Cilantro-Lime Shrimp Tacos with Slaw and Avocado
In the UK: Coriander-Lime Prawn Tacos with Slaw and Avocado
- 20 mintotal time
- $3.59£3.89a serving
- 534527calories
- 3028 gprotein
Serves 4; price is an estimate. Dinner Plan is a paid weekly plan for your household and budget. You see your week before you pay.
Garlic and lime shrimp seared in minutes, in corn tortillas with mashed avocado and a crunchy cabbage slaw.
Ingredients
Serves 4.
- 1 lb raw shrimp, peeled and deveined
- 2 garlic cloves
- 3 limes
- 9 oz green cabbage
- ¼ red onion
- 2 oz mayonnaise
- 1 bunch cilantro
- 2 avocados
- 12 corn tortillas
- ½ jalapeño, thinly sliced, to serve (optional)
- ½ tsp chili powder (mild blend)
- 2 tbsp vegetable oil
- salt, to taste
Contains: egg, shellfish, mustard. Check the label: wheat (gluten), sulfites. Always read the labels if you cook for someone with an allergy.
Method
- Toss the shrimp with the garlic, finely grated, the chili powder, the zest of 1 lime, 1 tablespoon of the vegetable oil and a pinch of salt. Wash your hands and the board after handling the raw seafood.
- Using a clean board and knife, finely slice the green cabbage and red onion and toss with the mayonnaise, the juice of 1 lime, half the cilantro, chopped, and a pinch of salt.
- Mash the avocado with the juice of half a lime and a pinch of salt.
- Heat the rest of the oil in a large frying pan on high heat and, using tongs, cook the marinated seafood in a single layer for 2–3 minutes, turning once, until pink and opaque all the way through (145°F). Squeeze over the juice of half a lime and toss with the rest of the cilantro, chopped.
- Wrap the corn tortillas in a damp tea towel and microwave for 1 minute until warm. Spread with the avocado, then top with the slaw and seafood, adding the jalapeño if you like. Serve with the last lime in wedges.
Leftovers: Best eaten fresh; leftover cooked seafood keeps in the fridge for 1 day. Dress the slaw just before serving.
Ingredients
Serves 4.
- 450 g raw king prawns, peeled
- 2 garlic cloves
- 3 limes
- 250 g white cabbage
- ¼ red onion
- 45 g mayonnaise
- 1 bunch coriander
- 2 avocados
- 12 corn tortillas
- ½ green chilli, thinly sliced, to serve (optional)
- ½ tsp mild chilli powder
- 2 tbsp vegetable oil
- salt, to taste
Contains: egg, crustaceans, mustard. Check the label: gluten, sulphites. Always read the labels if you cook for someone with an allergy.
Method
- Toss the prawns with the garlic, finely grated, the chilli powder, the zest of 1 lime, 1 tablespoon of the vegetable oil and a pinch of salt. Wash your hands and the board after handling the raw seafood.
- Using a clean board and knife, finely slice the white cabbage and red onion and toss with the mayonnaise, the juice of 1 lime, half the coriander, chopped, and a pinch of salt.
- Mash the avocado with the juice of half a lime and a pinch of salt.
- Heat the rest of the oil in a large frying pan on high heat and, using tongs, cook the marinated seafood in a single layer for 2–3 minutes, turning once, until pink and opaque all the way through (63°C). Squeeze over the juice of half a lime and toss with the rest of the coriander, chopped.
- Wrap the corn tortillas in a damp tea towel and microwave for 1 minute until warm. Spread with the avocado, then top with the slaw and seafood, adding the chilli if you like. Serve with the last lime in wedges.
Leftovers: Best eaten fresh; leftover cooked seafood keeps in the fridge for 1 day. Dress the slaw just before serving.
Nutrition per serving
| Calories | 534 |
|---|---|
| Protein | 30 g |
| Carbohydrate | 47 g |
| Fat | 28 g |
| Fiber | 12 g |
| Sodium | 270 mg |
| Calories | 527 |
|---|---|
| Protein | 28 g |
| Carbohydrate | 38 g |
| Fat | 30 g |
| Fibre | 11 g |
| Sodium | 318 mg |
Worked out from the ingredients, 390 g a serving; optional extras and salt to taste aren't counted. US and UK values differ a little because each uses that country's food data and products. US values from USDA FoodData Central.UK values from McCance and Widdowson's Composition of Foods Integrated Dataset 2021, under the Open Government Licence v3.0.
What it costs
About $3.59 a serving in the US (range $2.75–$4.76) and £3.89 in the UK (range £2.98–£5.14). That's the share of each ingredient this recipe uses; basics like oil, salt and spices aren't counted.
Prices are estimates. Item prices come from public price data where available (US: Bureau of Labor Statistics and USDA; UK: Office for National Statistics). Where that data has no match, we use our own estimate. Ranges set using Open Prices data (Open Food Facts, ODbL). Prices as of October 2026. How we estimate
In our weekly plans
Build a week around this recipe
Tell us who's eating and your budget. This recipe goes into your week with dinners picked to fit your budget, one list by aisle and its estimated total, and you see the week before you pay.
Build my week
