Spicy Mexican Street-Style Shrimp Tacos

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

Juicy shrimp seasoned with smoky chili powder and cumin, quickly sautéed and served in warm corn tortillas with fresh slaw and a creamy chipotle sauce for a vibrant street food experience. This Mexican-inspired seafood recipe, ready in about 23 minutes, pairs large shrimp, peeled and deveined, olive oil, 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.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 1/2 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 2 cups, shredded green cabbage
• 1/4 cup, finely diced red onion
• 1/4 cup, chopped fresh cilantro
• 2 tbsp lime juice
• 1/3 cup mayonnaise
• 1 tbsp, minced chipotle in adobo sauce
• 2 tbsp sour cream

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, toss 1 lb peeled and deveined large shrimp with 1 1/2 tsp chili powder, 1 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper until evenly coated.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the shrimp and sauté for 2-3 minutes per side until pink and opaque, then remove from heat.
3. Step 3: In a separate bowl, combine 2 cups shredded green cabbage, 1/4 cup finely diced red onion, 1/4 cup chopped fresh cilantro, and 2 tbsp lime juice. Toss to create a fresh slaw.
4. Step 4: Mix 1/3 cup mayonnaise, 1 tbsp minced chipotle in adobo sauce, and 2 tbsp sour cream in a small bowl to make chipotle sauce.
5. Step 5: Warm 8 small corn tortillas in a dry skillet or microwave. Assemble tacos by layering shrimp, slaw, and a drizzle of chipotle sauce on each tortilla before serving.