Chili-Lime Shrimp Tacos with Avocado Slaw
Zesty chili-lime marinated shrimp served in soft tortillas topped with a creamy avocado and cabbage slaw. This mexican-inspired seafood ready in about 23 minutes pairs peeled and deveined large shrimp, olive oil, chili powder 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.
Ingredients
- 1 lb, peeled and deveined large shrimp
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 3 tbsp, divided lime juice
- 1 tsp salt
- 1/4 tsp black pepper
- 8 small corn tortillas
- 2 cups, shredded green cabbage
- 1, peeled and diced ripe avocado
- 1/3 cup plain Greek yogurt
- 2 tbsp chopped fresh cilantro
- 2 tbsp, finely diced red onion
Instructions
- Step 1: In a medium bowl, toss 1 pound peeled and deveined large shrimp with 2 tablespoons olive oil, 1 teaspoon chili powder, 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, 2 tablespoons lime juice, 1 teaspoon salt, and 1/4 teaspoon black pepper. Let marinate for 10 minutes.
- Step 2: Heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from heat.
- Step 3: In a separate bowl, combine 2 cups shredded green cabbage, 1 diced ripe avocado, 1/3 cup plain Greek yogurt, 2 tablespoons chopped fresh cilantro, 2 tablespoons finely diced red onion, and 1 tablespoon lime juice. Mix gently to create the avocado slaw.
- Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side.
- Step 5: Assemble tacos by dividing the cooked shrimp evenly among the tortillas and topping each with a generous spoonful of avocado slaw. Serve immediately.
Frequently asked questions
How long does Chili-Lime Shrimp Tacos with Avocado Slaw take to make?
Total time is about 23 minutes (15 min prep + 8 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 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 olive oil from drying out.
Can I substitute ingredients in Chili-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 Chili-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 Chili-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.
What others are saying
- ★★★★★
Absolutely perfect for date night—the slaw and shrimp harmony is divine.
- ★★★★★
The avocado slaw made these tacos feel luxurious—no leftovers!
- ★★★★★
Quick to make and stunningly fresh—ideal for impressing guests without the stress.
