Easy Chile Lime Shrimp Tacos

Packed with chili-lime flavor and served with two divine sauces, these quick and easy shrimp tacos are a treat.

Definitely one of the best dishes I’ve ever made at home, these shrimp tacos form my last meal on earth dreams.

These shrimp tacos are ready so fast! In fact, the two sauces can be made days in advance. The sauce is very tasty, but you can also make a simplified shrimp taco by omitting the sauce.

(However, I highly recommend both, and feel that you might regret even just suggesting that you skip them.)

coriander lime avocado sauce

The first sauce is a blend of:

• avocado
• sour cream or yogurt
• coriander
• fresh lime juice
• Olive oil
• salt, pepper, garlic

Add water to thin the sauce to a dressing-like consistency. I prefer thick and creamy.

spicy garlic lime sauce

Mix the second sauce quickly in a bowl. No blender required.

• mayonnaise
• sour cream or yogurt
• sriracha or other hot sauce
• garlic
• fresh lime juice
• salt and pepper

This sauce is derived from a very popular fish taco recipe and is really delicious and obviously perfect for any taco variation.

chili lime shrimp

Now let’s talk about shrimp. Delicious, divine, delicious shrimp.

Shrimp is so easy to prepare and cooks so quickly, I’ve made just the shrimp part of this recipe many times and ate it right out of the pan. just me. Alone in the kitchen, I don’t shy away from popping piping hot, tangy shrimp into my mouth. Talk about living your best life in my happy place.

What makes shrimp even more flavorful is:

• Olive oil
• lime juice and lime peel
• Paprika (I recommend the smoked paprika – it’s delicious!)
• Chili powder
• garlic
• salt

No need to marinate the shrimp. Cook immediately! A nonstick pan or air fryer are both great choices (both instructions are in the recipe).

How to Serve Easy Shrimp Tacos

The two sauces and shrimp are so rich in flavor that nothing else is needed to make the perfect shrimp taco.

Drizzle a spoonful of both dressings into the center of the tortilla, add the shredded lettuce, place a few shrimp on top, and sprinkle some crushed Cotija or Queso Fresco cheese over the shrimp.

A slice of avocado, a drizzle of fresh lime juice, a dash of fresh cilantro, and chopped tomatoes are all worth adding, too.

Prepare to wow your mind and taste buds with the most delicious shrimp tacos of your life.

Hear me say a lot. Because you all know my love for these crispy shrimp tacos runs deep. Stop comparing two shrimp taco recipes. They are very different and both are good in their own way.

But the Chili Lime Shrimp Taco has become so popular simply because it’s incredibly flavorful for such a quick and easy meal.

I hope you love these as much as I do.

Easy Chili Lime Shrimp Tacos

yield: 6 -For 6 people

Preparation time: twenty five minutes minutes

Cooking time: Ten minutes minutes

total time: 35 minutes minutes

shrimp:

• 1 tablespoon Olive oil
• 1 tablespoon fresh lime juice (peeled before squeezing)
• 1/2 tea spoon Chili powder
• 1/2 tea spoon smoked or sweet paprika
• 1/2 tea spoon Garlic powder or 2 cloves of garlic (finely chopped)
• 1/2 tea spoon coarse kosher salt
• 1/4 to 1/2 tea spoon fresh lime peel
• A pinch of cayenne pepper or red pepper flakes (optional)
• 1 lb Raw shrimp, peeled, deveined and tails removed

Coriander Lime Avocado Sauce:

• 1 Moderate avocado, peeled and seed removed
• 1/4 cup Olive oil
• 1/4 cup sour cream or plain greek yogurt
• 1/4 cup water
• 2 tablespoon fresh lime juice
• 2 cloves 1/2 teaspoon garlic, finely chopped, or garlic powder
• 1/2 cup loosely packed cilantro
• salt and pepper to taste

Spicy Garlic Lime Sauce:

• 1/2 cup mayonnaise
• 1/2 cup sour cream or plain greek yogurt
• 2 tablespoon sriracha or other hot sauce
• 1 tablespoon fresh lime juice
• 2 cloves 1/2 teaspoon garlic, finely chopped, or garlic powder
• salt and pepper to taste

If provided:

• 6-inch corn or flour tortillas
• Cotija or queso fresco cheese
• Wedges of fresh lime
• slice of avocado
• shredded cabbage or romaine lettuce

• For avocado sauce, Mix all ingredients until smooth. If necessary, add water to thin the consistency. Refrigerate until ready to eat (you can also make the sauce a few days in advance).

• For spicy garlic lime sauce, Mix all ingredients until smooth. Refrigerate until ready to eat (you can also make the sauce a few days in advance).

• Regarding shrimp In a small bowl, combine olive oil, lime juice, chili powder, paprika, garlic, salt, cayenne pepper or red pepper flakes (if using), and lime zest. Drizzle over shrimp and toss until shrimp is evenly coated.

• Heat a 12-inch nonstick skillet over medium heat. Add shrimp in even layers (cook in separate batches if necessary to avoid overcrowding skillet) and cook until pink and cooked through, 2 to 3 minutes per side.

• Wrap the shrimp in a tortilla and serve with shredded cabbage or lettuce, a spoonful of each sauce, crushed cotija or queso fresco cheese, and your choice of toppings.

Cook the shrimp: An air fryer makes it easy to cook shrimp for tacos. Cook in a single layer at 400°F for 5-6 minutes, shaking the air fryer basket halfway through.
Shrimp size: Any size shrimp can be used in this recipe. I used No. 21-25 shrimp and No. 31-40 shrimp. Chopping large shrimp instead of cooking them whole makes tacos easier to make and easier to eat.

Provided by: 1 serving, calorie: 325kcal, carbohydrates: 7g, protein: 17g, obesity: 26g, saturated fat: 6g, cholesterol: 142mg, sodium: 569mg, fiber: 2g, sugar: 2g

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