Mexican
Chili Lime Shrimp Tacos
Chili Lime Shrimp Tacos is Mexican home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 1.5 lb large shrimp, peeled
- 1 tbsp chili powder
- 1 tsp ground cumin
- 3 garlic cloves
- 3 limes
- 12 corn tortillas
- 3 cups shredded green cabbage
- 2 avocados
- 1/2 cup chopped cilantro
- 2 tbsp olive oil
- 1 tsp salt
How to cook it
- Toss the shrimp with the chili powder, cumin, minced garlic, the juice of one lime, and salt.
- Mash the avocados with the juice of another lime and half the cilantro to make a quick crema.
- Toss the cabbage with the remaining lime juice and cilantro for a bright slaw.
- Heat the olive oil in a skillet over medium-high and cook the shrimp until pink and just opaque, about 2 minutes per side.
- Warm the corn tortillas until soft and pliable.
- Build each taco with slaw, shrimp, and a spoonful of the avocado crema.
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Chili Lime Shrimp Tacos carries shellfish. It is free of the remaining 9 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | No | |
| Shellfish | Yes | Arroz con Pollo |
| Eggs | No | |
| Soy | No | |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Moderate
- Protein
- High
- Protein quality
- Complete
- Food groups it covers
- Grains, Meat or fish, Vegetables, and Fruit
- How this was set
- Hand audited
When to cook it
Chili Lime Shrimp Tacos takes about 30 minutes from a cold stove to the table, and the cooking itself is a fair bit of work. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
More to cook
Cooked from the same things
Other dishes built on shrimp, tortilla, and cabbage.
From the same kitchens
More cooking from the United States.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.