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Chili Lime Shrimp Tacos with Tajín & Cilantro Lime Sauce

Chili lime shrimp tacos seasoned with Tajín and topped with cilantro lime sauce, onions, and jalapenos are a flavor explosion! They are quick, easy, and super fresh!

Chili lime shrimp tacos with cilantro lime crema, onions, and jalapenos on corn tortillas.

I’m obsessed with shrimp tacos! This version with Tajín chile lime seasoning and a cilantro lime sauce is one of my favorites! The sauce is so good you’ll want to drink it. 

We’re also huge fans of Tajín over here! Other favorite ways to use it are on street corn and dressed beer.

Shrimp tacos are the perfect meal. They are simple, flavorful, fresh, and cook up super quickly. We serve them all the time! They’re so easy that my husband made them on repeat with a newborn in the house! 

Don’t let the ingredient list of the sauce fool you. Just toss everything in a blender, and you’re good to go. 

What is Tajín ?

Tajín is a brand of seasoning. It’s a blend of chili powder, lime, and salt. And it packs a flavorful punch. It’s not hot. The chili flavor is mellow and mild. Tajín is more sour than spicy. The lime flavor is bold! Tajín is delicious and versatile! It is a perfect all-in-one seasoning to make chile lime shrimp tacos. It is also great sprinkled over sliced fruit such as apples, mango, or watermelon. Use it as the chili and lime component on Mexican street corn, rim cocktail glasses for grapefruit margaritas, or dress a beer.

A cerveza dressed with lime and tajin with a platter of shrimp tacos.

Ingredients for chili lime shrimp tacos

Blend sour cream, mayonnaise, cilantro, lime juice, garlic, jalapeno, cotija cheese, and salt to make a mouthwatering cilantro lime sauce.

I like to buy frozen, medium-sized, peeled, deveined, tail-off shrimp because they are quick to thaw and require little preparation. They are perfect to keep on hand for easy weeknight meals!

Tajín Clásico Chile Lime Seasoning can be found in the Mexican food aisle of most grocery stores. If you can’t find it, order it online. 

Corn tortillas are best for shrimp tacos! You can substitute taco-size flour tortillas if you don’t like corn.

Finely shredded cabbage provides a nice fresh crunch. You can substitute a bag of shredded coleslaw mix to save time. 

White onion & jalapeno for topping and adding more crunch and flavor. 

Slice some lime wedges for serving.

Ingredients for making chili lime shrimp tacos with a cilantro lime crema.

Variations

Make it vegetarian: Instead of the shrimp, use roasted potatoes and sprinkle them with Tajín . You’ll also need to modify the sauce to make it suitable for lacto-ovo vegetarians. Swap the cotija cheese for crumbled feta. Just make sure that the feta you choose is made from vegetable rennet. The sauce will still contain dairy and eggs.

Make chipotle lime shrimp tacos: Swap the cilantro lime sauce for my chipotle lime sauce!

Make it extra spicy: Double the jalapeno in the sauce, and top with chopped seed-in jalapenos.

Reduce the sodium: Use Tajín Clásico Reduced Sodium Seasoning for a lower sodium version.

Chili lime shrimp tacos with cilantro lime crema, onions, and jalapenos on corn tortillas.

How to make chili lime shrimp tacos

Make the cilantro lime sauce first. It gets better after it sits for a while. Same girl, same.

Just add everything to the blender, blend until smooth, and stick it in the fridge.

Finely shredded cabbage on a cutting board.

Make sure everything is gathered and your toppings are prepared. These come together quickly once the shrimp starts cooking.

Thaw the shrimp under cold running water.

Pat them dry with paper towels and generously season them with Tajín.

Heat oil in a heavy-bottomed skillet and cook the shrimp.

I like using my 12-inch cast iron skillet for this. Any heavy-bottomed pan will do. If you have something like the Blackstone griddle, you can use it!

Heating a corn tortilla for tacos.

Heat the corn tortillas and place them in a tortilla warmer, or wrap them in a clean kitchen towel.

Assemble the tacos! Go ahead and serve them assembled, or make a build-your-own taco bar and let everyone build them how they like!

