Shrimp Tacos with Lime Chili

Taco night has a hero, and it is not the tortilla. It is the shrimp: fast to cook, quick to marinate, and a natural match for citrus and heat. These come together in 25 minutes, which makes them a weeknight win and a weekend crowd-pleaser at the same time.

The trick is letting Lime Chili do triple duty: in the marinade, in the crema, and as the final drizzle. One bottle, three jobs, zero fuss.

▶ Tap to watch the stop-motion build

Why this works

Lime Chili is our mildest sauce: a fresh, salsa-verde style blend of jalapeño, real lime, and cilantro at a gentle 3/10 heat. That bright acidity is exactly what seafood wants. It seasons the shrimp, lifts the crema, and finishes the whole taco without ever burning anyone at the table. Grab a bottle of Lime Chili and it does most of the seasoning for you.

Tips and Variations

• Bring the heat up: add a few dashes of our Burning Mango for a sweet-and-spicy layer, or finish with sliced fresh jalapeño.
• Grill it: thread the shrimp on skewers and grill 2 minutes a side for a smoky char.
• Meal prep: make the slaw and crema a day ahead. Cook the shrimp fresh and dinner is 10 minutes away.
• Make it a spread: serve alongside our Vegan Pulled “Pork” Tacos and Mexican Tofu Tacos for a full taco night.

Pro tip: Pat the shrimp dry before they hit the pan. A dry surface means a real sear instead of a steam, and better browning means better flavour.

If you make this, tag us at @litssauce. We love seeing it.

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Recipe Card: Shrimp Tacos with Lime Chili

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 2-3 tbsp LITS Lime Chili hot sauce (plus more to finish)
• 8 small corn tortillas
• Lime slaw: 2 cups shredded red cabbage, 1/4 cup chopped cilantro, juice of 1 lime, 1 tbsp olive oil, pinch of salt
• Lime Chili crema: 1/2 cup sour cream or Greek yogurt, 1 tbsp LITS Lime Chili, 1 tbsp lime juice, pinch of salt
• To serve: sliced avocado, lime wedges, extra cilantro

Instructions

1. Marinate the shrimp. Toss the shrimp with olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, pepper, and 2 tbsp Lime Chili. Let it sit 10 minutes.
2. Make the slaw. Toss the red cabbage, cilantro, lime juice, olive oil, and salt. Set aside so it softens slightly.
3. Whisk the crema. Stir together the sour cream, Lime Chili, lime juice, and salt until smooth and pourable.
4. Sear the shrimp. In a hot skillet, cook the shrimp about 2 minutes per side, until pink and just opaque. Do not overcook.
5. Warm the tortillas. Char them over an open flame or in a dry pan until soft and blistered.
6. Build the tacos. Spread crema on each tortilla, then layer slaw, shrimp, and avocado.
7. Finish and serve. Drizzle more Lime Chili over the top, add cilantro and a squeeze of lime, and serve right away.

Lost in the Sauce is a Toronto-based flavour brand making small-batch hot sauces and sambal rooted in memory. Shop our sauces at lostinthesauce.ca.