Gluten Free Cilantro-Lime Shrimp Tacos
Bright, citrusy, and loaded with bold flavor, these shrimp tacos are the kind of weeknight dinner that feels like a treat. The shrimp get a quick marinade in chili powder, cumin, smoked paprika, and fresh lime before hitting a screaming-hot skillet, where they develop a gorgeous sear in just a few minutes. Corn tortillas are the natural foundation here — naturally wheat-free and perfectly charred over an open flame or dry skillet until they're pliable and lightly smoky. The creamy avocado-lime sauce blended with fresh cilantro does the heavy lifting that a flour-based coating or thickener might otherwise handle, keeping everything rich and satisfying without any grain-based workarounds. A crisp lime-dressed cabbage slaw adds crunch and brightness to every bite, balancing the warmth of the spiced shrimp beautifully. The whole build comes together in layers that look impressive but are genuinely simple to pull off, serving four people with two tacos each. Keep lime wedges and sliced jalapeño on the table so everyone can dial up the heat and tang to their liking.
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Learn more →Ingredients
4 servings
For the shrimp
- 1 ½ lb large shrimp (21–25 count), peeled and deveined
- 2 tbsp olive oil
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp salt
- 1 lime, zested and juiced
For the slaw
- 2 cups green cabbage, thinly shredded
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
- ¼ tsp salt
For the avocado-lime sauce
- 1 ripe avocado, pitted and peeled
- 3 tbsp fresh lime juice
- 2 tbsp fresh cilantro, roughly chopped
- 2 tbsp water
- ¼ tsp salt
For serving
- 8 small corn tortillas
- lime wedges (optional)
- sliced jalapeño (optional)
Instructions
- 1
In a large bowl, combine the shrimp with the olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, and lime zest and juice. Toss until the shrimp are evenly coated, then set aside to marinate for 15 minutes at room temperature.
- 2
While the shrimp marinate, make the slaw: in a medium bowl, toss the shredded cabbage and cilantro with the lime juice, olive oil, and salt until evenly dressed. Set aside.
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