Chili-Spiced Shrimp Tacos with Cilantro Lime Slaw
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-inspired tacos & burritos ready in about 25 minutes pairs peeled and deveined 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.
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Chili-Spiced Shrimp Tacos with Cilantro Lime Slaw take to make?
Total time is about 25 minutes (15 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-Spiced Shrimp Tacos with Cilantro Lime 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-Spiced Shrimp Tacos with Cilantro Lime 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-Spiced Shrimp Tacos with Cilantro Lime 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-Spiced Shrimp Tacos with Cilantro Lime 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.
