The Pantry
Mexican-inspired

Chili-lime shrimp tacos

Quick-seared shrimp, crunchy cabbage and avocado tucked into warm tortillas with a bright lime finish.

Prep 15 minCook 10 minAdjust servings ↓
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Chili-lime shrimp tacos
~500 calper person · ~1000 total
~$11.00meal total · ~$5.50 per person

Estimated calories and US ingredient costs.

The Pantry way

Your whole cook, in one place.

Ingredients, steps and a live timeline. Ready for 2 people.

Step timeline

Cooking order

5 left
Step 1

Make the slaw

~3 min

Make the slaw.

Mix 1 1/2 cups cabbage with 1 tbsp lime juice and 2 tbsp cilantro.

Mix 3 tbsp yogurt with 1 tsp lime juice and a splash of water in a separate bowl.

Ingredients
  • 1 1/2 cupsCabbage
  • 3 tbspPlain Greek yogurt
  • 2 tbspCilantro
Step 2

Season the shrimp

~4 min

Season the shrimp.

Pat 10 oz shrimp dry.

Toss with 1 tbsp oil, 1 tsp chili powder, 1/2 tsp cumin, 1/4 tsp salt and the lime zest.

Ingredients
  • 10 oz total for recipeRaw peeled, deveined shrimp
  • 1 tbspOlive oil
  • 1 tspChili powder
  • 1/2 tspGround cumin
  • 1/4 tspKosher salt
Step 3

Sear the shrimp

~4 min

Sear the shrimp.

Heat a skillet over medium-high heat.

Add shrimp in one layer and cook about 2 minutes per side, until the flesh is pearly and opaque throughout.

Remove from the heat; do not rely on time alone.

Ingredients
  • 10 oz total for recipeRaw peeled, deveined shrimp
Step 4

Warm and fill

~9 min

Warm and fill.

Warm 6 tortillas in a dry skillet.

Divide the slaw, shrimp and avocado among them.

Drizzle with lime yogurt

Ingredients
  • 3 tbsp total for recipePlain Greek yogurt
Step 5

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Chili-lime shrimp tacos: serve with any remaining lime.

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Ingredients

For 2 people

  • 10 oz raw peeled, deveined shrimp
  • 6 small corn tortillas
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/4 tsp kosher salt
  • 1 lime, zest and juice
  • 1 1/2 cups finely shredded cabbage
  • 1 small avocado, sliced
  • 3 tbsp plain Greek yogurt
  • 2 tbsp chopped cilantro

Method

  1. Make the slawMix 1 1/2 cups cabbage with 1 tbsp lime juice and 2 tbsp cilantro. Mix 3 tbsp yogurt with 1 tsp lime juice and a splash of water in a separate bowl.
  2. Season the shrimpPat 10 oz shrimp dry. Toss with 1 tbsp oil, 1 tsp chili powder, 1/2 tsp cumin, 1/4 tsp salt and the lime zest.
  3. Sear the shrimpHeat a skillet over medium-high heat. Add shrimp in one layer and cook about 2 minutes per side, until the flesh is pearly and opaque throughout. Remove from the heat; do not rely on time alone.
  4. Warm and fillWarm 6 tortillas in a dry skillet. Divide the slaw, shrimp and avocado among them. Drizzle with lime yogurt and serve with any remaining lime.

Before you cook

What to get ready

Wide skillet, mixing bowls, tongs and a board for the toppings.

Shred the cabbage and mix the yogurt sauce; refrigerate separately. Slice avocado and dress the slaw close to serving.

If something needs adjusting

Shrimp are steaming

Pat thawed shrimp dry and cook in batches if the pan is crowded.

Tortillas crack

Warm them briefly in a dry skillet and keep covered with a clean towel until filling.

Store for later

Store shrimp, slaw, sauce and tortillas separately. Reheat shrimp gently to 165°F; add cold toppings afterward. Assembled tacos lose texture quickly.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Compare frozen peeled shrimp by usable weight, not just the bag price. Cabbage left from the slaw can become a stir-fry or a second slaw.

Calculate this meal with your own prices →

How to Cook Shrimp →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

Dry the shrimp well and avoid crowding the skillet so they sear instead of steaming.

Make it work for you

Use a dairy-free plain yogurt for the sauce. Thaw frozen shrimp fully in the refrigerator before cooking.

Use the rest of your tortillas and lime in black bean and sweet potato quesadillas.

Can I use flour tortillas?

Yes. Small flour tortillas work well; warm them just before assembling. Check labels if avoiding wheat or gluten.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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