Recipes › Medium Chilli › Chili Lime Shrimp Tacos
Chili Lime Shrimp Tacos
Shrimp marinated in a fresh medium chilli and lime paste, grilled or pan-seared until pink and slightly charred, then loaded into warm tortillas with avocado and a bright cabbage slaw. Quick, vibrant, and full of proper chilli flavor without being punishingly hot. A weeknight taco that feels like a coastal vacation.
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Ingredients
- 2 fresh medium chillies, seeded and finely minced
- 1½ lbs large shrimp, peeled and deveined
- 12 small corn tortillas, warmed
- 3 tbsp lime juice, freshly squeezed, divided
- 2 tbsp olive oil
- 3 garlic cloves, minced
- ½ tsp cumin
- 2 medium avocado, sliced
- 1½ cups red cabbage, finely shredded
- ¼ cup fresh cilantro, chopped
- ¾ tsp salt
Contains: crustaceans.
Method
- Marinate shrimp in minced chilli, garlic, 2 tbsp lime juice, olive oil, cumin, and salt for 15 minutes.About 15 min
- Toss shredded cabbage with remaining lime juice and a pinch of salt. Set aside.About 3 min
- Heat a skillet or grill pan over high heat. Cook shrimp for 2–3 minutes per side until pink and slightly charred.About 6 min
- Warm tortillas. Build tacos: layer cabbage slaw, 2-3 shrimp, avocado slices, and fresh cilantro. Serve with extra lime wedges.About 4 min
Tips
- Don't over-marinate shrimp — 15 minutes is perfect; more than 30 and the acid starts to cook them.
- High heat is key for shrimp — they should sear, not steam.
- Warm tortillas in a dry skillet for 30 seconds per side for the best texture.
Ring the changes
- Swap shrimp for grilled fish fillets for a classic Baja-style fish taco.
- Make a quick chipotle mayo by mixing mayo with a teaspoon of chipotle in adobo as a sauce.
Keeping it
Serve immediately. Cooked shrimp keeps refrigerated for 2 days but doesn't reheat well in tacos.
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