Cilantro Lime Shrimp Tacos

Cilantro Lime Shrimp Tacos are simple and downright delicious to serve for lunch or dinner, the healthy combination of wonderful large shrimp, tomatoes, scallions, avocado, cilantro, lime juice and homemade salsa makes a fantastic light and refreshing meal.

A Taco is a traditionally a Mexican dish composed of a corn or wheat tortilla folded or rolled around a filling.  Tacos can be made with a variety of fillings, including beef, pork, chicken, seafood, vegetables, and cheese

#Cilantro #Lime #SHrimp #TacosThe taco predates the arrival of Europeans in Mexico, history suggests that the people living in the lake region of the Valley of Mexico traditionally had made tacos filled with small fish indigenous to the area.Bernal Díaz del Castillo documented the first taco feast in history enjoyed by Europeans. It has never been made clear why the Spanish used the word, “taco”, to describe the indigenous food.

Tacos de Camarones or shrimp tacos have been said to have originated in Baja California in Mexico. Grilled or fried shrimp may be used, usually with accompaniments such lettuce or cabbage, pico de gallo, avocado and a sour cream or citrus and mayonnaise sauce, all placed on top of a corn or flour tortilla

 Cilantro Lime Shrimp Tacos

  • 1 pound large shrimp, peeled, deveined, and steamed
  • 1 cup grape tomatoes halved
  • 1/4 cup sliced scallions
  • 1 medium avocado, sliced and peeled
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 10 corn tortillas, grilled
  • Lime wedges, for serving
  • Chopped fresh cilantro, for garnish
  • Fresh grated Monterey Jack cheese
  • Favorite Homemade Salsa to serve.


  1. In a glass dish large enough to accommodate shrimp, add olive oil, lime, and 1/2 of cilantro,  add shrimp in and gently toss. Marinate in the mixture for 30 minutes.
  2. Steam fresh cleaned, and deveined shrimp in steamer till pink on outside, and meat turns white about 3-5 minutes, (careful not to overcook)
  3. Meanwhile, heat grill, or lined skillet to high. Place corn tortilla on grill till you have light lines from the grill on the side about 45 seconds, flip and repeat.

© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2013. Unauthorized use and/or duplication of this material or photos without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content. You may not copy and paste recipes to share on Social Platforms.



  1. Fresh and clean – with lovely flavor from herbs. Do you ever add any garlic, or is that in the salsa verde? I love this recipe – it is versatile and would welcome any fresh fish. Who doesn’t love authentic latino recipes? 🙂


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