Grilled Lime-Chili Shrimp Tacos with Avocado Slaw
Spicy grilled shrimp marinated in lime and chili served in warm corn tortillas with a creamy avocado and cabbage slaw. This mexican-inspired seafood ready in about 30 minutes pairs large shrimp, peeled and deveined, lime juice, chili powder 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.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 3 tbsp lime juice
- 2 tsp chili powder
- 1 tsp garlic powder
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 8 small corn tortillas
- 2 cups green cabbage, shredded
- 1 medium ripe avocado, mashed
- 1/4 cup Greek yogurt
- 2 tbsp fresh cilantro, chopped
- 1 small jalapeño, seeded and finely chopped
- 1 tsp honey
Instructions
- Step 1: In a bowl, combine 1 lb peeled shrimp, 3 tbsp lime juice, 2 tsp chili powder, 1 tsp garlic powder, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Toss well and marinate for 15 minutes.
- Step 2: Preheat grill or grill pan to medium-high heat. Grill shrimp for 2-3 minutes per side until pink and slightly charred.
- Step 3: In a separate bowl, mix 2 cups shredded green cabbage with 1 mashed medium avocado, 1/4 cup Greek yogurt, 2 tbsp chopped cilantro, 1 small finely chopped jalapeño, and 1 tsp honey until well combined.
- Step 4: Warm 8 small corn tortillas on the grill for 30 seconds per side. Assemble tacos by dividing shrimp evenly and topping with avocado slaw. Serve immediately.
Frequently asked questions
How long does Grilled Lime-Chili Shrimp Tacos with Avocado 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 Lime-Chili Shrimp Tacos with Avocado 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 lime juice from drying out.
Can I substitute ingredients in Grilled Lime-Chili Shrimp Tacos with Avocado 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 Lime-Chili Shrimp Tacos with Avocado 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 Lime-Chili Shrimp Tacos with Avocado 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.
