Cherry Lime Roasted Shrimp Tacos
Cherry Lime Roasted Shrimp Tacos
Cherry Lime Roasted Shrimp Tacos is a Mexican recipe categorized as dinner, main course, with 20 min of prep, 10 min of cooking, and 30 min total. It yields 4 servings.
About This Recipe
These Cherry Lime Roasted Shrimp Tacos offer a beautiful blend of flavors that perfectly balance the sweetness of vibrant cherries with the zesty punch of fresh lime.
The culinary roots of tacos stretch back to ancient Mexico, where indigenous people filled corn tortillas with meats, beans, and vegetables, and this cherry lime shrimp filling is a refreshing twist that honors those bold traditions.
- Crisp, cold margaritas or fresh limeade for a refreshing sip.
- Grilled corn salad with lime vinaigrette to mirror the brightness.
- Cucumber salad dressed with chili and lime for an extra kick.
Mealtime: Dinner, Main Course
Cuisine: Mexican
Dietary Preferences: Pescatarian
Cooking Time: 30-Minute Meal
Difficulty Level: Intermediate
Seasonal Preference: Summer BBQ
Nutritional Information (per serving)
Nutrition facts are estimated per serving.
| Calories | 416 |
|---|---|
| Protein | 32 g |
| Fat | 19 g |
| Carbohydrates | 38 g |
| Fiber | 6 g |
| Sodium | 450 mg |
Ingredients
- 1 lb large shrimp, peeled and deveined (450g)
- 1 tablespoon olive oil (15mL)
- 1 teaspoon lime zest
- 2 tablespoons lime juice (30mL)
- 1 teaspoon honey (7g)
- 1/2 teaspoon chili powder (1g)
- 1/2 teaspoon kosher salt (3g)
- 1/4 teaspoon black pepper (1g)
- 1 cup cherries, pitted and halved (150g)
- 8 small corn tortillas
- 1/2 cup shredded red cabbage (50g)
- 1/4 cup cilantro, chopped (15g)
- 1 avocado, sliced
- 1/4 cup sour cream (60g)
- 1 lime, cut into wedges
Utensils
- Large mixing bowl
- Baking sheet
- Skillet
- Tongs or spatula
- Measuring spoons
- Chef’s knife
- Cutting board
- Serving platter
- Spoon for drizzling
- Lime juicer or reamer
Step by Step Instructions
- Preheat the oven to 425°F (220°C).
- Toss the shrimp with the olive oil, lime zest, lime juice, honey, chili powder, kosher salt, and black pepper.
- Spread the shrimp on a rimmed sheet pan and roast for 6 to 8 minutes, until opaque and firm; do not roast the cherries.
- While the shrimp cooks, combine the cherries with the red cabbage and half of the cilantro.
- Warm the corn tortillas in a dry skillet and keep them covered.
- Divide the roasted shrimp among the tortillas and top with the cherry-cabbage mixture and avocado.
- Finish with the sour cream, remaining cilantro, and lime wedges and serve the Cherry Lime Roasted Shrimp Tacos.
Variations & Serving Suggestions
Storage & Reheating
Storage
Within two hours of cooking, divide leftover Cherry Lime Roasted Shrimp Tacos into shallow portions and refrigerate them in an airtight container at 40°F (4°C) or below. Use refrigerated leftovers within 3 to 4 days; freeze sooner if they will not be used in that window.
Reheating
Reheat Cherry Lime Roasted Shrimp Tacos in a 350°F oven or air fryer in a single layer; cover loosely at first if the interior could dry out, then uncover briefly to restore the exterior texture. Verify that the center reaches 165°F (74°C) before serving.
Practical Cooking Notes
chef's knife, cutting board, measuring tools, mixing bowl, rimmed sheet pan, dry skillet, tongs.
Seafood should be opaque and firm rather than translucent; avoid extended cooking once that cue is reached.
Cooking Questions & Helpful Tips
Can I prepare components ahead?
Pit the cherries, shred the cabbage, and mix the seasoning up to one day ahead, but keep them separate. Roast the shrimp and assemble the tacos shortly before serving.
What can replace shrimp?
Replace the shrimp with 1 pound firm white fish cut into bite-size pieces and roast until opaque and flaky. Keep the cherry-lime topping unchanged.
How do I keep tortillas pliable?
Warm each corn tortilla briefly in a dry skillet, then stack and wrap them in a clean towel until assembly.
How do I balance very sweet cherries?
Add an extra teaspoon of the measured lime juice to the cherry-cabbage mixture and omit no more than half the honey from the shrimp seasoning.