Grilled Lime-Chili Shrimp Tacos with Cabbage Slaw

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy shrimp marinated in lime and chili, grilled to perfection, and served in soft tortillas topped with crunchy cabbage slaw. This Mexican-inspired seafood recipe, ready in about 35 minutes, pairs large shrimp, peeled and deveined, fresh 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 10 min Serves 4 Mexican cuisine 320 cal/serving

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Ingredients

1 lb large shrimp, peeled and deveined
3 tbsp fresh lime juice
1 tbsp chili powder
1 tsp garlic powder
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
8 small corn tortillas
2 cups shredded green cabbage
1/4 cup chopped fresh cilantro
1/2 cup sour cream
1 tbsp honey
2 tbsp apple cider vinegar

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Instructions

Step 1: In a bowl, mix 3 tbsp fresh lime juice, 1 tbsp chili powder, 1 tsp garlic powder, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Add 1 lb large peeled and deveined shrimp and toss to coat. Marinate for 20 minutes.
Step 2: Preheat grill or grill pan to medium-high heat. Grill shrimp for 2-3 minutes per side until pink and opaque with light char marks.
Step 3: In a separate bowl, whisk together 1/2 cup sour cream, 1 tbsp honey, and 2 tbsp apple cider vinegar. Toss with 2 cups shredded green cabbage and 1/4 cup chopped cilantro for slaw.
Step 4: Warm 8 small corn tortillas on the grill for 30 seconds per side. Assemble tacos by placing grilled shrimp on tortillas and topping with cabbage slaw.
Step 5: Serve immediately with extra lime wedges if desired.