Chipotle-Lime Grilled Shrimp Tacos with Cabbage Slaw
Zesty grilled shrimp marinated in chipotle and lime served in warm corn tortillas topped with crisp cabbage slaw and creamy avocado. This mexican-inspired tacos & burritos ready in about 30 minutes turns large shrimp, peeled and deveined, chipotle chili powder, ground cumin into a satisfying snack for between meals, packed lunches, or game-day spreads — minimal active time and easy to scale up for a crowd. Each serving lands at about 350 calories and feeds 4, so it fits into lunchboxes, road trips, or an afternoon-energy gap without derailing the day. 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 large shrimp, peeled and deveined
- 1 tbsp chipotle chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 3 tbsp, freshly squeezed lime juice
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups thinly sliced green cabbage
- 1 cup thinly sliced red cabbage
- 1/4 cup chopped fresh cilantro
- 1/4 cup mayonnaise
- 2 tbsp sour cream
- 8 small corn tortillas
- 1, sliced ripe avocado
- for serving lime wedges
Instructions
- Step 1: In a medium bowl, combine 1 tbsp chipotle chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 3 tbsp fresh lime juice, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Add 1 lb peeled and deveined large shrimp and toss to coat evenly. Marinate for 15 minutes at room temperature.
- Step 2: Meanwhile, in a separate bowl, mix 2 cups thinly sliced green cabbage, 1 cup thinly sliced red cabbage, 1/4 cup chopped fresh cilantro, 1/4 cup mayonnaise, and 2 tbsp sour cream until well combined. Refrigerate until ready to serve.
- Step 3: Preheat grill or grill pan to medium-high heat. Thread shrimp onto skewers and grill for 2-3 minutes per side until opaque and lightly charred.
- Step 4: Warm 8 small corn tortillas on the grill for 30 seconds per side.
- Step 5: Assemble tacos by dividing grilled shrimp among tortillas, topping with a generous scoop of cabbage slaw and 1 sliced ripe avocado. Serve with lime wedges for squeezing over.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Chipotle-Lime Grilled 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 Chipotle-Lime Grilled Shrimp Tacos with Cabbage Slaw?
Store in an airtight container at room temperature for crisp items, or in the fridge for anything dairy- or produce-based, for up to 3–5 days. Re-crisp baked snacks in a 300°F oven for 5 minutes if they soften.
Can I substitute ingredients in Chipotle-Lime Grilled 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 Chipotle-Lime Grilled 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 Chipotle-Lime Grilled 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.
