If you’re looking for a quick yet flavor-packed meal, these Chili Lime Shrimp Tacos are your go-to. With a zesty marinade and fresh toppings, they're perfect for a warm weeknight dinner or a casual gathering.
The star of the show here is the shrimp, chosen for its quick cooking time and ability to absorb flavors. We’ll infuse them with a marinade of olive oil, which acts as a base, and lime juice and zest, offering a bright citrusy note. The chili powder and cayenne pepper add a subtle heat, balanced by the earthy depth from the garlic powder. A pinch of salt enhances all these flavors.
The toppings are simple yet effective: shredded cabbage for crunch, fresh cilantro for an herby kick, red onion for a bit of sharpness, and creamy avocado to mellow it all out. Finally, sprinkle some cotija cheese for a salty finish.
Pair these tacos with a side of Mexican street corn (elote) or a refreshing cucumber salad for a full meal. A cold, crisp lager or a light margarita would also complement the flavors nicely.
Start by preparing the marinade. In a large bowl, mix together the olive oil, lime juice and zest, chili powder, garlic powder, cayenne pepper, and salt. This mixture should be fragrant and vibrant. Now, toss in your shrimp and give them a good mix to ensure they're thoroughly coated. Let these sit and soak in the flavors for a good 15 minutes.
While the shrimp are marinating, warm up your skillet over medium-high heat. You want it to be nice and hot before adding the shrimp, so they sear beautifully. Once ready, place the shrimp in the skillet, cooking them for about 2-3 minutes on each side. You'll know they're done when they turn a lovely pink hue.
As your shrimp cook, warm your corn tortillas in a separate dry skillet. Just 30 seconds on each side should do the trick, making them pliable and ready to hold all your delicious fillings.
Now, assemble your tacos. Lay a few shrimp on each tortilla, then top with a handful of shredded cabbage, a sprinkle of cilantro, some red onion, a few slices of avocado, and a crumble of cotija cheese. Serve these beauties with lime wedges on the side for an extra burst of citrus.
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