Spicy Chili Lime Shrimp Tacos

Flavorful chili-lime shrimp tucked into warm tortillas with a fresh cilantro-lime slaw for a zesty, quick meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 1
• Cuisine: Tex-Mex
• Difficulty: Easy
• Cost: $6.31/serving

Dietary

• Nut-Free
• Low-Sugar
• High-Protein

Tags

• quick
• sauté
• spicy
• fresh
• kid-friendly
• tangy

Ingredients

• 1 tablespoon olive oil
• 6 ounce shrimp (peeled, deveined)
• 1 teaspoon chili powder
• 0.5 teaspoon ground cumin
• 0.25 teaspoon garlic powder
• 0.25 teaspoon salt (divided)
• 0.13 teaspoon black pepper (divided)
• 1 tablespoon lime juice
• 2 flour tortillas (6-inch)
• 1 cup coleslaw mix (pre-shredded)
• 2 tablespoon fresh cilantro (chopped)
• 1 tablespoon mayonnaise
• 1 tablespoon sour cream

Instructions

1. Pat shrimp dry and toss with chili powder, cumin, garlic powder, 1/8 teaspoon salt, and 1/16 teaspoon black pepper in a small bowl.
2. Heat olive oil in a medium skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side, until pink and opaque. Stir in 1 1/2 teaspoons of lime juice.
3. While shrimp cooks, warm tortillas according to package directions (microwave or directly over a gas flame).
4. In a separate bowl, combine coleslaw mix, chopped fresh cilantro, mayonnaise, sour cream, remaining 1 1/2 teaspoons lime juice, remaining 1/8 teaspoon salt, and remaining 1/16 teaspoon black pepper. Mix well to create the slaw.
5. Assemble tacos by spooning slaw into warm tortillas, then topping with cooked shrimp. Serve immediately.

Notes

Adjust the amount of chili powder to control the spice level. Freshly squeezed lime juice makes a big difference!

Nutrition (per serving)

• Calories: 641
• Protein: 39.5 g
• Carbohydrates: 45.5 g
• Fat: 30.3 g
• Fiber: 2 g
• Sodium: 1643 mg
• Saturated Fat: 8.1 g
• Sugar: 2.9 g
• Cholesterol: 260 mg