Shrimp Tacos with Cilantro Lime Sauce

When possible, I like to consume local seafood for various reasons (the freshness, the ethics behind it, etc.). So when I found these beauties on sale at The Fresh Market, I knew I had to make something special.

Shrimp Tacos with Cilantro Lime Sauce - Georgia Shrimp

Because I made jalapeno cheddar grits on Sunday and since I’m watching my simple carb intake, my revered shrimp and grits dish was out of the equation.

So I decided to take a different Southern twist with the shrimp and make comfort Mexican food. #yesplease

Don’t get me wrong. Though these tacos may taste sinful, they can be very healthy. I warmed up 50-calorie tortillas from La Tortilla Factory and used slaw (veggies!) and avocado as fillers. The Monterey jack cheese was extra though. 🙂

Shrimp Tacos with Cilantro Lime Sauce - Tortillas

The shrimp tacos were elevated to new heights because of this amazing cilantro lime sauce. You cannot skip this part. This former marinade is now a creamy dressing. And it’s so good,  you’ll want to put that s*&% on everything.

Shrimp Tacos with Cilantro Lime Sauce

I loved how these tacos turned out! Do you have a go-to comfort food recipe that has a healthy spin to it? Let me know!


(Makes six tacos)

Shrimp Tacos

  • 1 pound shrimp, peeled and deveined
  • 1 pack of tortillas
  • 2 cups pre-made slaw
  • 1 avocado
  • Juice of ½ a lime
  • ½ cup Monterey jack cheese
  • ½ packet of taco seasoning (Trader Joe’s has a good version)

Pat the shrimp dry and season with taco seasoning. Heat a nonstick skillet on medium-high heat and sear the shrimp on each side until they turn pink. Cut up the avocado in slices. Once the shrimp is done, sprinkle the juice of half a lime over the shrimp. Warm each tortilla in a skillet (15-20 seconds per side) and add cheese and slaw to the tacos, in addition to the cilantro lime sauce (below).

Cilantro Lime Sauce (adapted from Brunch Time Baker)

  • 1 cup cilantro, chopped
  • Juice of ½ a lime
  • ¼ cup olive oil
  • 3 garlic cloves, thinly chopped
  • 1 jalapeno thinly sliced (it will be spicy if you leave the seeds in)
  • 3-4 tablespoons greek yogurt
  • ½ teaspoon salt
  • ½ teaspoon pepper

Combine all the ingredients in a blender, except for the greek yogurt, until the texture is mostly smooth. There may be a few jalapeno chunks but make sure that the garlic is fully chopped (this is why it’s important to slice everything very small).  Then, pour the mixture into a bowl and add greek yogurt, one tablespoon at a time, until the consistency is creamy. Add more salt at the end, to taste.


  1. LOVE LOVE LOVE This concept. It looks like an easy yet delicious recipe that I can’t wait to try. I’ll let you know how it turns out.

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