Cilantro Lime Shrimp Tacos

Servings: 8 Tacos


  • 13 oz Jumbo, Uncooked Shrimp (approximately 24 shrimp)
  • 8 White Corn Tortillas, small
  • 30 g Cilantro Lime Dressing
  • 80 g Purple Cabbage
  • 30 g Jalapeno, diced (approximately 1)
  • 8 Cherry Tomatoes, diced
  • 50 g Pickled Red Onion
  • 100 g Avocado, sliced thin (1 medium avocado)
  • 1 tbs Fresh Lime Juice (Juice from 1 lemon)
  • 1 tsp Garlic Powder
  • 1 tsp Dried Cilantro
  • 1 tsp Black Pepper
  • 1 tbs Sriracha Mayo
  • 1/4 cup Fresh Cilantro, diced


  1. Peel and devein shrimp. Place the shrimp in a large bowl and season with garlic powder, dried Cilantro, black pepper, lime juice, and cilantro lime dressing. Mix and leave on the counter to marinate for about 15 minutes.
  2. While the shrimp is marinating, dice or slice: jalapenos, cherry tomatoes, purple cabbage, avocado, and cilantro.
  3. Heat 2 large saute pans to medium heat. One for the shrimp and the other to toast the tortillas.
  4. Arrange tortillas in a single layer, in one of the pans. Cook on each side for approximately 1 minute until they start to brown. Repeat until you have toasted all 8 tortillas.
  5. While toasting the tortillas, pour the shrimp and marinade into the other pan. Toss shrimp every 30 seconds until cooked thru, approximately 4 minutes.
  6. Plate the tacos: Start with the tortillas, then drizzle a little bit of the sriracha mayo into the tortilla, top with the shrimp/4 each, then top with cabbage, peppers, tomatoes, onions, avocado, and sprinkle with fresh cilantro.

Kcals 154g / 9.7g P / 14.8g C/ 6.7g F