Toasted Cumin and Chili Rubbed Grilled Shrimp Tacos

By AislePrompt Editorial · Published 2026-04-28 · Updated 2026-04-28

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 drafted and published.

Succulent shrimp coated in a toasted cumin and chili powder rub, grilled to perfection and served in warm tortillas with fresh toppings. This Mexican-inspired Cinco de Mayo recipe, ready in about 20 minutes, pairs large shrimp, ground cumin, chili powder 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: 10 min Cook: 10 min Serves 4 Mexican cuisine 280 cal/serving

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Ingredients

1 lb, peeled and deveined large shrimp
1 1/2 tsp ground cumin
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
8 corn tortillas
1 cup, thinly sliced red cabbage
1/4 cup, chopped fresh cilantro
4 lime wedges
1/2 cup Mexican crema or sour cream

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Instructions

Step 1: Preheat a dry skillet over medium heat. Add 1 1/2 tsp ground cumin and toast for 1-2 minutes until fragrant, stirring constantly to prevent burning. Remove from heat.
Step 2: In a bowl, combine toasted cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper.
Step 3: Add 1 lb peeled and deveined large shrimp to the spice mixture and 2 tbsp olive oil. Toss well until every shrimp is evenly coated.
Step 4: Preheat grill or grill pan to medium-high heat (about 400°F). Thread shrimp onto skewers for easier handling.
Step 5: Grill shrimp for 2-3 minutes per side until pink, opaque, and slightly charred.
Step 6: Warm 8 corn tortillas on the grill for 30 seconds each side until pliable.
Step 7: Assemble tacos by placing 3-4 shrimp per tortilla, topping with 1/4 cup thinly sliced red cabbage, 1 tbsp chopped fresh cilantro, and a drizzle of 1/2 cup Mexican crema or sour cream.
Step 8: Serve immediately with 4 lime wedges for squeezing over the tacos.