Chili-Lime Shrimp Tacos with Avocado and Cilantro Slaw

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Zesty chili-lime marinated shrimp grilled and tucked into corn tortillas with creamy avocado and crunchy cilantro slaw. This mexican-inspired father’s day 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.

★ 4.4 (8 ratings) Prep: 20 min Cook: 10 min Serves 4 Mexican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Preheat grill or grill pan to medium-high heat. Grill shrimp for 2-3 minutes per side until opaque and slightly charred.
  4. 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.

Frequently asked questions

How long does Chili-Lime Shrimp Tacos with Avocado and 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 Chili-Lime Shrimp Tacos with Avocado and 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 chili powder from drying out.

Can I substitute ingredients in Chili-Lime Shrimp Tacos with Avocado and 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 Chili-Lime Shrimp Tacos with Avocado and 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 Chili-Lime Shrimp Tacos with Avocado and Cilantro Slaw?

Mexican father’s day 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.

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