Description
These Easy Chili’s-Style Shrimp Tacos are packed with bold Tex-Mex flavor and come together quickly. Juicy seasoned shrimp are pan-seared and tucked into warm tortillas with crunchy slaw and a creamy sauce—perfect for quick weeknight dinners or taco night.
Ingredients
Shrimp
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon chili powder
- ½ teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Creamy Sauce
- ½ cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon honey
- ½ teaspoon chili powder
Tacos
- 8 small flour or corn tortillas
- 2 cups shredded cabbage or coleslaw mix
- ½ cup pico de gallo or diced tomatoes
- ¼ cup fresh cilantro, chopped
- Lime wedges, for serving
Instructions
- Season the Shrimp: In a bowl, toss shrimp with olive oil, chili powder, paprika, cumin, garlic powder, salt, and pepper to evenly coat.
- Cook the Shrimp: Heat a skillet over medium-high heat. Cook the shrimp for 2–3 minutes per side until pink and cooked through. Remove from heat.
- Prepare the Sauce: In a small bowl, whisk together sour cream, mayonnaise, lime juice, honey, and chili powder until smooth.
- Warm the Tortillas: Warm the tortillas in a skillet or microwave until soft and pliable.
- Assemble the Tacos: Fill each tortilla with cooked shrimp, shredded cabbage, and pico de gallo. Drizzle with creamy sauce.
- Garnish and Serve: Top tacos with chopped cilantro and serve with lime wedges on the side for squeezing.
Notes
- Use medium or large shrimp for best texture.
- For extra spice, add cayenne pepper or hot sauce to the creamy sauce.
- Shrimp cook very quickly—avoid overcooking to keep them juicy.
- Flour tortillas provide traditional Chili’s-style flavor; corn tortillas can be used for a gluten-free option.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
