Chili-Lime Shrimp Tacos with Avocado and Cilantro Slaw

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

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.

Zesty chili-lime marinated shrimp grilled and tucked into corn tortillas with creamy avocado and crunchy cilantro slaw. This Mexican-inspired Father’s Day recipe, ready in about 30 minutes, pairs large 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 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: 20 min Cook: 10 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

1 pound large shrimp, peeled and deveined
1 tbsp chili powder
2 tbsp lime juice
1 tbsp olive oil
8 small corn tortillas
1 medium, sliced avocado
2 cups green cabbage, shredded
1/2 cup fresh cilantro, chopped
1/3 cup Greek yogurt
1 tsp honey
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: In a bowl, toss 1 pound peeled and deveined shrimp with 1 tbsp chili powder, 2 tbsp lime juice, 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Let marinate for 15 minutes.
Step 2: In another bowl, mix 2 cups shredded green cabbage, 1/2 cup chopped fresh cilantro, 1/3 cup Greek yogurt, and 1 tsp honey. Stir until well combined and set aside.
Step 3: Preheat grill or grill pan to medium-high heat. Grill shrimp for 2-3 minutes per side until opaque and slightly charred.
Step 4: Warm 8 corn tortillas on the grill for 30 seconds per side. Assemble tacos by layering grilled shrimp, a few slices of 1 medium avocado, and a generous scoop of cilantro slaw. Serve immediately with lime wedges if desired.