Chili Lime Shrimp Tacos with Lime Infused Olive Oil

These tacos bring together tender shrimp, crunchy cabbage, creamy avocado, zippy lime juice, and warm tortillas for a bright, satisfying bite. Garden Infuzions Lime Infused Olive Oil adds vivid citrus lift and a silky finish that pulls the whole taco together, with lime zest character that keeps every bite fresh and lively. It’s the kind of weeknight dinner that also feels right at home for entertaining, summer patio meals, or a casual taco night with friends.

Garden Infuzions

Chili Lime Shrimp Tacos with Lime Infused Olive Oil

Juicy shrimp, crisp slaw, creamy avocado, and warm tortillas come together with bright Lime Infused Olive Oil for tacos that taste lively, fresh, and full of easy dinner energy.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 4 tacos

Course: Dinner, Main Course

Cuisine: American, Mexican

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 pound large shrimp peeled and deveined
• 2 tablespoons Lime Infused Olive Oil
• 1 tablespoon fresh lime juice
• 1 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 8 small corn tortillas
• 2 cups shredded green cabbage
• 1/2 cup shredded red cabbage
• 1/2 cup diced avocado
• 1/4 cup crumbled cotija cheese
• 2 tablespoons chopped fresh cilantro
• 1 lime cut into wedges
• 2 tablespoons sour cream
• 1 tablespoon mayonnaise
• 1 teaspoon hot sauce

Equipment

• 1 Large skillet For cooking the shrimp
• 3 Mixing bowls For shrimp, slaw, and sauce
• 1 set Measuring spoons For the oil and seasonings
• 1 Tongs For turning shrimp and handling tortillas
• 1 Chef’s knife For chopping cilantro and lime wedges
• 1 Cutting board For prep work

Method

 

Instructions

1. In a medium bowl, toss the shrimp with Lime Infused Olive Oil, lime juice, chili powder, salt, black pepper, and garlic powder until evenly coated.
2. Let the shrimp sit for 10 minutes while you prepare the toppings.
3. Stir together the green cabbage, red cabbage, and cilantro in a separate bowl.
4. Mix the sour cream, mayonnaise, and hot sauce in a small bowl to make a quick drizzle.
5. Heat a large skillet over medium-high heat and cook the shrimp for 2 to 3 minutes per side until pink, opaque, and lightly charred at the edges.
6. Warm the tortillas in a dry skillet or directly over a low flame until soft and pliable.
7. Build each taco with cabbage, shrimp, avocado, cotija cheese, and a spoonful of the sauce.
8. Finish with extra cilantro and a squeeze of fresh lime, then serve right away.

Notes

For the brightest flavor, use fresh lime juice and finish with an extra squeeze at the table. If your tortillas crack easily, wrap them in a damp towel after warming so they stay soft. The shrimp should be cooked just until opaque for the best texture.

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Recipe Tips

• Don’t overcook the shrimp; they only need a few minutes until pink and opaque.
• Warm the tortillas just before serving so they stay soft and flexible.
• Toss the slaw right before assembly so it keeps a crisp texture.

Serving Suggestions

Serve these tacos with black beans, cilantro rice, grilled corn, or a simple tomato salad for a full meal. They also work well as a build-your-own taco spread for a relaxed dinner with friends.

Storage

Store the shrimp, slaw, and tortillas separately in airtight containers in the refrigerator for up to 2 days. Reheat the shrimp gently in a skillet over low heat and assemble just before serving for the best texture.

Variations

Swap the shrimp for grilled chicken, use shredded cabbage instead of slaw mix, or add sliced jalapeños for extra heat. You can also turn the filling into taco bowls over rice or greens.

Related Garden Infuzions Recipes

Explore more flavor ideas on the Garden Infuzions recipes page for more ways to cook with bold infused olive oil.