Chili lime shrimp tacos with cilantro lime crema, onions, and jalapenos on corn tortillas.

How to serve chili lime shrimp tacos

Serve shrimp tacos by themselves for a quick and easy meal! They pair perfectly with a dressed corona or a grapefruit margarita! They make a perfect lunch or dinner and can be served year-round! Looking for a heartier meal? Pair them with chips & salsa, citrus slaw, black bean and corn salsa, rice & beans, or street corn.

Chili lime shrimp tacos with cilantro lime crema, onions, and jalapenos on corn tortillas on an outdoor table with toppings and dressed beer.

More Mexican Inspired Recipes

A hand holding a shrimp taco with tacos and beer in the background.

Did you make these chili lime shrimp tacos? Let me know in the comments! And don’t forget to follow me on Instagram for more recipe inspiration @mandiofthemountains 

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Chili Lime Shrimp Tacos with Tajin

Chili lime shrimp tacos with cilantro lime crema, onions, and jalapenos on corn tortillas.

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Chili lime shrimp tacos seasoned with Tajín Chile Lime Seasoning and topped with cilantro lime sauce, onions, and jalapenos are a flavor explosion! Quick and easy!

  • Author: Mandi
  • Prep Time: 20 minutes
  • Cook Time: 8 minutes
  • Total Time: 28 minutes
  • Yield: 10 tacos 1x
  • Category: Tacos
  • Method: Saute
  • Cuisine: Mexican

Ingredients

Units Scale

For the Cilantro Lime Sauce

  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1/2 cup coarsely chopped cilantro
  • Juice of 2 limes (about 4 tablespoons)
  • 2 garlic cloves, peeled
  • 1 small jalapeno, seeded and coarsely chopped
  • 2 tablespoons crumbled cotija cheese
  • 1/2 teaspoon salt

For the Chili Lime Shrimp

  • 1 lb peeled, deveined, tail off shrimp
  • 2 tablespoons Tajín Clásico Chile Lime Seasoning
  • Cooking oil to coat the skillet

The Other Taco Stuff

  • 10 corn tortillas
  • 3 cups shredded cabbage
  • 1 small white onion, diced
  • 1 jalapeno, seeded and diced
  • Lime wedges for serving

Instructions

1. Make the sauce

  • Add all ingredients to a blender and blend until smooth. Refrigerate until ready to serve.

2. Cook the shrimp

  • If using frozen, thaw the shrimp under cold running water. Pat the shrimp dry with paper towels. Toss them in Tajín  to coat them. 
  • Heat the oil in a large skillet over medium-high heat.
  • Add the shrimp and cook for about 5 minutes, flipping occasionally until fully cooked. 
  • Transfer the shrimp to a plate.

3. Warm the tortillas

  • Heat a dry skillet over medium heat. Working with 1 corn tortilla at a time, warm for 10 seconds per side. Wrap the warm tortillas in a clean kitchen towel to keep them warm until serving.

4. Assemble the Tacos

  • Add a layer of shredded cabbage to the bottom of each tortilla, then add a row of shrimp. Next, add some diced onion. Then, drizzle with the cilantro lime sauce. Top with diced jalapenos if you like extra heat, then squeeze a lime wedge to finish it off.

Notes

Make it vegetarian: Instead of the shrimp, use roasted potatoes and sprinkle them with Tajín. You’ll also need to modify the sauce to make it suitable for lacto-ovo vegetarians. Swap the cotija cheese for crumbled feta. Just make sure that the feta you choose is made from vegetable rennet. The sauce will still contain dairy and eggs.

Make it extra spicy: Double the jalapeno in the sauce, and top with chopped seed-in jalapenos.

Reduce the sodium: Use Tajín Clásico Reduced Sodium Seasoning for a lower sodium version.

Nutrition

  • Serving Size: 1 taco
  • Calories: 193
  • Sugar: 2.4 g
  • Sodium: 704.5 mg
  • Fat: 9.3 g
  • Carbohydrates: 16.9 g
  • Fiber: 2.9 g
  • Protein: 12 g
  • Cholesterol: 83.6 mg

Did you make this recipe?

Tag @mandiofthemountains on Instagram – I can’t wait to see what you’ve made!

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