Chili-Garlic Shrimp Tacos with Creamy Slaw

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Spicy chili-garlic seasoned shrimp wrapped in warm tortillas with a crunchy creamy slaw for a vibrant street-food style taco experience. This Mexican recipe, ready in about 25 minutes, pairs large shrimp, peeled and deveined, olive oil, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 15 min Cook: 10 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

400 g large shrimp, peeled and deveined
2 tbsp olive oil
4 garlic cloves, minced
1 tsp chili powder
1/2 tsp smoked paprika
2 tbsp lime juice
1 tsp salt
1/2 tsp black pepper
8 small corn tortillas
2 cups green cabbage, shredded
1/4 cup red onion, thinly sliced
1/4 cup mayonnaise
2 tbsp sour cream
2 tbsp cilantro, chopped
1 tsp honey

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Instructions

Step 1: In a bowl, combine 400 g shrimp with 2 tbsp olive oil, 4 minced garlic cloves, 1 tsp chili powder, 1/2 tsp smoked paprika, 2 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper. Toss well and let marinate for 10 minutes.
Step 2: Heat a large skillet over medium-high heat. Add the shrimp mixture and cook for 3-4 minutes per side until shrimp are pink and opaque; remove from heat.
Step 3: In a separate bowl, mix 2 cups shredded green cabbage, 1/4 cup thinly sliced red onion, 1/4 cup mayonnaise, 2 tbsp sour cream, 2 tbsp chopped cilantro, and 1 tsp honey. Stir until creamy and well combined.
Step 4: Warm 8 small corn tortillas in a dry skillet for 30 seconds on each side until soft and pliable.
Step 5: Assemble tacos by layering creamy slaw and 5-6 shrimp per tortilla. Serve immediately with extra lime wedges if desired.