Zesty Lime and Chili Shrimp Tacos with Cilantro Slaw

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

Bright and spicy shrimp tacos topped with a crunchy cilantro-lime slaw, bringing fresh flavors to your table. This Mexican-inspired seafood recipe, ready in about 25 minutes, pairs large shrimp, olive oil, 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, peeled and deveined large shrimp
• 2 tbsp olive oil
• 2 tbsp lime juice
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 8 small corn tortillas
• 2 cups, shredded green cabbage
• 1/4 cup, chopped fresh cilantro
• 1/4 cup, finely diced red onion
• 3 tbsp mayonnaise
• 1 tsp honey
• 1 tsp lime zest

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Instructions

1. Step 1: In a bowl, toss 1 lb peeled and deveined large shrimp with 2 tbsp olive oil, 2 tbsp lime juice, 1 tsp chili powder, 1/2 tsp ground cumin, and 1/2 tsp salt until evenly coated.
2. Step 2: Heat a large non-stick skillet over medium-high heat and cook the shrimp for 2-3 minutes per side until pink and opaque, then remove from heat.
3. Step 3: In another bowl, combine 2 cups shredded green cabbage, 1/4 cup chopped fresh cilantro, 1/4 cup finely diced red onion, 3 tbsp mayonnaise, 1 tsp honey, and 1 tsp lime zest; mix well to create the slaw.
4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable.
5. Step 5: Assemble tacos by placing 3-4 shrimp on each tortilla, topping with a generous spoonful of cilantro slaw, and serving immediately.