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This Chilis shrimp taco recipe only takes a few minutes to make! Spicy shrimp, fresh toppings, and dreamy cilantro-lime crema come together in the best way.
These Chilis shrimp tacos are here to stay on your weekly menu.
Get the party started with warm tortillas loaded with spiced, juicy shrimp and all your favorite taco toppings served with a creamy cilantro-lime sauce.
You won’t spend hours making them, so you can still do Taco night no matter how busy the day gets.
This might just become your new favorite shrimp taco recipe!
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These shrimp tacos will pair well with this copycat Chipotle corn salsa. And if you want a lighter sauce, check out this vegan avocado cream sauce.
Why You’ll Love This Chilis Shrimp Taco Recipe
- This Chilis shrimp taco recipe only takes 16 minutes.
- Customizable and budget-friendly, these Chilis shrimp tacos are perfect for gatherings!
- Loaded with flavor and texture, these shrimp tacos with creamy lime sauce will definitely upgrade your Taco night.
Ingredients And Substitutions
For the shrimp:
Shrimp – Any size will work on this Chilis shrimp taco recipe. You can use fresh or frozen raw shrimp.
Chipotle chili powder, cumin, onion powder, ground black pepper, paprika, and cayenne pepper flakes – Want a simpler alternative to this spice mix? Just use taco seasoning.
Cooking oil – We used olive oil to saute the flavorful shrimp. You can also grease the pan with non-stick cooking spray.
For the cilantro-lime crema:
Water – For adjusting the garlic cilantro lime sauce’s consistency.
Cilantro – Lends freshness to the creamy green sauce.
Garlic – Adds a savory punch for a complex flavor profile that will please everyone’s taste buds.
Kosher salt – To bring the flavors of the delicious shrimp tacos together.
Limes – Brightens the cilantro-lime cream.
Sour cream – For tanginess and creaminess. You can also use Greek yogurt.
For the tacos:
Corn tortillas – You can substitute corn tortillas with flour tortillas for these Chilis shrimp tacos. For added flavor, grill them first!
Purple cabbage – The added crunch is perfect with the cilantro-lime crema! A red and green cabbage slaw will also make a delicious topping.
Avocado – We’ll assemble the delicious spice-loaded shrimp tacos with creamy, buttery avocado slices.
Red onion – The sharpness of red onions complements the zesty, creamy, and spicy shrimp tacos.
Cotija cheese – Crumbled feta cheese also works for this Chili’s shrimp tacos recipe!
Lime – The only thing that can make these tacos better is a squeeze of fresh lime juice for a boost of flavor. You can also add your favorite toppings and condiments!
Fresh cilantro – Finish the tacos with cilantro on top! You can also use parsley to give these amazing shrimp tacos additional flavor.
Tips For Making This Recipe
Grill Your Shrimp
You can also thread the shrimp on skewers, brush them with butter, sprinkle with seasonings, and cook them on the grill preheated to 400°F for 2 to 3 minutes per side.
Serving Ideas
Enjoy your Chilis shrimp tacos with different toppings and sides, such as refried black beans, jicama slaw, mango salsa, hot sauce, guacamole, cilantro lime quinoa, or sliced jalapenos!
Storage Tips
Store your leftover shrimp tacos in an airtight container in the fridge for up to 3 days. To serve, reheat in a skillet over medium heat.
Chilis Shrimp Tacos Recipe FAQs
What happened to Chili’s shrimp tacos?
Chili’s pulled shrimp tacos from their menu back in 2017! This decision was based on the feedback they got from their customers and team members.
Is it best to use fresh or frozen shrimp for this Chilis shrimp taco recipe?
Frozen shrimp are more convenient since they’re easier to find than fresh shrimp. Just thaw under cool running water and pat the shrimp dry.
How will I know when the shrimp is done?
Your shrimp is done once they’re slightly opaque and have curled into a C shape. The cooking duration will depend on the size of your shrimp. Bigger ones need 3 to 4 minutes, while the smaller ones cook in just 1 to 2 minutes.
How long will the cilantro-lime crema last in the fridge?
Got extra sauce? You can keep your leftover cilantro-lime crema in the fridge for 3 to 4 days!
How to tell if shrimp has gone bad?
Your shrimp has likely gone bad if it looks dull, slimy, and smells foul.
More Delicious Mexican-Inspired Recipes
- Mexican Charcuterie Board
- Mexican Hot Chocolate Mousse
- Instant Pot Churro Bites
- Vegan Street Corn Salad
- Salsa Tatemada
I found this recipe for Copycat Chili’s Queso Dip that I HAVE to try!
Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below.
Chilis Shrimp Taco Recipe
Ingredients
For the shrimp:
- 1 lb shrimp, peeled and deveined
- 3/4 tsp Chipotle chili powder
- 3/4 tsp cumin
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper flakes
- 1 tbsp cooking oil
For the cilantro-lime crema:
- 2 tbsp water
- 1/2 cup cilantro leaves
- 2 cloves garlic
- 1/2 tsp salt
- 2 limes, juiced
- 1/2 cup sour cream
For the tacos:
- 8 6- inch corn tortillas, toasted
- 2 cups shredded purple cabbage
- 1 large avocado
- 1/2 red onion, diced
- 4 oz cotija cheese
- 1 lime, sliced into wedges
- Cilantro leaves
Instructions
- Rinse the shrimp under cold water, then pat them dry.
- Toss the shrimp with all of the seasonings and spices. Heat oil in a pan over medium-high heat, then cook the shrimp in a single layer for 2 to 3 minutes on each side or until cooked through. Remove from heat.
- Combine the ingredients for the crema.
- Assemble the shrimp on hot tortillas with cabbage, avocado, onion, and cotija cheese. Serve with lime wedges and crema. Garnish with cilantro.
Notes
- You can also thread the shrimp on skewers, brush them with butter, sprinkle with seasonings, and cook them on the grill preheated to 400°F for 2 to 3 minutes per side.
- Enjoy your Chilis shrimp tacos with different toppings and sides, such as refried black beans, jicama slaw, mango salsa, hot sauce, guacamole, cilantro lime quinoa, or sliced jalapenos!
- Store your leftover shrimp tacos in an airtight container in the fridge for up to 3 days. To serve, reheat in a skillet over medium heat.
Nutrition
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