Chili-Spiced Shrimp Tacos with Cilantro Lime Slaw

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Succulent shrimp tossed in a hot chili spice blend, served in warm tortillas topped with a refreshing cilantro lime slaw for a perfect balance of heat and coolness. This Mexican recipe, ready in about 25 minutes, pairs large shrimp, chili powder, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp ground cumin
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 2 cups shredded green cabbage
• 1/2 cup chopped fresh cilantro
• 3 tbsp lime juice
• 1/4 cup plain Greek yogurt
• 1 tsp honey

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, combine 1 tbsp chili powder, 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp ground cumin, 1 tsp salt, and 1/2 tsp black pepper. Add 1 lb peeled and deveined large shrimp and toss with 2 tbsp olive oil until evenly coated.
2. 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 with slightly charred edges; remove from heat.
3. Step 3: In a separate bowl, mix 2 cups shredded green cabbage, 1/2 cup chopped fresh cilantro, 3 tbsp lime juice, 1/4 cup plain Greek yogurt, and 1 tsp honey until well combined to create a tangy slaw.
4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable and slightly toasted.
5. Step 5: Assemble tacos by dividing the cooked shrimp evenly among the tortillas and topping with a generous spoonful of cilantro lime slaw. Serve immediately.