Cucumber Serrano Mezcal Shrimp Tacos with Chili-Lime Slaw

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Bright and smoky shrimp tacos featuring mezcal-marinated shrimp, fresh cucumber, serrano peppers, and a tangy chili-lime slaw. This mexican-inspired seafood ready in about 30 minutes pairs large shrimp, peeled and deveined, mezcal, fresh lime juice 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.

Prep: 20 min Cook: 10 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: In a medium bowl, combine 2 oz mezcal, 1 oz fresh lime juice, 1 tbsp agave nectar, and 1 sliced serrano pepper. Add 1 lb peeled and deveined large shrimp and toss to coat. Marinate for 15 minutes in the refrigerator.
  2. Step 2: While shrimp marinates, whisk together 1/4 cup mayonnaise, 1 tsp chili powder, and 1/2 tsp salt in a small bowl. Stir in 1 cup shredded red cabbage and 1/2 julienned cucumber to create the chili-lime slaw.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Remove shrimp from marinade and cook for 2-3 minutes per side until pink and opaque, with a light char.
  4. Step 4: Warm 8 small corn tortillas in a dry skillet or microwave.
  5. Step 5: Assemble tacos by layering a spoonful of chili-lime slaw and 4-5 shrimp on each tortilla. Garnish with 1/4 cup fresh cilantro leaves.
  6. Step 6: Serve immediately with extra lime wedges if desired for a smoky, spicy, and fresh taco experience.

Equipment for this recipe

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Frequently asked questions

How long does Cucumber Serrano Mezcal Shrimp Tacos with Chili-Lime 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 Cucumber Serrano Mezcal Shrimp Tacos with Chili-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 mezcal from drying out.

Can I substitute ingredients in Cucumber Serrano Mezcal Shrimp Tacos with Chili-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 Cucumber Serrano Mezcal Shrimp Tacos with Chili-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 Cucumber Serrano Mezcal Shrimp Tacos with Chili-Lime Slaw?

Mexican seafood 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.

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