Cilantro Lime Shrimp Tacos Recipe
Prep Time:
55 minutes
Cook Time:
8 minutes
Servings:
4 Servings
Ingredients
  • 1 ½ cup fresh cilantro, leaves and stems, chopped, divided
  • 3 garlic cloves, minced, divided
  • 3 ½ limes, juiced, divided
  • 1 ½ jalapeños, minced, divided
  • 3 cups diced tomatoes, divided
  • 2 purple onions, diced, divided
  • 1 ½ pound large shrimp, peeled and deveined
  • 1 small head green cabbage, shredded
  • 2 tablespoons olive oil, divided
  • Salt and pepper to taste
  • 8 corn tortillas
  • Jalapeno slices, to garnish
  • ¼ cup fresh whole cilantro leaves, for garnish
Directions
  1. Mix 1 cup cilantro, 1 minced garlic clove, the juice of 2 limes, 1 minced jalapeño, 2 cups diced tomatoes, and 1 diced purple onion.
  2. Marinate the shrimp in the mixture for 30 minutes in the fridge.
  3. To make the slaw, toss the cabbage with ½ cup cilantro, 2 minced garlic cloves, juice of half a lime, 1 tablespoon olive oil, salt, and pepper. Set aside.
  4. To make the pico de gallo, combine the remaining diced tomato, ½ jalapeno, and remaining diced onion. Season with the remaining lime juice, salt, and pepper, then set aside.
  5. Heat a cast iron pan over medium-high heat.
  6. Cook the shrimp mixture in 1 tablespoon of olive oil for 3-4 minutes per side, until opaque. Chop the shrimp into bite-sized pieces.
  7. Warm the tortillas in a dry skillet.
  8. Fill each tortilla with shrimp. Top with cabbage slaw, pico de gallo, jalapeño slices, and cilantro leaves.
  9. Serve immediately.