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–+ servings
250ml Lime Infused Olive Oil – bright citrus infusion
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
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 tacos
Course: Dinner, Main Course
Cuisine: American, Mexican
Ingredients Equipment Method Notes

Ingredients
  

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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