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- Shrimp selection and preparation I use one pound of large shrimp for these tacos. Look for shrimp that are fresh and firm. They should be peeled and deveined before cooking. This makes them easy to eat. You want shrimp that are bright and smell like the ocean. - Seasoning components For flavor, mix two tablespoons of extra virgin olive oil with lime zest and juice from two limes. Add two teaspoons of chili powder, one teaspoon of ground cumin, and one teaspoon of garlic powder. A pinch of salt and pepper brings it all together. These spices give a nice kick to the shrimp. - Fresh vegetables and garnishes Fresh toppings make these tacos pop. Use one cup of thinly sliced red cabbage for crunch. Slices of ripe avocado add creaminess. Fresh cilantro leaves on top bring a burst of flavor. Don’t forget lime wedges for a zesty squeeze! - Tortilla options I prefer using small corn tortillas. They are soft and hold the shrimp well. You can heat them in a skillet for about 30 seconds on each side. This makes them warm and pliable. - Equipment for cooking shrimp A grill or a non-stick skillet works best for cooking shrimp. Make sure it’s hot before adding the shrimp. This helps them cook evenly and get that nice sear. - Tools for assembling tacos Use a large spatula to flip shrimp easily. Have a clean kitchen towel ready to keep the tortillas warm. You may also need a cutting board and knife for slicing toppings. {{ingredient_image_2}} To start, grab a large bowl. Add the shrimp, olive oil, lime zest, lime juice, chili powder, cumin, garlic powder, and some salt and pepper. Mix gently until every shrimp is well-coated. Next, you need to cook the shrimp. You can grill them or use a skillet. If you grill, heat it to medium-high. Place the shrimp in a single layer, cooking for about 2-3 minutes on each side. They will turn pink and opaque when done. If using a skillet, follow the same cooking time. Once cooked, take them off the heat. Now, let’s warm the corn tortillas. Use a separate skillet over medium heat. Heat each tortilla for about 30 seconds on each side. This makes them soft and easy to fold. To keep them warm, cover them with a clean kitchen towel as you heat them. Now it's time to build your tacos! Take a warm tortilla and place a handful of red cabbage in the center. Next, add a few shrimp on top. Slice up your avocado and place a few pieces on the shrimp. Finish with fresh cilantro for that extra flavor. For a bright presentation, serve the tacos on a colorful platter. Add lime wedges and extra cilantro around them to make it inviting. Enjoy! How to avoid overcooking shrimp: To keep shrimp tender, cook them for only 2 to 3 minutes on each side. Watch closely as they change color. Remove them from heat as soon as they turn pink and opaque. This helps prevent a rubbery texture. Signs of perfectly cooked shrimp: Perfectly cooked shrimp should be bright pink with no gray spots. They will also curl slightly but not too tightly. If they are firm to the touch, they are ready to eat. Adding heat: spicy variations: If you like spice, add diced jalapeños or a pinch of cayenne pepper. You can also try a dash of hot sauce when serving. This adds a fun kick without overpowering the shrimp. Balancing flavors with additional toppings: Top your tacos with fresh ingredients like diced tomatoes or crunchy radishes. A drizzle of yogurt or sour cream can help cool the heat. This mix of flavors creates a tasty balance. Best ways to plate chili lime shrimp tacos: Arrange the tacos on a bright platter. Stack them slightly askew for a casual look. Add lime wedges and cilantro sprigs around the tacos. This makes the dish pop and look inviting. Pairing drinks with the dish: For drinks, serve a cold beer or a refreshing limeade. A light white wine also goes well with these tacos. The right drink enhances the flavors and makes the meal even more enjoyable. Pro Tips Marinate Longer for Flavor: For an even deeper flavor, consider marinating the shrimp for at least 30 minutes in the refrigerator before cooking. This allows the spices and lime to penetrate the shrimp more thoroughly. Perfect Tortilla Technique: To avoid tearing, heat your corn tortillas just until they're warm and pliable. Wrapping them in a clean kitchen towel after heating helps keep them soft until you're ready to serve. Add a Crunch: For extra texture, try adding thinly sliced radishes or jicama along with the cabbage. This will give your tacos a delightful crunch that complements the shrimp beautifully. Customize Your Toppings: Feel free to personalize your tacos with additional toppings like diced tomatoes, spicy salsa, or a drizzle of chipotle mayo for a smoky kick! {{image_4}} You can switch the shrimp for other proteins. Chicken works great. Just cut it into small pieces. Marinate it the same way as shrimp. Cook until golden brown. Fish is another option. Use a firm fish like tilapia or cod. Cook it just like shrimp. If you want a vegetarian option, try grilled portobello mushrooms. Slice them thick and marinate just like shrimp. They add a nice meaty flavor. Another idea is to use chickpeas. Toss them in the same spices and roast until crispy. Get creative with spices. Try smoked paprika for a deeper flavor. You can also add cayenne pepper for heat. For something sweeter, mix in some mango or pineapple. These fruits add a burst of freshness. Dice them up and sprinkle on top of the tacos. Another fun idea is to use fresh herbs. Try mint or basil for a twist. These herbs can brighten the dish. You can choose between soft and crispy tacos. Soft corn tortillas are classic. They wrap around the filling well. For crispy tacos, bake the tortillas until golden. You can use taco shells too. If you want gluten-free options, look for corn tortillas without added wheat. They are easy to find. Just make sure to check the label. Enjoy the same great flavors without the gluten! To keep your chili lime shrimp tacos fresh, store them in an airtight container. Place extra shrimp, tortillas, and toppings separately. This helps maintain texture and flavor. You can refrigerate them for up to three days. After that, the shrimp and tortillas may lose their quality. When it’s time to enjoy your leftovers, reheat the shrimp on the stovetop. Use medium heat to warm them gently. Stir occasionally to ensure even heating. For the tortillas, warm them in a skillet for about 20 seconds on each side. This keeps them soft and pliable, just like when you first made them. Yes, you can freeze prepared tacos, but it’s best to freeze shrimp and toppings separately. To freeze shrimp, place them in a freezer bag, removing as much air as possible. For toppings, store them in separate containers. You can freeze shrimp for up to three months and toppings for one month. When ready to use, thaw in the fridge overnight before reheating. I recommend grilling shrimp for tacos. Grilling adds a nice smoky flavor. You can also use a stovetop. A skillet works well too. Just make sure to preheat it. Cook shrimp for 2-3 minutes on each side. Look for the shrimp to turn pink and opaque. This means they are done. Yes, you can make the shrimp ahead of time. Just store it in the fridge. Ideally, consume it within one day. This keeps the shrimp fresh and tasty. When ready to eat, just reheat gently. Avoid overcooking, as it can make them tough. Try serving these tacos with a crisp salad. A simple lettuce mix pairs well. You can also add lime wedges on the side. Chips and salsa make a great side too. Consider a refreshing drink like agua fresca or a light beer. These will enhance the taco's flavors. You’ve learned how to make delicious chili lime shrimp tacos. We explored key ingredients, cooking methods, and essential tools you need. I shared tips for perfect shrimp texture and vibrant flavor. Feel free to get creative with toppings or try new fillings. Remember, these tacos are versatile and great for any occasion. Enjoy making them your own!

