Chili-Lime Shrimp Tacos with Cabbage Slaw
Zesty chili-lime marinated shrimp grilled to perfection, served in warm tortillas with a crunchy cabbage slaw. This mexican-inspired tacos & burritos ready in about 30 minutes pairs peeled and deveined 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.
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
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chili-Lime Shrimp Tacos with Cabbage 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 Cabbage 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 Cabbage 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 Cabbage 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 Cabbage Slaw?
Mexican tacos & burritos 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.
