It might be January, but I’m eating shrimp tacos like it’s summertime and I am not sorry about it at all. These chile-lime shrimp tacos are super flavorful but still very light and will help you keep those New Year’s resolutions without feeling deprived. Tacos are hands down one of my favorite foods, probably because we had such a delicious wealth of options in San Diego, being so close to Mexico. My favorite thing is being able to head to one of the many amazing mariscos trucks and grab lunch in the form of fish or shrimp tacos for $1 each. Since Texas doesn’t really have that, I’ve had to make my own but they are equally delicious and I hope you think so too!
Don’t marinate the shrimp for longer than 30 minutes! Because the marinade has lime juice in it, it will start to cook the shrimp if left for too long which can lead to a mealy texture when cooked. Shrimp absorbs flavor quickly, so it doesn’t need to marinate for as long as other proteins.
If the weather is nice, these shrimp can also be grilled! Just throw the marinated shrimp on soaked skewers and grill for 2-3 minutes per side over medium-high heat.
You can buy pico from the store, but homemade is really better! I’ve got a great recipe here for a super fresh pico that will be delicious on any of your Mexican recipes.
PICO DE GALLO
makes 1 1/2 cups
1 ripe beefsteak tomato, finely diced
3 tablespoons white onion, very finely diced
1 jalapeño, seeds removed and finely diced
3 tablespoons minced cilantro
juice of 2 limes
1/2 teaspoon salt
Mix all ingredients together and refrigerate until ready to use. Can be kept for 3 days.
HOW TO STORE
Since shrimp does not reheat well without becoming rubbery, I recommend only making as much as you need for your meal. The pico de gallo and chipotle sauce can be kept for 3-4 days in the fridge, but the shrimp is best fresh.
These chile-lime shrimp are the perfect light and delicious weeknight dinner!
Chile-Lime Shrimp Tacos
- 3 tablespoons olive oil
- 1 lime, zested and juiced
- 2 cloves garlic, minced
- 1 teaspoon honey
- 2 teaspoons chili powder
- 1 jalapeno, seeded and minced
- 1 1/2 lbs fresh shrimp (16/20 size per lb), peeled and deveined (tails removed is optional)
- salt and pepper to taste
- corn tortillas, warmed
- 2 cups shredded cabbage
- 1 cup pico de gallo, for serving
- lime wedges, for serving
- 3/4 cup sour cream
- 1/4 cup mayonnaise
- juice of 1 lime
- 1 teaspoon honey
- 2 chipotle peppers in adobo
- 1 tablespoon adobo sauce
- 1 clove garlic
- 1/2 teaspoon kosher salt
- To make the chipotle sauce: place all the ingredients in the bowl of a food processor and process until smooth. Store in the fridge in an airtight containeer until ready to serve.
- To make the shrimp: In a large ziplock bag, combine the olive oil, lime juice and zest, garlic, chili powder, jalapeno, and honey. Shake the bag to mix well and add the shrimp and toss so that the shrimp are all evenly coated. Marinate for 30 minutes.
- Preheat a cast iron skillet over medium-high heat. Once the skillet is very hot, pour the bag of shrimp, with the marinade ingredients, into the skillet. Spread the shrimp in an even layer and allow to cook 2-3 minutes on one side without flipping. Once the shrimp have started to turn pink and curl a little, flip and cook for another 2-3 minutes. Season with salt and pepper.
- To assemble: place the shrimp in the warmed corn tortillas and top with shredded cabbage, pico, and chipotle sauce. Serve with lime wedges.
I used fresh shrimp in this recipe, but you can use frozen shrimp too. Once your shrimp is defrosted, rinse well in a colander and then pat the shrimp very dry with paper towels before adding to the marinade.