Spicy Mexican Tamarind and Lime Shrimp Tacos

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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.

Prep: 20 min Cook: 6 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Drizzle each taco with 1/4 cup sour cream and serve immediately for a bold balance of spicy, sour, and fresh flavors.

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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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