Crispy chili lime shrimp tacos with creamy lime slaw, flame-charred tortillas, avocado, and pickled onions. An easy Fish Friday dinner or quick weeknight seafood recipe everyone will love!
Chili Lime Shrimp Tacos
Living in Southern California means incredible tacos are never hard to find, and they’ve always been one of my favorite meals. But as much as I love a great local taco shop, I’ve found that homemade taco night can be just as delicious with fresh ingredients and simple cooking techniques all for a fraction of the price.
There’s something about taco night that instantly makes dinner feel more fun! These chili lime shrimp tacos have officially become one of the favorite taco recipes in our house.
The shrimp cook quickly in a hot skillet until golden around the edges, then finish with a squeeze of fresh lime for the perfect balance of bright citrus and smoky spice.
Paired with a creamy lime slaw and warm flour tortillas lightly charred over the flame of the stove, they feel casual enough for a weeknight but special enough to serve when friends stop by.
If you’re looking for an easy seafood dinner for Fish Fridays during Lent, or honestly just a fast dinner that doesn’t feel boring, these shrimp tacos are a very good place to start.
Why You’ll Love These Shrimp Tacos
Shrimp is one of my favorite ingredients for busy nights because it cooks in minutes but still feels like a treat. A quick toss in spices and cornstarch gives the shrimp lightly crisped edges without breading or frying, and the smoky chili lime seasoning adds so much flavor without extra work.
The creamy slaw keeps everything balanced, adding just enough richness and tang to complement the warm spices. And finishing the tortillas directly over the flame gives them that slightly blistered, restaurant-style texture that makes such a difference.
They’re simple, fresh, and exactly the kind of dinner that disappears fast.
Chili Lime Shrimp Tacos Ingredients
Simple pantry ingredients, fresh shrimp and a few simple produce items and this dinner is ready!
For the Chili Lime Shrimp
- Large shrimp, peeled and deveined
- Cornstarch
- Chili powder
- Smoked paprika - don't sub Paprika here, the smoked paprika gives a signature flavor!
- Garlic powder
- Salt and pepper
- Lime juice
- Oil for cooking
Creamy Lime Slaw
- Shredded coleslaw mix
- Sour cream
- Fresh lime juice
- Honey
- Salt
- chopped cilantro, optional or for garnish
For Serving
- Flour tortillas
- Sour cream mixed with hot sauce (for drizzling)
- Sliced avocado
- Pickled onions
- Lime wedges
- Extra cilantro (optional)
(Full ingredient amounts and instructions in the recipe card below.)
The Secret to Crispy Shrimp Without Frying
The key to getting golden edges on shrimp is surprisingly simple! Similar to my Sticky Honey Garlic Salmon Bites, patting the shrimp dry helps them sear instead of steam, while a light coating of cornstarch creates just enough texture to caramelize in the pan.
Because shrimp cook quickly, resist the urge to move them too soon. Letting them sit undisturbed for a minute or two in the skillet creates that beautiful crisp crust.
How to Make Chili Lime Shrimp Tacos
- Start by tossing the shrimp with cornstarch, chili powder, smoked paprika, garlic powder, salt and pepper.
- Heat oil in a large skillet over medium-high heat and cook the shrimp in a single layer until lightly crisp and opaque, about two minutes per side. Finish with a squeeze of fresh lime juice just before removing from the pan.
- While the shrimp cook, stir together the creamy lime slaw using sour cream, lime juice, honey, and a pinch of salt. The dressing is simple but balances the smoky shrimp perfectly.
- Warm flour tortillas directly over the flame of a gas burner until lightly charred and soft.
5. To assemble, layer the slaw into each tortilla, top with shrimp, then finish with sliced avocado, pickled onions, and a drizzle of sour cream mixed with hot sauce.
Serve immediately with extra lime wedges!
My Favorite Toppings
These tacos are endlessly customizable, but my favorite toppings include:
- creamy slaw
- sliced avocado
- pickled onions
- and a quick creamy sauce I make by mixing sour cream and Cholula hot sauce.
The mix of warm, cool, creamy, and bright flavors makes every bite the perfect combination!
Tips for Perfect Shrimp Tacos
- Pat shrimp dry before seasoning for better browning.
- Don’t overcrowd the pan — cook in batches if needed.
- Shrimp cook quickly, so remove them as soon as they turn opaque.
- Flame-warming tortillas makes a huge difference in texture and flavor.
Perfect for Fish Fridays or Easy Weeknight Dinners
Whether you’re observing Lent or simply trying to add more seafood into your weekly routine, these chili lime shrimp tacos are the kind of recipe that makes dinner feel effortless but still memorable.
They’re bright, comforting, and just messy enough to make everyone linger a little longer around the table.
Chili Lime Shrimp Tacos
Crispy chili lime shrimp tacos with smoky shrimp, creamy slaw, avocado and pickled onions. An easy Fish Friday or weeknight dinner!
Ingredients
Chili Lime Shrimp
- 1 lb large shrimp, peeled and deveined
- 1 tablespoon cornstarch
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- Juice of ½ lime
- 1 tablespoon avocado or olive oil, for the pan
Creamy Lime Slaw
- 3 cups shredded coleslaw mix
- ¼ cup sour cream
- Juice of 1 lime
- 1 teaspoon honey
- pinch kosher salt
- chopped cilantro, optional garnish or mix-in
Hot Sauce Sour Cream Drizzle
- ¼ cup sour cream
- hot sauce (adjust to taste)
For Serving
- 8 small flour tortillas
- 1 avocado, sliced
- pickled onions
Instructions
Make the Slaw
- In a medium bowl combine coleslaw mix, sour cream, lime juice, honey, and salt. Toss until evenly coated. Refrigerate while preparing the shrimp.
Prepare the Shrimp
- Pat shrimp dry with paper towels.
- In a bowl toss shrimp with cornstarch, chili powder, smoked paprika, garlic powder, salt and pepper.
Cook the Shrimp
- Heat oil in a large skillet over medium-high heat.
- Add shrimp in a single layer and cook undisturbed for about 2 minutes until lightly crisp underneath.
- Flip and cook another 1–2 minutes until opaque and cooked through.
- Remove shrimp to a bowl and finish with a squeeze with lime juice.
Warm the Tortillas
- Using tongs, warm flour tortillas directly over a gas burner flame until lightly charred and soft. Alternatively warm in a dry skillet.
Assemble the Tacos
- Add slaw to each tortilla.
- Top with shrimp, sliced avocado, and pickled onions.
- Drizzle with sour cream mixed with hot sauce.
- Garnish with cilantro and serve with lime wedges.
Notes
- Pat shrimp dry before seasoning for best browning.
- Cook shrimp in batches if needed to avoid steaming.
- Shrimp cook quickly! Remove as soon as opaque.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 938Total Fat: 47gSaturated Fat: 10gUnsaturated Fat: 37gCholesterol: 273mgSodium: 2289mgCarbohydrates: 90gFiber: 10gSugar: 21gProtein: 38g
Did you make this recipe? Let me know!