Chili Lime Shrimp Tacos

Delicious shrimp tacos with a zesty chili lime marinade, topped with fresh avocado and cabbage.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 pound large shrimp, peeled and deveined
  • 2 tablespoons extra virgin olive oil
  • 2 whole fresh limes, zest and juice
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • to taste salt and freshly ground pepper
  • 8 small corn tortillas
  • 1 cup red cabbage, thinly sliced
  • 1 whole ripe avocado, sliced
  • for garnish fresh cilantro leaves
  • for serving lime wedges

Instructions
 

  • In a large mixing bowl, combine the peeled and deveined shrimp with the olive oil, lime zest, lime juice, chili powder, cumin, garlic powder, and a generous pinch of salt and pepper. Gently toss until each shrimp is thoroughly coated with the marinade.
  • Preheat your grill or a non-stick skillet over medium-high heat. Once the surface is hot, add the shrimp in a single layer. Cook for approximately 2-3 minutes on each side, or until the shrimp turn pink and opaque, indicating they are cooked through. Carefully remove from heat and set aside.
  • While the shrimp is cooking, place a separate skillet over medium heat to warm the corn tortillas. Heat each tortilla for about 30 seconds on each side or until soft and pliable. Keep them warm by covering with a clean kitchen towel.
  • To assemble the tacos, take one tortilla and layer a handful of the thinly sliced red cabbage in the center. Follow with a few of the perfectly cooked shrimp.
  • Add slices of creamy avocado on top of the shrimp and finish with a sprinkle of fresh cilantro leaves for a burst of flavor.
  • Serve the tacos immediately, accompanied by lime wedges to add a zesty squeeze as desired.

Notes

Arrange the tacos on a vibrant, colorful platter. Enhance the visual appeal by adding extra lime wedges and fresh cilantro sprigs alongside the tacos for a cheerful, inviting display. Enjoy your meal!
Keyword avocado, chili lime, corn tortillas, shrimp, tacos