Charred Chili-Lime Shrimp Tacos with Cilantro Slaw
Juicy shrimp marinated in chili and lime, grilled until smoky, and served on warm tortillas topped with a crisp cilantro slaw. This mexican-inspired seafood ready in about 30 minutes pairs olive oil, chili powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 (450 g), peeled and deveined large shrimp
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1 tsp salt
- 2 tbsp fresh lime juice
- 8 corn tortillas
- 2 cups, thinly shredded green cabbage
- 1/2 cup, chopped cilantro leaves
- 1/4 cup mayonnaise
- 1 tsp honey
- 1 small, seeded and minced jalapeño
- 1/4 tsp salt
Instructions
- Step 1: In a bowl, toss 1 lb peeled and deveined large shrimp with 2 tbsp olive oil, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp salt, and 2 tbsp fresh lime juice. Let marinate for 15 minutes.
- Step 2: While shrimp marinates, mix 2 cups thinly shredded green cabbage, 1/2 cup chopped cilantro leaves, 1/4 cup mayonnaise, 1 tsp honey, 1 small minced jalapeño (seeded), and 1/4 tsp salt in a bowl to make the cilantro slaw.
- Step 3: Heat a grill pan or skillet over medium-high heat. Grill shrimp for 2-3 minutes per side until opaque and slightly charred.
- Step 4: Warm 8 corn tortillas in a dry skillet or microwave until pliable. Divide shrimp evenly among tortillas and top with generous spoonfuls of cilantro slaw before serving.
Equipment for this recipe
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Frequently asked questions
How long does Charred Chili-Lime Shrimp Tacos with Cilantro Slaw take to make?
Total time is about 30 minutes (20 min prep + 10 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 Charred Chili-Lime Shrimp Tacos with Cilantro 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 olive oil from drying out.
Can I substitute ingredients in Charred Chili-Lime Shrimp Tacos with Cilantro 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 Charred Chili-Lime Shrimp Tacos with Cilantro 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.
What goes well with Charred Chili-Lime Shrimp Tacos with Cilantro Slaw?
Mexican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
