Spicy Mexican Tamarind and Lime Shrimp Tacos
Shrimp marinated in a tangy tamarind and lime sauce with a spicy kick, served in warm corn tortillas with fresh toppings for a vibrant taco experience. This mexican-inspired seafood ready in about 26 minutes pairs raw shrimp, peeled and deveined, tamarind paste, fresh lime juice 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.
Ingredients
- 1 lb raw shrimp, peeled and deveined
- 2 tbsp tamarind paste
- 3 tbsp fresh lime juice
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 2 tbsp olive oil
- 8 corn tortillas
- 1 cup red cabbage, thinly sliced
- 1/4 cup fresh cilantro leaves
- 1/4 cup sour cream
- 1 jalapeño, thinly sliced
Instructions
- Step 1: In a medium bowl, whisk together 2 tbsp tamarind paste, 3 tbsp fresh lime juice, 1 tsp chili powder, 1/2 tsp ground cumin, 1/2 tsp garlic powder, and 2 tbsp olive oil until smooth.
- Step 2: Add 1 lb peeled and deveined raw shrimp to the marinade, tossing to coat evenly. Let marinate for 15 minutes at room temperature.
- Step 3: Heat a large skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until pink and opaque, with a slight char.
- Step 4: Warm 8 corn tortillas in a dry skillet or microwave. Assemble tacos by dividing shrimp, 1 cup thinly sliced red cabbage, 1/4 cup fresh cilantro leaves, and slices of 1 jalapeño evenly among tortillas.
- Step 5: Drizzle each taco with 1/4 cup sour cream and serve immediately for a bold balance of spicy, sour, and fresh flavors.
Frequently asked questions
How long does Spicy Mexican Tamarind and Lime Shrimp Tacos take to make?
Total time is about 26 minutes (20 min prep + 6 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 Spicy Mexican Tamarind and Lime Shrimp Tacos?
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 tamarind paste from drying out.
Can I substitute ingredients in Spicy Mexican Tamarind and Lime Shrimp Tacos?
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 Spicy Mexican Tamarind and Lime Shrimp Tacos 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 Spicy Mexican Tamarind and Lime Shrimp Tacos?
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.
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