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Grilled Shrimp Tacos
20
min active
·
4
servings
·
40
min total
Grilled shrimp in warm tortillas with fresh toppings and a light crema.
Avo's Tip
Don’t overcook shrimp.
No shrimp? Fish fillets like tilapia or mahi mahi, flaked after cooking, work perfectly.
No corn tortillas? Flour tortillas or large romaine leaves both hold the filling well.
No time for slaw? A bag of pre-shredded coleslaw mix works straight from the package.
COMMON QUESTIONS
Frequently Asked Questions
Everything you need to know before you start cooking.
Can I pan-cook shrimp?
Yes.
Are they spicy?
Mild.
Can I use frozen shrimp?
Yes, thaw first.
Storage & Reheating
Best fresh.
Why It Works
Most of the work is just tossing things in bowls — the marinade, sauce, and slaw all come together with a quick mix. No complicated techniques.
The grill does the heavy lifting — shrimp cook in under 5 minutes, so dinner comes together fast once the marinating is done.
It hits every texture and flavor at once — crunchy slaw, warm charred shrimp, cool creamy sauce, soft tortilla. That's what makes a simple taco feel like a real meal.
No oven, no baking, minimal cleanup — one grill or skillet, a couple of bowls, and you're eating.
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Ingredients
1
1 lb shrimp (peeled, deveined, tails removed)
2
2 cups shredded cabbage
3
1 tsp chili powder
4
1 tbsp live oil
5
8 tortillas
6
1 tbsp lime juice
7
2 garlic cloves, minced
8
¼ cup red onion, thinly sliced
9
¼ cup fresh cilantro, chopped
10
Optional: Creamy sauce (1/4 cup mayo or Greek yogurt + lime juice + hot sauce)
Instructions
1
Whisk together olive oil, lime juice, garlic, chili powder, paprika, cumin, onion powder, salt, and pepper in a medium bowl. Add the shrimp and toss to coat. Marinate 15–20 minutes — no longer or the lime juice will toughen the shrimp.
2
While the shrimp marinates, mix the sour cream, mayonnaise, lime juice, hot sauce, and garlic powder in a small bowl until smooth. Add a teaspoon of water or milk if too thick to drizzle. Set aside in the fridge.
3
In another bowl, toss shredded purple cabbage, carrots, onion, cilantro, lime juice, and oil. Season with salt.
4
Preheat grill to medium-high (around 400°F). Thread shrimp onto skewers — soak wood skewers in water first. Grill 2–3 minutes per side until opaque and slightly charred. Alternatively, cook in a cast-iron skillet over medium-high heat with a little oil, 2–3 minutes per side.
5
Warm tortillas on a dry skillet over medium-high heat, about 30 seconds per side until light brown spots appear, or wrap in foil and place on the grill for a few minutes.
6
Layer each taco: slaw first, then 3–4 grilled shrimp, avocado slices, a generous drizzle of creamy lime sauce, cilantro, cheese if using, and a lime wedge on the side.
Quick Fixes
Shrimp overcooked: Grill on high heat for 1–2 minutes per side only. Pull them the moment both sides are pink and opaque.
Falling through grill grates: Use a grill basket or thread onto skewers to keep them secure.
ingrediENTS
—
1
1 lb shrimp (peeled, deveined, tails removed)
—
2
2 cups shredded cabbage
—
3
1 tsp chili powder
—
4
1 tbsp live oil
—
5
8 tortillas
—
6
1 tbsp lime juice
—
7
2 garlic cloves, minced
—
8
¼ cup red onion, thinly sliced
—
9
¼ cup fresh cilantro, chopped
—
10
Optional: Creamy sauce (1/4 cup mayo or Greek yogurt + lime juice + hot sauce)
instructions
1
Whisk together olive oil, lime juice, garlic, chili powder, paprika, cumin, onion powder, salt, and pepper in a medium bowl. Add the shrimp and toss to coat. Marinate 15–20 minutes — no longer or the lime juice will toughen the shrimp.
2
While the shrimp marinates, mix the sour cream, mayonnaise, lime juice, hot sauce, and garlic powder in a small bowl until smooth. Add a teaspoon of water or milk if too thick to drizzle. Set aside in the fridge.
3
In another bowl, toss shredded purple cabbage, carrots, onion, cilantro, lime juice, and oil. Season with salt.
4
Preheat grill to medium-high (around 400°F). Thread shrimp onto skewers — soak wood skewers in water first. Grill 2–3 minutes per side until opaque and slightly charred. Alternatively, cook in a cast-iron skillet over medium-high heat with a little oil, 2–3 minutes per side.
5
Warm tortillas on a dry skillet over medium-high heat, about 30 seconds per side until light brown spots appear, or wrap in foil and place on the grill for a few minutes.
6
Layer each taco: slaw first, then 3–4 grilled shrimp, avocado slices, a generous drizzle of creamy lime sauce, cilantro, cheese if using, and a lime wedge on the side.
High comfort. Low effort. Designed for real weeknights.
RECIPE
Grilled Shrimp Tacos
20
min active
·
40
min total
·
4
servings
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