Tell Me Why Charred Chili-Lime Shrimp Tacos

"Create a fiery weeknight main called Tell Me Why Charred Chili-Lime Shrimp Tacos with Pickled-Red-Onion Slaw, inspired by Taylor Swift’s ‘Tell Me Why.’ Vibe: sharp, sizzling, door-slam release.Core: large shrimp (peeled/deveined); marinade of lime zest/juice, olive oil, chili powder, smoked paprika, cumin, garlic, salt/pepper.Slaw: shredded green cabbage + quick-pickled red onions (vinegar, sugar, salt, warm water), cilantro.Finish: warm corn tortillas; optional avocado slices; optional drizzle of lime-yogurt or chipotle-mayo (offer dairy-free swap).Method: marinate 10–15 min; sear in hot cast-iron 2–3 min/side until charred and opaque; toss slaw; warm tortillas; build tacos.Include: yield for 4; total time ~30 min; exact ingredient amounts; step-by-step; spice-level options (mild → hot); grill and air-fryer variations; gluten-free by default (corn tortillas); pescatarian by default; easy swaps (chicken strips or roasted cauliflower).Plating: charred shrimp, magenta onion ribbons, bright lime wedges—clean lines, big crunch, home-kitchen simple."

Sean.Mahoney06

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9/28/2025

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Note: This recipe is AI-generated and DishGen has not verified it for accuracy or safety. Use your best judgement when making AI-generated dishes. If you notice an issue, please report this recipe.

Ignite your weeknight with these sizzling charred shrimp tacos, marinated in zesty lime and smoky chili spices. Finished with a crisp pickled-red-onion slaw and fresh cilantro, tucked in warm corn tortillas. Optional creamy drizzles and avocado rounds cool the heat in perfect harmony. Quick, vibrant, and gluten-free—this recipe channels sharp fire and fresh release in every bite.

spicy quick pescatarian gluten-free weeknight vibrant

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Name: Tell Me Why Charred Chili-Lime Shrimp Tacos
Yield: 4
Ingredients: 1½ lbs large shrimp, peeled and deveined; Zest and juice of 2 limes (about 3 tbsp juice, 1 tsp zest); 3 tbsp olive oil; 1 tsp chili powder (adjust for spice); 1 tsp smoked paprika; ½ tsp ground cumin; 2 garlic cloves, minced; 1 tsp kosher salt; ½ tsp freshly ground black pepper; 4 cups shredded green cabbage; 1 cup thinly sliced red onion; ½ cup distilled white vinegar; 1 tbsp sugar; 1 tsp salt (for pickling); ½ cup warm water (for pickling); ¼ cup fresh cilantro leaves, roughly chopped; 8 small corn tortillas; Optional: 1 avocado, sliced; Optional sauce (choose one): – Lime-yogurt drizzle: ½ cup plain Greek yogurt, 1 tbsp lime juice, pinch salt (swap with coconut yogurt for dairy-free) – Chipotle mayo: ¼ cup mayo, 1 tsp chipotle in adobo sauce, 1 tsp lime juice (use vegan mayo to swap)

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