Grilled Chipotle-Lime Shrimp Tacos with Cabbage Slaw
Zesty grilled shrimp marinated in chipotle and lime served in warm corn tortillas topped with a crunchy cabbage slaw for a fresh and smoky taco experience. This Mexican-inspired taco and burrito recipe, ready in about 30 minutes, pairs large shrimp, chipotle powder, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 tsp chipotle powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 2 tbsp lime juice
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1 medium, julienned carrot
- 1/4 cup chopped fresh cilantro
- 1/4 cup mayonnaise
- 1 tsp lime zest
- 8 small corn tortillas
- for serving extra lime wedges
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a medium bowl, combine 1 tsp chipotle powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 2 tbsp 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. Marinate for 15 minutes at room temperature.
- Step 2: While shrimp marinates, in a separate bowl mix 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1 julienned carrot, 1/4 cup chopped fresh cilantro, 1/4 cup mayonnaise, and 1 tsp lime zest. Toss well and refrigerate until serving.
- Step 3: Preheat grill or grill pan to medium-high heat. Thread shrimp onto skewers and grill for 2-3 minutes per side until pink and slightly charred.
- Step 4: Warm 8 small corn tortillas on the grill for 30 seconds per side. Assemble tacos by dividing the grilled shrimp evenly, topping with the cabbage slaw, and serving with extra lime wedges for squeezing over the top.
Frequently asked questions
How long does Grilled Chipotle-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 Grilled Chipotle-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 large shrimp from drying out.
Can I substitute ingredients in Grilled Chipotle-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 Grilled Chipotle-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 Grilled Chipotle-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.
