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Chile-lime Shrimp Tacos

Marinated shrimp grilled, then topped with shaved cabbage, avocado, grilled corn and a light jalapeno cream on a tortilla.
Chile-lime Shrimp Tacos

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Servings: 2
Total Time: 30 minutes
Recipe by: Rae


1/4 tsp lime zest
1 TBSP lime juice
1/4 tsp granulated garlic
1/4 tsp cumin
1/4 tsp ancho powder
1/4 tsp smoked paprika
1 tsp olive oil
1/2 tsp honey
12 shrimp, peeled, deveined, tail off
1/4 tsp kosher salt
1/4 tsp lime zest, chopped
1 jalapeno, roasted, char, stems, and seeds removed
5.3 oz tub plain Greek yogurt
1/2 tsp kosher salt
dash pepper
dash ground cumin
1 tsp olive oil
Toppings N Such:
4 corn tortillas, warmed
red cabbage, shaved
fresh grilled corn, removed from the cob
avocado, sliced
lime wedges


1. In a medium mixing bowl mix together the lime zest, lime juice, garlic, cumin, ancho powder, smoked paprika, olive oil, and honey. Stir well and add the shrimp. Marinate for 15- 20 minutes.

2. For the sauce place all the ingredients in the food processor and blend until smooth. Taste and adjust the salt if needed. Put into a serving bowl and set to the side.

3. Heat the grill to medium high and grill the shrimp for about 2 minutes on each side. Remove from grill and place on a platter.

4. Assemble the tacos at the table.


Notes: Do not let the shrimp marinate for longer than 20 minutes, the acid in the lime juice will affect the texture.

Do not overcook the shrimp, place shrimp on skewers for easy grilling or line the grill with foil and a spritz of olive oil spray.

You will probably have leftover sauce, but it's OK, that stuff tastes great on anything!

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Chile-lime Shrimp Tacos

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