Chile-Lime Shrimp Tacos with Avocado Slaw
Zesty chile-lime marinated shrimp served in warm corn tortillas topped with a creamy avocado and cabbage slaw. This mexican-inspired seafood ready in about 30 minutes pairs shrimp, peeled and deveined, chili powder, lime juice 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 shrimp, peeled and deveined
- 1 tbsp chili powder
- 3 tbsp lime juice
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 8 small corn tortillas
- 2 cups green cabbage, shredded
- 1 medium ripe avocado
- 1/3 cup plain Greek yogurt
- 1/4 cup cilantro, chopped
- 1 tsp honey
Instructions
- Step 1: In a medium bowl, combine 1 lb peeled shrimp, 1 tbsp chili powder, 3 tbsp lime juice, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Toss well and marinate for 15 minutes.
- Step 2: Meanwhile, in a separate bowl, mash 1 medium ripe avocado and mix with 1/3 cup plain Greek yogurt, 2 cups shredded green cabbage, 1/4 cup chopped cilantro, and 1 tsp honey until creamy and combined.
- Step 3: Heat a large skillet over medium-high heat and cook the marinated shrimp for 2-3 minutes per side until pink and cooked through.
- Step 4: Warm 8 small corn tortillas on a dry skillet for 30 seconds per side. Assemble tacos by spreading a spoonful of avocado slaw on each tortilla, topping with 3-4 shrimp, and serving immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chile-Lime Shrimp Tacos with Avocado 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 Chile-Lime Shrimp Tacos with Avocado 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 shrimp, peeled and deveined from drying out.
Can I substitute ingredients in Chile-Lime Shrimp Tacos with Avocado 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 Chile-Lime Shrimp Tacos with Avocado 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 Chile-Lime Shrimp Tacos with Avocado 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.
