BEST Cilantro Lime Shrimp Tacos
These Cilantro Lime Shrimp Tacos deliver a burst of fresh and zesty flavors in every bite. Succulent shrimp are marinated and cooked to perfection, then nestled in warm tortillas with a creamy cilantro lime sauce and your favorite toppings for a quick, easy, and satisfying meal.
Equipment
- Medium bowl
- Large skillet
- Small bowl
- Whisk
- Measuring cups and spoons
- Cutting board
- Knife
- Garlic press
- Lime juicer
- Colander
- Tongs or spatula
- Tortilla warmer or skillet
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- ¼ cup chopped fresh cilantro
- Juice of 2 limes
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup sour cream or Greek yogurt
- ¼ cup mayonnaise
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
- 1 clove garlic, minced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon milk or water optional, to thin sauce
- 12 corn or flour tortillas
- Shredded cabbage optional topping
- Avocado slices optional topping
- Pico de gallo optional topping
- Crumbled queso fresco optional topping
- Pickled onions optional topping
Instructions
- In a medium bowl, combine the shrimp, olive oil, minced garlic, chopped cilantro, lime juice, chili powder, cumin, salt, and pepper. Toss to coat the shrimp evenly.
- Heat a large skillet over medium-high heat. Add the shrimp mixture to the skillet in a single layer. Be careful not to overcrowd the pan; you may need to cook the shrimp in batches.
- Cook the shrimp for 2-3 minutes per side, or until they turn pink and opaque and are cooked through. Be careful not to overcook the shrimp, as they can become rubbery.
- Remove the shrimp from the skillet and set aside.
- In a small bowl, combine the sour cream (or Greek yogurt), mayonnaise, chopped cilantro, lime juice, minced garlic, salt, and pepper. Stir until well combined.
- Taste and adjust seasonings as needed. If the sauce is too thick, add a tablespoon of milk or water to thin it out to your desired consistency.
- Warm the tortillas according to package instructions. I like to lightly char mine on an open flame for extra flavor.
- Place a generous amount of Cilantro Lime Shrimp in each tortilla.
- Top with Cilantro Lime Sauce and your favorite toppings, such as shredded cabbage, avocado slices, pico de gallo, or crumbled queso fresco.
- Serve immediately and enjoy!
Notes
For best results, use fresh, high-quality ingredients. To add a little heat, add a pinch of cayenne pepper to the shrimp marinade or mix some chopped jalapenos into the Cilantro Lime Sauce. Shrimp can be made ahead and stored in the refrigerator for up to 2 days. Sauce can be stored for up to 3 days. To add crunch, top with crispy fried onions or toasted pepitas. For a tropical twist, add some grilled pineapple or mango salsa. If shrimp is rubbery, it was likely overcooked. Cook only until pink and opaque. If sauce is too thick, add milk or water to thin. Warmed tortillas prevent tacos from falling apart.