Delicious and zesty grilled shrimp tacos topped with a refreshing cilantro lime slaw.
Author:claracaldwell
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Grilling
Cuisine:Mexican
Diet:Gluten-Free
Ingredients
Scale
1–1½ lbs shrimp (peeled and deveined)
8–10 corn or small flour tortillas
1 tablespoon olive oil
1 tablespoon fresh lime juice
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon dried oregano
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon smoked paprika
½ teaspoon salt
½ teaspoon black pepper
¼–½ teaspoon ancho chili powder or cayenne pepper
1 cup chopped fresh pineapple or mango (optional)
2–3 cups slaw mix or thinly sliced cabbage
¼ cup chopped red onion
1 jalapeno, seeded and chopped
For the sauce:
¼ cup olive oil
2 tablespoons water plus more if needed
2 chopped green onions
½ cup cilantro leaves
2 cloves garlic, peeled
½ teaspoon salt for the sauce
Juice of 2 small limes
½ cup sour cream or full-fat Greek yogurt
Smashed avocados for serving
Cotija cheese or crumbled Feta Cheese for serving
Lime wedges for serving
Fresh chopped cilantro for garnishing
Instructions
Prepare the shrimp marinade: In a large mixing bowl, drizzle the shrimp with olive oil and lime juice. Add the spices and toss to coat. Let marinate for 15-20 minutes.
Make the cilantro lime slaw: In another bowl, combine slaw mix, red onion, jalapeno, and optional pineapple. Whisk together olive oil, lime juice, and salt; pour over slaw and toss.
Heat the grill: Preheat your grill to medium-high heat.
Grill the shrimp: Cook shrimp on the grill for 2-3 minutes per side until pink and opaque.
Warm the tortillas: Grill tortillas for 30 seconds to 1 minute per side.
Assemble the tacos: Layer grilled shrimp, slaw, smashed avocado, cheese, lime juice, and cilantro on warm tortillas.
Notes
Best enjoyed fresh; store leftover shrimp and slaw separately in the fridge.