Name: Shrimp Tacos with Creamy Cilantro-Lime Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mexican
Ingredients: Shrimp Taco Sauce:; ¾ cup plain Greek yogurt; ½ cup mayonnaise; 2 tablespoons freshly squeezed lime juice; ½ cup fresh cilantro leaves, tightly packed; ½ medium jalapeño, deseeded and membrane removed; Salt and pepper to taste; 1–2 tablespoons water (optional, to thin); Shrimp:; 1 pound medium shrimp, thawed, peeled, and deveined; 1 tablespoon olive oil; ½ teaspoon paprika; ½ teaspoon ground cumin; ½ teaspoon chili powder; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; ⅛ teaspoon crushed red pepper flakes (optional); 1 tablespoon unsalted butter; 1 clove garlic, minced; 1 tablespoon fresh lime juice; Tacos:; 8 corn tortillas; 3 cups shredded green cabbage; 1 cup crumbled feta cheese; ¼ cup finely chopped fresh cilantro; 1 medium jalapeño, thinly sliced; 1 medium avocado, diced; 1 large lime, cut into wedges

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Shrimp Tacos with a creamy cilantro-lime sauce are the ultimate combination of smoky, spicy shrimp wrapped in charred corn tortillas, topped with fresh cabbage, avocado, jalapeños, crumbled feta, and a zesty homemade sauce. Quick, flavorful, and utterly satisfying, these tacos bring restaurant-quality flavor straight to your kitchen.

Why You’ll Love This Recipe

These shrimp tacos are packed with bold flavors and textures that will take your taco game to the next level. The creamy cilantro-lime sauce adds a refreshing tang, while the seared shrimp bring the perfect amount of spice. The crunchy cabbage and creamy avocado balance out the heat, and the feta adds a salty, savory element. Plus, it all comes together in less than 30 minutes, making it a go-to weeknight meal or a crowd-pleasing option for taco nights.

Shrimp Tacos with Creamy Cilantro-Lime Sauce

Ingredients

For the Shrimp Taco Sauce:

¾ cup plain Greek yogurt
½ cup mayonnaise
2 tablespoons freshly squeezed lime juice
½ cup fresh cilantro leaves, tightly packed
½ medium jalapeño, deseeded and membrane removed
Salt and pepper to taste
1–2 tablespoons water (optional, to thin)

For the Shrimp:

1 pound medium shrimp, thawed, peeled, and deveined
1 tablespoon olive oil
½ teaspoon paprika
½ teaspoon ground cumin
½ teaspoon chili powder
½ teaspoon salt
¼ teaspoon freshly ground black pepper
⅛ teaspoon crushed red pepper flakes (optional)
1 tablespoon unsalted butter
1 clove garlic, minced
1 tablespoon fresh lime juice

For the Tacos:

8 corn tortillas
3 cups shredded green cabbage
1 cup crumbled feta cheese
¼ cup finely chopped fresh cilantro
1 medium jalapeño, thinly sliced
1 medium avocado, diced
1 large lime, cut into wedges

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Taco Sauce: Blend Greek yogurt, mayonnaise, lime juice, cilantro, jalapeño, salt, and pepper until smooth. Add water to thin if needed. Set aside.
Season the Shrimp: Mix paprika, cumin, chili powder, red pepper flakes, salt, and pepper in a bowl. Pat shrimp dry and toss with seasoning.
Cook the Shrimp: Heat olive oil in a large skillet over medium heat. Sear shrimp in a single layer for 2–3 minutes per side until pink and opaque. Add butter and garlic, cook for 30–60 seconds until fragrant. Remove from heat and drizzle with lime juice.
Char the Tortillas: Using tongs, toast each tortilla over an open flame or in a dry skillet for 10–20 seconds per side until charred.
Assemble the Tacos: Fill each tortilla with shrimp, cabbage, avocado, jalapeño, feta, and cilantro. Drizzle generously with taco sauce and a squeeze of lime.

Servings and Timing

Prep Time: 20 minutes
Cooking Time: 10 minutes
Total Time: 30 minutes
Servings: 8 tacos

Variations

Grilled Shrimp: For a smoky flavor, grill the shrimp instead of pan-searing.
Vegetarian: Swap the shrimp with sautéed mushrooms or cauliflower for a veggie-friendly option.
Sauce Options: Try a spicy aioli or avocado-based sauce for a different twist.

Storage/Reheating

These shrimp tacos are best enjoyed fresh, but you can store the shrimp and sauce separately in the fridge for up to 2 days. Reheat the shrimp in a skillet over medium heat for a few minutes, or enjoy the shrimp cold in a salad.

FAQs

How can I make the shrimp spicier?

Add more crushed red pepper flakes or a dash of hot sauce to the shrimp seasoning or sauce.

Can I use frozen shrimp?

Yes, just be sure to thaw them completely before cooking.

What tortillas should I use?

Corn tortillas are traditional and add a nice texture, but flour tortillas will work too if you prefer them.

Can I make the sauce ahead of time?

Yes, the cilantro-lime sauce can be made up to 2 days in advance and stored in the fridge.

How do I prevent the shrimp from overcooking?

Cook the shrimp for 2–3 minutes per side, just until they turn pink and opaque.

Can I substitute the feta cheese?

Yes, you can use crumbled goat cheese or cotija cheese for a different flavor.

Is this recipe gluten-free?

Yes, as long as you use corn tortillas, this recipe is naturally gluten-free.

Can I add other toppings to the tacos?

Feel free to add pickled onions, sour cream, or sliced radishes for extra flavor.

How do I make the sauce thinner?

Add water, one tablespoon at a time, until the sauce reaches your desired consistency.

Can I use store-bought taco seasoning instead of the spices for the shrimp?

Yes, you can substitute with your favorite taco seasoning mix.

Conclusion

These shrimp tacos with creamy cilantro-lime sauce are a perfect blend of spicy, creamy, and fresh ingredients that come together quickly for a delicious meal. Whether you’re hosting taco night or making a weeknight dinner, these tacos are sure to impress. Simple, flavorful, and made in just 30 minutes—what’s not to love?

Emma