Name: Chili Lime Shrimp Tacos
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 4
Ingredients: 2 tbsp chili powder; 1/2 tsp salt; 1/2 tbsp garlic powder; 3 large limes, juiced (you only need the juice); 1lb shrimp, peeled and deveined; 8 corn tortillas; 2 cups green cabbage, shredded; 2 cups purple cabbage, shredded; cilantro; avocado cilantro dressing

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chili lime shrimp tacos in charred white corn tortillas with cabbage slaw and avocado cilantro dressing

Happy Taco Tuesday! We have tacos every week in our house in some shape or form. I’m pretty sure my husband also eats tacos almost every single day. Needless to say, we love tacos around here. We’re always changing it up with different meats, sauces, and styles. This week, I opted to make some Chili Lime Shrimp Tacos for lunch. It only takes a brief marinade and less than 10 minutes to have these crazy good tacos on your plate.

INGREDIENTS YOU’LL NEED FOR CHILI LIME SHRIMP TACOS

limes
chili powder
shrimp
salt
garlic powder
purple cabbage
green cabbage
corn tortillas
cilantro (optional)
avocado cilantro dressing (optional)

HOW TO MAKE CHILI LIME SHRIMP TACOS

(full recipe card below)

Combine your spices together in a bowl with the juice of your limes.
Add the shrimp to your spice & lime juice, stirring to coat.
Place shrimp in the refrigerator for 5-10 minutes to marinate. The lime juice will begin to cook your shrimp, so don’t leave it in there any longer.
Remove your shrimp from the marinade and discard the remaining.
Over medium heat, saute your shrimp in a skillet until cooked through.
Heat your corn tortillas over flame or in a dry heat pan.
Place your cabbage slaw in the tortilla and top with your shrimp.
Drizzle with the avocado cilantro dressing (if using)
Top with cilantro and enjoy!

TIPS AND NOTES FOR CHILI LIME SHRIMP TACOS

My favorite way to heat the corn tortillas is over the open flame of my stove, flipping constantly. This isn’t necessary, but I love the flavor. You can also heat them in a dry pan over medium-high heat.

Be sure not to leave your shrimp in the marinade for too long. The lime juice will actually begin to cook your shrimp.

CAN THIS BE MADE AHEAD OF TIME?

I wouldn’t recommend it. I’m not a fan of reheated shrimp because it over cooks so easily. It only takes about 10 minutes from start to finish, so I’d recommend making them right before you plan to eat them.

INTERESTED IN SIMILAR RECIPES? TRY ONE OF THESE:

Chili Lime Shrimp Tacos

Author: Kara – Sweetly Splendid
Prep Time: 5 min
Cook Time: 5 min
Total Time: 10 minutes
Yield: 4 1x

Scale

Ingredients

2 tbsp chili powder
1/2 tsp salt
1/2 tbsp garlic powder
3 large limes, juiced (you only need the juice)
1lb shrimp, peeled and deveined
8 corn tortillas
2 cups green cabbage, shredded
2 cups purple cabbage, shredded
cilantro
avocado cilantro dressing

Instructions

Combine your spices together in a bowl with the juice of your limes.
Add the shrimp to your spice & lime juice, stirring to coat.
Place shrimp in the refrigerator for 5-10 minutes to marinate. The lime juice will begin to cook your shrimp, so don’t leave it in there any longer.
Remove your shrimp from the marinade and discard the remaining.
Over medium heat, saute your shrimp in a skillet until cooked through.
Heat your corn tortillas over flame or in a dry heat pan.
Place your cabbage slaw in the tortilla and top with your shrimp.
Drizzle with the avocado cilantro dressing (if using)
Top with cilantro and enjoy!

Notes

Don’t leave your shrimp in the marinade too long, the lime juice will begin to cook the shrimp.