These chile lime shrimp tacos are packed with bold, tangy flavor and come together in just over 30 minutes. The shrimp are coated in a zesty marinade and cooked until tender and juicy, then layered into warm tortillas with fresh toppings and two creamy, homemade sauces. I love how customizable this recipe is, and it never fails to satisfy with its perfect balance of spice, creaminess, and crunch.

Why You’ll Love This Recipe

I love how quick and easy this dish is to throw together, especially on a busy weeknight. The shrimp cook in minutes, and the two sauces can be made ahead of time to save even more effort. The flavors are bold and fresh, and I can change up the toppings to match what I have on hand. Whether I’m serving these tacos for a casual family dinner or impressing friends, they always disappear fast.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For The Shrimp:

• 1 tablespoon olive oil

• 1 tablespoon fresh lime juice

• ½ teaspoon chili powder

• ½ teaspoon smoked paprika or sweet paprika

• ½ teaspoon garlic powder or 2 cloves garlic, finely minced

• ½ teaspoon coarse kosher salt

• ¼ to ½ teaspoon fresh lime zest

• Pinch of cayenne pepper or red pepper flakes (optional, for extra heat)

• 1 pound raw shrimp, peeled, deveined, and tails removed

For The Cilantro Lime Avocado Sauce:

• 1 medium ripe avocado, peeled and pitted

• ¼ cup olive oil

• ¼ cup sour cream or plain Greek yogurt

• ¼ cup water

• 2 tablespoons fresh lime juice

• 2 cloves garlic, finely minced or ½ teaspoon garlic powder

• ½ cup loosely packed fresh cilantro leaves

• Salt and pepper, to taste

For The Spicy Garlic Lime Sauce:

• ½ cup mayonnaise

• ½ cup sour cream or plain Greek yogurt

• 2 tablespoons sriracha or other favorite hot sauce

• 1 tablespoon fresh lime juice

• 2 cloves garlic, finely minced or ½ teaspoon garlic powder

• Salt and pepper, to taste

For Serving:

• 6‑inch corn or flour tortillas

• Crumbled cotija cheese or queso fresco

• Fresh lime wedges

• Sliced avocado

• Thinly sliced green cabbage or romaine lettuce

Directions

1. Make The Cilantro Lime Avocado Sauce:
   In a blender or food processor, combine the avocado, olive oil, sour cream or yogurt, water, lime juice, garlic, and cilantro. Blend until smooth and creamy. Season with salt and pepper to taste. If the sauce is too thick, I add a bit more water to thin it. Refrigerate until ready to use.

2. Prepare The Spicy Garlic Lime Sauce:
   In a bowl, whisk together the mayonnaise, sour cream or yogurt, sriracha, lime juice, garlic, and salt and pepper until smooth and well combined. Chill until needed.

3. Marinate The Shrimp:
   In a medium bowl, whisk together olive oil, lime juice, chili powder, paprika, garlic, salt, lime zest, and cayenne or red pepper if using. Add the shrimp and toss until they are evenly coated in the marinade.

4. Cook The Shrimp:
   Heat a large nonstick skillet over medium heat. Add the shrimp in a single layer (cook in batches if necessary to avoid overcrowding). Cook the shrimp for 2 to 3 minutes per side, or until pink and cooked through. Remove from heat.

5. Assemble The Tacos:
   Warm the tortillas in a dry skillet or microwave. To each tortilla, add a layer of cabbage or lettuce, a few shrimp, a spoonful of each sauce, a sprinkle of crumbled cheese, avocado slices, and a squeeze of lime juice. Serve immediately.

Servings And Timing

• Servings: Makes about 6 tacos

• Prep Time: 25 minutes

• Cook Time: 10 minutes

• Total Time: 35 minutes

Variations

• I sometimes substitute the shrimp with grilled chicken, fish, or sautéed vegetables to change it up.

• For a lighter option, I use plain Greek yogurt instead of sour cream in both sauces.

• I add pickled red onions, radishes, or jalapeño slices for extra crunch and brightness.

• I like using whole wheat tortillas or extra thin corn tortillas for a different texture.

• To make it spicier, I increase the sriracha or cayenne pepper and add sliced fresh chili on top.

Storage/Reheating

• I store leftover shrimp and sauces in separate airtight containers in the refrigerator.

• The cooked shrimp keep well for up to 2 days, and the sauces last up to a week.

• To reheat shrimp, I warm them gently in a skillet over medium heat or microwave briefly until just heated through to avoid rubbery texture.

• Tortillas can be reheated in a dry skillet or wrapped in a damp paper towel and microwaved for a few seconds.

• I always assemble tacos just before serving to keep everything fresh and vibrant.

FAQs

Can I Make The Sauces Ahead Of Time?

Yes, I usually make both sauces a day or two in advance. They store well in the fridge and save time when I’m ready to cook.

What Type Of Shrimp Works Best For This Recipe?

I use medium to large shrimp (like 21–25 or 31–40 count). If they’re too big, I cut them into bite‑sized pieces for easier taco assembly.

Do I Need To Use Both Sauces?

I prefer to use both because they complement each other perfectly — one is creamy and mild, the other spicy and bold. But I sometimes just use one if I’m in a rush or low on ingredients.

Can I Cook The Shrimp In The Air Fryer?

Yes, I place the marinated shrimp in the air fryer at 400°F for 5 to 6 minutes, shaking the basket halfway through. It’s quick and keeps the shrimp juicy.

How Do I Prevent The Shrimp From Overcooking?

I keep a close eye and cook just until they turn pink and firm up — about 2 to 3 minutes per side. For reheating, I use low heat to keep them from getting rubbery.

Conclusion

These chile lime shrimp tacos are one of my favorite go-to recipes for a fresh, fast, and flavorful meal. The marinated shrimp, paired with creamy sauces and crisp toppings, create the perfect bite every time. I love how easy it is to adapt the recipe to whatever I have in my fridge, and it never fails to impress whether I’m cooking for myself or for guests.