Chilis Shrimp Taco Recipe

Shrimp tacos topped with cabbage, tomatoes and cilantro on white platter

Chilis Shrimp Taco Recipe

Chile lime tacos are so simple to make! Sprinkled with lime and a quick homemade spice mix then grilled to perfection! This is one of our favorite copycat recipes and a great weeknight dinner.

Course Lunch or Dinner

Cuisine Mexican

Prep Time 10

Cook Time 6

Total Time 16

Servings

Calories 369kcal

Author Deb Clark

Equipment

gas grill
grill pan
grill basket
grill tongs

Ingredients

12 large shrimp thawed if frozen, shelled and deveined
½ teaspoon chili powder
½ teaspoon cumin
½ teaspoon kosher salt
¼ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon granulated sugar
1 tablespoon butter melted
1 lime juiced
4 corn or flour tortillas
taco toppings - finely chopped cilantro, shredded cabbage, diced avocado, salsa

Instructions

Preheat the grill to 400 degrees.
Mix the spices together in a small bowl.
Clean and shell and devein the shrimp, rinse thoroughly, pat dry.
Mix together the spices. Squeeze fresh lime juice over the shrimp then season shrimp with the spice mix.
Preheat the grill.
Place shrimp on hot grill grates. Brush side two with some melted butter and sprinkle with seasoning.
Depending on the size of your shrimp it will take 2-3 minutes per side. Shrimp cooks quickly! Flip after you see light charring on side one and grill for another 2-3 minutes until browned on side two, basting with butter.
Quickly grill the tortillas, like the shrimp it will only take a minute or two per side.
Remove from grill and prepare your tacos with your favorite fixin's! Serve additional warm corn or flour tortillas on the side.
Top with your favorite fixings - coleslaw, avocado slices, mexican crema and serve with lime wedges.

Notes

Restaurant style tacos start with the tortillas. Be sure to grill them. The char adds a ton of flavor and is so delicious.

Rounding out the meals with black beans and rice makes for a complete fiesta!

Nutrition