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.