Chili Lime Shrimp Tacos
User Reviews
4.9
Chili Lime Shrimp Tacos
Description
This recipe starts by marinating peeled large shrimp in a mixture of olive oil, lime zest, minced garlic, paprika, chili powder, red pepper flakes, and salt, infusing them with spicy, smoky, and citrus notes. After marination, the shrimp are seared briefly on a hot skillet until opaque and pink, preserving their tenderness.
A fresh cabbage slaw is made by tossing shredded cabbage with finely minced jalapeño, lime juice, and salt, providing a crisp, zesty contrast to the cooked shrimp. Warm corn tortillas are layered to assemble tacos, filled with the slaw, shrimp, diced avocado for creaminess, and finished with salsa and an extra squeeze of lime.
This combination delivers varied textures and balanced flavors, from spicy and smoky shrimp to tangy, crunchy slaw, and creamy avocado, making a suitable meal for gatherings or casual dinners. The recipe yields about eight tacos, and portion size can be adjusted based on appetite.
Adjusting jalapeño quantity allows control over the heat level, and warming tortillas gently helps to keep them pliable for folding and eating.
Ingredients
- 24 Shrimp peeled, large raw
- 16 corn tortillas small
- 4 cups cabbage shredded
- 1/4 jalapeño finely minced (about 1/2 tablespoon)
- 1 tablespoon olive oil
- 3 garlic pressed or finely minced, cloves
- 1 lime zested and juiced
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon paprika
- 1/4 teaspoon chili powder
- kosher salt
- 1 avocado diced
- salsa for serving
Instructions
- Combine the shrimp in a bowl with olive oil, lime zest, minced garlic, paprika, chili powder, red pepper flake and 1/4 teaspoon salt. Toss to combine and set aside to marinate for 15 minutes.
- Toss the cabbage with jalapeno, 1 tablespoon of lime juice and a pinch of salt, set aside.
- Warm tortillas in a skillet over low heat, flipping occasionally.
- Heat a large skillet over medium high heat. When hot, pour the shrimp in. Sear on one side for 1-2 minutes, flip and sear on the other side until pink all the way through and no longer opaque, 1-2 minutes. Remove from heat.
- To assemble tacos, layer two tortillas on top of each other. top with lime slaw, a few shrimp, and some avocado. Top with some salsa and a squeeze of fresh lime.
Notes
- This recipe yields 8 tacos; plan for 2-4 per person depending on hunger.
- Adjust jalapeño amount for desired heat; this recipe uses a small quantity for mild spice.
- Warm tortillas over low heat to maintain softness and flexibility for assembling tacos.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Serving | 1taco | |
| Calories | 201kcal | 10% |
| Carbohydrates | 29g | 10% |
| Protein | 8g | 16% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 45mg | 15% |
| Sodium | 174mg | 7% |
| Potassium | 306mg | 7% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 140IU | 3% |
| Vitamin C | 19.4mg | 22% |
| Calcium | 90mg | 9% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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