Chile-Lime Shrimp Tacos with Avocado Slaw

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

Zesty chile-lime marinated shrimp served in warm corn tortillas topped with a creamy avocado and cabbage slaw. This Mexican-inspired seafood recipe, 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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.