Cherry Lime Roasted Shrimp Tacos
Cherry-Lime Roasted Shrimp Tacos with Cherry Cabbage Slaw
Roasted chili-lime shrimp are tucked into warm corn tortillas with cherry-cabbage slaw, avocado, cilantro, sour cream, and fresh lime.
About This Recipe
Cherry Lime Roasted Shrimp Tacos balance sweet-tart fruit with smoky chili, bright lime, and the clean savoriness of roasted shrimp. A quick cherry and red-cabbage topping adds color and crunch, while avocado and sour cream soften the edges. The shrimp cook in minutes, so the tacos feel fresh and lively without requiring a long stovetop session.
Tacos have deep roots in Mexican foodways, where a tortilla provides a practical canvas for seafood, meats, beans, and seasonal produce. Cherry is an unexpected partner for shrimp, but the sweet-acidic contrast fits naturally beside lime, chili, and fresh herbs. This recipe is a contemporary seasonal variation that keeps the familiar taco structure while letting summer fruit do some of the work.
Toss the shrimp with the oil, lime, honey, and spices just before roasting so the surface stays glossy and well seasoned. Large shrimp are ready when they turn opaque and firm and the thickest piece reaches 145°F (63°C). Pull them from the oven as soon as they reach that point; a minute or two too long can take away their tenderness.
Keep the cherries raw and crisp rather than roasting them with the shrimp. Their cool juiciness gives the tacos a useful contrast to the warm seafood, and the cabbage keeps the topping from feeling soft. If the cherries are especially sweet, a little extra lime in the bowl will sharpen the slaw without adding more sugar.
Corn tortillas are at their best when warmed briefly and kept covered, which makes them flexible enough to fold without cracking. Assemble each taco with shrimp first, then the cherry-cabbage mixture, avocado, sour cream, and herbs so every bite has both heat and freshness. A final squeeze of lime brings the flavors into focus at the table.
Serve the tacos with grilled corn, cucumber-lime salad, black beans, or a cold glass of limeade. Prepare the cherries, cabbage, and seasoning ahead, but roast the shrimp and warm the tortillas close to serving. Refrigerate leftover shrimp promptly, use it within three days, and reheat it gently before assembling fresh tacos.
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 1 tablespoon (15mL) olive oil
- 1 teaspoon (2g) fresh lime zest
- 2 tablespoons (30mL) fresh lime juice
- 1 teaspoon (7g) honey
- 1/2 teaspoon (1g) chili powder
- 1/2 teaspoon (3g) kosher salt
- 1/4 teaspoon (1g) black pepper
- 1 cup (150g) cherries, pitted and halved
- 8 small corn tortillas
- 1/2 cup (50g) shredded red cabbage
- 1/4 cup (15g) fresh cilantro, chopped
- 1 avocado (about 150g), sliced
- 1/4 cup (60g) sour cream
- 1 lime, cut into wedges
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Step by Step Instructions
- Heat the oven Preheat the oven to 425°F (220°C) and line a rimmed baking sheet if desired for easier cleanup.
- Season the shrimp Toss the shrimp with the olive oil, lime zest, lime juice, honey, chili powder, kosher salt, and black pepper.
- Roast the shrimp Spread the shrimp on the baking sheet and roast for 6 to 8 minutes, until opaque, firm, and at least 145°F (63°C); do not roast the cherries.
- Make the cherry slaw While the shrimp cooks, combine the cherries, red cabbage, and half of the cilantro in a mixing bowl.
- Warm the tortillas Warm the corn tortillas in a dry skillet and keep them stacked under a clean towel so they stay pliable.
- Assemble the tacos Divide the roasted shrimp among the tortillas and top with the cherry-cabbage mixture and avocado.
- Finish and serve Add the sour cream, remaining cilantro, and lime wedges, then serve the tacos while the shrimp is warm.
Utensils
- Large mixing bowl
- Rimmed baking sheet
- Dry skillet
- Tongs
- Spatula
- Measuring spoons
- Chef's knife
- Cutting board
- Serving platter
- Lime reamer
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Nutrition Per Serving
| Nutrient | Amount | % Daily Value* |
|---|---|---|
| Calories | 416 kcal | 21% |
| Protein | 32 g | 64% |
| Fat | 19 g | 24% |
| Saturated Fat | 3 g | 15% |
| Carbohydrates | 38 g | 14% |
| Sugars | 11 g | — |
| Fiber | 6 g | 21% |
| Sodium | 450 mg | 20% |
Nutrition is an estimate based on the listed ingredients and four servings.
Variations & Serving Suggestions
- Use flour tortillas when you prefer a softer, larger taco, or warm thicker corn tortillas for extra structure.
- Swap the cherries for peaches, mango, or pineapple, keeping the lime and chili to balance the fruit.
- Add pickled onions, grilled corn, black beans, or a spoonful of avocado crema for a fuller plate.
Storage & Reheating
Cool leftover shrimp within two hours and refrigerate it in a shallow, covered container at 40°F (4°C) or below. Store the cherry slaw, avocado, tortillas, and sour cream separately when possible.
Use the shrimp within three days for the best quality. Reheat gently in a skillet or 350°F (175°C) oven until hot, then assemble fresh tacos with the chilled toppings.
Practical Cooking Notes
Remove them when opaque, firm, and at least 145°F (63°C) in the thickest piece.
Warm the tortillas in batches and hold them under a clean towel until assembly.
Add a little extra lime or chili if the fruit needs more contrast.
Frequently Asked Questions
Can I prepare the taco components ahead?
Yes. Pit the cherries, shred the cabbage, chop the cilantro, and mix the shrimp seasoning up to one day ahead, keeping each component covered and chilled. Roast the shrimp and assemble the tacos shortly before serving.
What can I use instead of shrimp?
Use 1 lb of firm white fish cut into bite-size pieces and roast until opaque and flaky, or use cooked black beans for a vegetarian taco. Keep the cherry-lime topping the same.
How do I keep corn tortillas pliable?
Warm each tortilla briefly in a dry skillet, then stack them under a clean towel or in a tortilla warmer. Keep them covered until assembly so they do not dry out and crack.
How do I balance very sweet cherries?
Add an extra teaspoon of lime juice to the cherry-cabbage mixture and taste before adding more honey to the shrimp. A pinch of chili or salt can also make the fruit taste brighter without making the tacos sweeter.