Baked Chile-Lime Shrimp Tacos with Cabbage Slaw
Juicy shrimp seasoned with chile and lime, baked to perfection, and served in soft tortillas with a crisp cabbage slaw for a fresh taco experience. This mexican-inspired seafood (gluten-free option) ready in about 22 minutes pairs peeled and deveined large shrimp, chili powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 270 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 lb peeled and deveined large shrimp
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp lime zest
- 2 tbsp lime juice
- 1 tbsp olive oil
- 2 cups shredded red cabbage
- 1/4 cup chopped cilantro
- 1/4 cup sour cream
- 8 small corn tortillas
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F. In a bowl, toss 1 lb peeled shrimp with 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp lime zest, 2 tbsp lime juice, 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
- Step 2: Arrange the shrimp on a baking sheet in a single layer and bake for 8-10 minutes until pink and cooked through.
- Step 3: Meanwhile, mix 2 cups shredded red cabbage with 1/4 cup chopped cilantro and 1/4 cup sour cream in a bowl. Season with a pinch of salt and stir to combine.
- Step 4: Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side. Divide the baked shrimp evenly among the tortillas and top with the cabbage slaw. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Chile-Lime Shrimp Tacos with Cabbage Slaw take to make?
Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Chile-Lime Shrimp Tacos with Cabbage Slaw?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chili powder from drying out.
Can I substitute ingredients in Baked Chile-Lime Shrimp Tacos with Cabbage Slaw?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Chile-Lime Shrimp Tacos with Cabbage Slaw for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Chile-Lime Shrimp Tacos with Cabbage Slaw gluten-free option?
Yes — this recipe is tagged gluten-free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
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