Smoked Chili Lime Shrimp Tacos
Shrimp marinated in lime and smoked chili, seared in a hot skillet, and served in warm tortillas with tangy slaw and creamy sriracha sauce.
Equipment
- Large skillet
- Mixing bowls
- Whisk
- Cutting board
Ingredients
Main Ingredients
- 1 lb medium shrimp peeled and deveined
- 1 lime zested
- ¼ cup lime juice for the marinade
- 1 tbsp smoked chili powder
- 2 tbsp chopped fresh cilantro
- 2 cloves garlic minced
- ¼ cup olive oil for the marinade
- ½ tsp salt for the marinade
- ½ tsp black pepper for the marinade
- 8 cup finely shredded green cabbage for the slaw
- ½ medium onion very finely chopped, for the slaw
- ¾ cup plain Greek yogurt for the slaw
- ¼ cup lime juice for the slaw
- ¼ cup extra virgin olive oil for the slaw
- ½ tsp salt for the slaw
- ½ tsp black pepper for the slaw
- ¾ cup sour cream for the sauce
- 2 tbsp sriracha for the sauce
- 1 tbsp olive oil for cooking
- 12 small tortillas corn or flour
Instructions
Cooking
- Marinate. Whisk the zest, juice, smoked chili powder, cilantro, garlic, oil, salt, and pepper, then toss with the dry shrimp for 5 to 20 minutes.
- Dress the slaw. Toss the cabbage and onion with the yogurt, lime juice, oil, salt, and pepper. Chill until serving.
- Mix the sauce. Stir the sour cream and sriracha until smooth and pink.
- Sear the shrimp. Heat 1 tablespoon of oil over high heat and cook the shrimp in two batches, about 60 seconds per side, until pink. Keep the first batch warm.
- Build the tacos. Fill warm tortillas with slaw and shrimp, drizzle with sauce, and finish with cilantro and lime.
Notes
Substitutions: Use 2 teaspoons of smoked chili powder for milder tacos, or swap the sour cream for more Greek yogurt.
Tips: Dry the shrimp well and cook in batches so they sear instead of steam.
Storage: Refrigerate shrimp for up to 3 days and keep the slaw and sauce separate. Reheat shrimp to 165 degrees F. Not recommended for freezing.