How long does it take to make Spicy Cilantro Microgreens and Shrimp Tacos?
This recipe takes approximately 20 min total.
20 min
· Serves 2
· Updated February 21, 2026
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Cilantro microgreens are best added fresh as a finishing ingredient. Flavorful shrimp tacos topped with fresh cilantro microgreens and a spicy yogurt sauce make for a quick and exciting dinner option.
This recipe takes approximately 20 min total.
Cilantro microgreens work best as a fresh finishing ingredient, adding color, texture, and a just-cut flavor that stands out right before serving.
8 small corn tortillas
1 pound shrimp, peeled and deveined
1 tablespoon olive oil
1 teaspoon chili powder
Salt to taste
1 cup cilantro microgreens
1/2 cup Greek yogurt
1 tablespoon sriracha
In a skillet, heat olive oil over medium heat and sauté shrimp with chili powder and salt until cooked through, about 5 minutes.
Warm the corn tortillas in a separate pan or microwave.
In a small bowl, mix Greek yogurt with sriracha to create a spicy sauce.
Assemble the tacos by placing shrimp on each tortilla, topping with cilantro microgreens, and drizzling with the spicy yogurt sauce.
Serve immediately and enjoy the explosion of flavors in each bite.
Cilantro and cilantro microgreens carry the same volatile aromatic profile — linalool, geraniol, and related terpenoid compounds — and are used as a fresh finishing element in tacos, pho, salsas, and composed plates. Research on cilantro focuses primarily on its essential oil composition and antioxidant activity.
• Cilantro and cilantro microgreens contain volatile aromatic compounds including linalool that have been studied for antioxidant activity.
moderate evidence• Fresh cilantro microgreens deliver the same aromatic compounds as mature leaves in a smaller, more visually refined garnish format.
strong evidence• Flavor and aroma intensity in cilantro microgreens vary by seed source, growing temperature, and harvest timing.
strong evidence1. Assessment of Vitamin and Carotenoid Concentrations of Emerging Food Products: Edible Microgreens — Journal of Agricultural and Food Chemistry, 2012
2. Microgreens: Production, Shelf Life, and Bioactive Components — Critical Reviews in Food Science and Nutrition, 2017