Spicy Gulf Shrimp Tacos with Lime-Cilantro Slaw

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

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.

Tender shrimp seasoned with smoky chipotle and cumin, served in warm corn tortillas topped with a fresh lime and cilantro slaw. This Mexican-inspired seafood recipe, ready in about 25 minutes, pairs raw shrimp, peeled and deveined, chipotle chili powder, ground cumin 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: 15 min Cook: 10 min Serves 4 Mexican cuisine 280 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 lb raw shrimp, peeled and deveined
1 tbsp chipotle chili powder
1 tsp ground cumin
1 tsp garlic powder
2 tbsp olive oil
8 small corn tortillas
2 cups shredded green cabbage
1/4 cup chopped fresh cilantro
2 tbsp lime juice
3 tbsp mayonnaise
1/2 tsp salt
1/4 tsp black pepper

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a medium bowl, toss 1 lb raw peeled and deveined shrimp with 1 tbsp chipotle chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until shrimp are evenly coated.
Step 2: Heat a large skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until pink and opaque. Remove from heat and keep warm.
Step 3: In a separate bowl, combine 2 cups shredded green cabbage, 1/4 cup chopped fresh cilantro, 3 tbsp mayonnaise, and 2 tbsp lime juice. Mix well and season with 1/4 tsp salt.
Step 4: Warm 8 small corn tortillas in a dry skillet or microwave. Assemble tacos by placing 3-4 shrimp in each tortilla and topping with a generous spoonful of lime-cilantro slaw.