Chili-Lime Shrimp Tacos with Cabbage Slaw

By AislePrompt Editorial · Published 2026-05-20 · Updated 2026-05-20

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 developed and reviewed.

Zesty chili-lime marinated shrimp grilled to perfection, served in warm tortillas with a crunchy cabbage slaw. This Mexican recipe, ready in about 30 minutes, pairs large shrimp, olive oil, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 270 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 270 cal/serving

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Ingredients

1 lb peeled and deveined large shrimp
2 tbsp olive oil
2 tbsp lime juice
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp garlic powder
1 tsp salt
1/4 tsp black pepper
8 small corn tortillas
2 cups thinly sliced green cabbage
1 cup thinly sliced red cabbage
1/4 cup chopped cilantro
for serving lime wedges

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Instructions

Step 1: In a bowl, combine 1 lb peeled and deveined large shrimp with 2 tbsp olive oil, 2 tbsp lime juice, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp salt, and 1/4 tsp black pepper. Toss to coat and marinate for 15 minutes.
Step 2: Heat a grill or grill pan over medium-high heat. Thread shrimp onto skewers and grill for 2-3 minutes per side until opaque and slightly charred.
Step 3: Warm 8 small corn tortillas on the grill for 30 seconds per side until pliable.
Step 4: In a bowl, toss 2 cups thinly sliced green cabbage, 1 cup thinly sliced red cabbage, and 1/4 cup chopped cilantro to create the slaw.
Step 5: Assemble tacos by placing grilled shrimp on each tortilla, topping with cabbage slaw, and serving with lime wedges for squeezing over.