. It often has better taste and texture. If you go for frozen shrimp, check that it is flash-frozen. This keeps it fresh until you are ready to cook. One common mistake is overcooking the shrimp. It should turn pink and opaque in just 2-3 minutes. If you cook it too long, it can become rubbery. Another mistake is not letting the shrimp marinate long enough. Aim for at least 15 minutes. This allows the flavors to soak in. Also, don’t skip the lime juice; it adds a bright flavor that makes a difference. You can boost the flavor of your tacos by adding more spices. Try a pinch of smoked paprika for a smoky touch. A dash of cayenne pepper will add a kick if you like spice. Fresh herbs, like parsley or dill, can also enhance the taste. Remember to taste as you go. This helps you find the perfect balance of flavors. Pro Tips Marinate Longer for More Flavor: If you have time, let the shrimp marinate for 30-60 minutes to enhance the flavor profile even further. Customize Your Spice Level: Adjust the chili powder to your preferred spice level. You can also add a pinch of cayenne pepper for an extra kick! Use Fresh Ingredients: Fresh lime juice and garlic make a big difference in taste. Always opt for fresh over bottled when possible. Serve with a Side: Pair these tacos with a fresh salad or a side of black beans for a complete meal. {{image_2}} You can swap shrimp for other proteins in these tacos. Chicken is a great choice. Just use the same marinade. Cook until no longer pink. Fish like tilapia or cod also works well. Grill or pan-sear it to keep it light. Tofu is another option. Press and cube it, then marinate like the shrimp. To make these tacos vegetarian, skip the shrimp. Use grilled vegetables like zucchini and bell peppers instead. They add nice texture and flavor. For a vegan option, try jackfruit. Cook it with the same spices for a pulled texture. It soaks up flavors well and is unique. You can change up the flavors in these tacos. Add fruits like mango or pineapple for sweetness. Their juices mix well with the lime and spices. You can also try different salsas. A mango salsa or a spicy corn salsa can bring a fresh twist. Don't forget about extra toppings! Add jalapeños for heat or radishes for crunch. To keep your leftover tacos fresh, first, remove the toppings. The cabbage, avocado, and tomatoes do not store well. Place the shrimp in an airtight container. You can store the shrimp in the fridge for up to two days. Keep the tortillas in a separate bag or container. This way, you avoid soggy tacos. If you want to save shrimp for later, freezing is a great option. Place the marinated shrimp in a freezer bag. Press out as much air as possible before sealing. You can freeze shrimp for up to three months. When ready to use, thaw the shrimp in the fridge overnight. This keeps them safe and tasty. When reheating shrimp, do it gently. You can use a skillet over low heat. Add a little olive oil if needed. Heat the shrimp just until warm. Avoid cooking them too long to keep them tender. For tortillas, warm them in a skillet for a few seconds on each side. This makes them soft and easy to fold. Enjoy your fresh flavor! Yes, you can use frozen shrimp. Just make sure to thaw them first. I suggest placing them in the fridge overnight or running them under cool water. This way, the shrimp will absorb the marinade better. Frozen shrimp still taste great in these tacos! If you don’t have tortillas, try lettuce wraps. They make a fresh, crunchy base. You can also use rice paper or even pita bread. Each option adds a unique taste and texture to your tacos. To make these tacos gluten-free, use corn tortillas. They are naturally gluten-free and work perfectly. Always check the label to ensure they are safe. You can also use lettuce wraps for a fun and healthy twist! In this post, we explored the best ingredients for shrimp tacos, from fresh to dried options. I shared step-by-step instructions for marinating and cooking shrimp perfectly. You learned tips for picking quality shrimp and avoiding mistakes. We also discussed fun variations, like vegetarian options and flavor swaps. Lastly, I provided storage tips to keep your tacos fresh. With this knowledge, you can create tasty shrimp tacos that impress everyone. Enjoy every bite and get creative!$

Cilantro Lime Shrimp Tacos

Delicious shrimp tacos with a zesty cilantro lime marinade, topped with fresh vegetables.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 20

Total Time 40

Course Main Course

Cuisine Mexican

Servings 4

Calories 300 kcal

Ingredients

1 lb shrimp, peeled and deveined
3 tablespoons olive oil
2 tablespoons fresh lime juice
1 zest lime
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
to taste salt and pepper
8 small corn or flour tortillas
1 cup red cabbage, shredded
1 whole avocado, sliced
1/2 cup cherry tomatoes, halved
to taste fresh cilantro leaves for garnish
as needed lime wedges for serving

Instructions

In a bowl, whisk together olive oil, lime juice, lime zest, minced garlic, cumin, chili powder, salt, and pepper to create a marinade.
Add the shrimp to the marinade, tossing to coat. Let it marinate for about 15-20 minutes to absorb the flavors.
While the shrimp is marinating, prepare the toppings by shredding the red cabbage, slicing the avocado, and halving the cherry tomatoes.
Heat a skillet over medium-high heat and add the marinated shrimp once the skillet is hot. Sauté the shrimp for about 2-3 minutes per side or until they turn pink and opaque.
Warm the tortillas in a separate skillet or directly over a flame for a few seconds on each side until pliable.
Assemble the tacos: place a few shrimp in each tortilla, top with shredded cabbage, avocado, and cherry tomatoes.
Garnish with fresh cilantro leaves and serve with lime wedges on the side for squeezing over the tacos.

Notes

Let the shrimp marinate for maximum flavor.

Keyword cilantro, easy, lime, shrimp, tacos