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5 from 1 vote
White baking dish filled with 3 Chili Lime Shrimp Tacos
Chili Lime Shrimp Tacos
Chili Lime Seasoning
  • 1 juice from 1 lime
  • 1 tablespoon chili powder
  • zest from 1 lime
  • ½ teaspoon ground cumin
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon coriander
  • ½ teaspoon salt
  • 2 cloves minced garlic
  • 1 pound shrimp- peeled and deveined
  • 7-9 tortillas
  • 2 cups shredded red cabbage
  • 2 avocado, sliced
  • 3-4 cups chopped lettuce
  1. Take the lime and zest using a grater. Once finished cut in half and squeeze fresh lime juice in a small container and set aside. In another contained/cup add chili powder, ground cumin, cayenne pepper, coriander, and garlic in small bowl. Mix until well combined. 

  2. Place shrimp in a large bowl and add chili mixture and lime zest. Toss until shrimp is well coated. Cover and let sit on refrigerator for 15-20 minutes.

  3. Over medium heat, place butter in a skillet. Once butter has melted add shrimp to skillet. Make sure to spread shrimp out evenly for better cooking. After 30 seconds pour lime juice evenly over shrimp. Continue to cook for 3-4 minutes and turn shrimp over. Cook for another 2 minutes. Then toss/stir shrimp around for additional 30 seconds to a minute. 

  4. Remove shrimp from heat. Place lettuce, red cabbage, shrimp on top of warm tortillas and top with avocado. Enjoy. 

Warming Tortillas
  1. There are several ways to heat tortillas.

    Stovetop: individually heat tortilla on a skillet over medium heat 30 seconds on each side back and forth until desired temperature.

    Oven: Lay tortilla on flat baking rack (not overlapping) and cook at 350 degrees for 15-20 minutes.

    Open Flame (grill/gas): Place tortilla directly overtop a flame on a grill or gas stove over low to medium heat. Cook for up to 30 seconds while rotating. Prevent excessive burning and fire by watching the tortilla carefully.

    Wrap warm tortilla in a cloth to keep warm.