Chili Lime Shrimp Street Tacos

Chili lime shrimp tacos with orange pico de Gallo and avocado crema on a serving board

These Chili Lime Shrimp Street Tacos are fresh, flavorful, and perfect for Taco Tuesday or an easy weeknight dinner. Juicy shrimp are marinated in lime juice, garlic, chili powder, cumin, and smoked paprika, then quickly seared until tender and lightly charred. Serve them in warm tortillas topped with fresh Orange Pico de Gallo and creamy Avocado Crema for the ultimate combination of smoky, citrusy, and creamy flavors.

Course Dinner, Main Course

Cuisine Mexican, Mexican Inspired

Diet Gluten Free

Keyword chili lime shrimp tacos, easy shrimp tacos, grilled shrimp tacos, lime shrimp tacos, seafood tacos, shrimp street tacos, shrimp taco recipe, taco night recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 327kcal

Author angela@mealstreetkitchen

Equipment

mixing bowl
Large zip-top bag or shallow dish
Whisk
Cast iron skillet or grill
Tongs

Ingredients

Chili Lime Shrimp

1 pound medium raw shrimp peeled, deveined, and tails removed (21/30 size)
2 tablespoons olive oil
1 tablespoon fresh lime juice
1 garlic clove minced
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon ground cumin
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

For Serving

8 small corn or flour tortillas
Orange Pico de Gallo see recipe link in notes below
Avocado Crema see recipe link in notes below
Fresh cilantro and lime wedges optional

Instructions

Pat the shrimp dry and place them in a large zip-top bag or shallow bowl.
In a small bowl, whisk together the olive oil, lime juice, garlic, chili powder, smoked paprika, cumin, salt, and black pepper.
Pour the marinade over the shrimp and toss to coat evenly. Cover and refrigerate for 15–20 minutes.
Heat a cast iron skillet or grill over medium-high heat. Cook the shrimp for 2–3 minutes per side, or until pink and opaque with light charring. Avoid overcooking.
Warm the tortillas in a dry skillet, on the grill, or wrapped in foil in the oven.
Assemble the tacos by filling each tortilla with shrimp and topping with Orange Pico de Gallo and Avocado Crema. Garnish with cilantro and fresh lime wedges if desired.

Notes

For even more flavor, top these tacos with homemade Orange Pico de Gallo and Avocado Crema.
Shrimp cook very quickly, so watch them carefully to avoid overcooking.
Corn tortillas give these tacos a more authentic street taco flavor, while flour tortillas are softer and slightly sweeter.
Add sliced jalapeños or hot sauce for extra heat.
These tacos pair perfectly with Roasted Corn and Black Bean Salad, homemade Guacamole, fresh Pico de Gallo, or a drizzle of Basil Chimichurri.

Nutrition