Garcia's Lime-Cilantro Shrimp Tacos
Juicy shrimp marinated in zesty lime-cilantro sauce, served on warm corn tortillas with a refreshing avocado slaw. This mexican-inspired mexican ready in about 35 minutes pairs peeled and deveined shrimp, lime juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb, peeled and deveined shrimp
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 cup, chopped fresh cilantro
- 1, diced avocado
- 1/4 cup, finely diced red onion
- 1/4 cup shredded cabbage
- 1/4 cup lime juice
- 1/2 tsp honey
- 1/4 tsp salt
- 12 corn tortillas
- 1/4 cup (optional) sour cream
Instructions
- Step 1: In a bowl, combine 1 lb shrimp, 2 tbsp lime juice, 1 tbsp olive oil, 1 tsp chili powder, 1/2 tsp cumin, and 1/4 cup chopped cilantro. Toss to coat and marinate for 15 minutes while preparing slaw.
- Step 2: In another bowl, mix 1 diced avocado, 1/4 cup finely diced red onion, 1/4 cup shredded cabbage, 1/4 cup lime juice, 1/2 tsp honey, and 1/4 tsp salt. Stir until ingredients are evenly coated and slaw is vibrant green.
- Step 3: Heat a skillet over medium-high heat. Add shrimp with marinade and cook for 2-3 minutes per side until pink and opaque, turning once.
- Step 4: Warm 12 corn tortillas in a dry skillet for 15 seconds per side until pliable. Assemble tacos by placing 3-4 shrimp on each tortilla, topping with 2 tbsp avocado slaw, and drizzling with 1 tsp sour cream if using.
- Step 5: Serve immediately with extra lime wedges for squeezing over the top.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Garcia's Lime-Cilantro Shrimp Tacos take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Garcia's Lime-Cilantro Shrimp Tacos?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep peeled and deveined shrimp from drying out.
Can I substitute ingredients in Garcia's Lime-Cilantro Shrimp Tacos?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Garcia's Lime-Cilantro Shrimp Tacos for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Garcia's Lime-Cilantro Shrimp Tacos?
Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★★
Love how the Mexican come through in every bite.
- ★★★★☆
Really good but took about 10 minutes longer than stated.
