Grilled Shrimp Tacos With Cilantro Lime Slaw

The aroma of grilled shrimp mingling with fresh lime fills the air, instantly transporting you to a sun-soaked beach. Grilled Shrimp Tacos With Cilantro Lime Slaw are a vibrant and flavorful treat that can be whipped up in about 30 minutes. The combination of tender shrimp, a zesty slaw, and warm tortillas creates a satisfying meal that’s not only delicious but also visually appealing.

This recipe is perfect for anyone looking to spice up their weeknight dinner or impress guests at a summer barbecue. Whether it’s a casual taco night or a festive gathering, these tacos can be made ahead of time with the shrimp and slaw easily stored separately until ready to eat.

Why You’ll Love This Recipe

• Grilling the shrimp adds a smoky flavor that pairs beautifully with the fresh ingredients.
• The cilantro lime slaw is crunchy and refreshing, balancing the richness of the shrimp.
• Each taco is customizable, allowing for endless variations based on personal preference.
• The meal comes together quickly, making it ideal for busy weeknights.

What You’ll Need

Gather these ingredients to prepare a delicious meal.

For the Shrimp

• 1-1½ lbs shrimp, peeled and deveined
• 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

For the Slaw

• 2-3 cups slaw mix or thinly sliced cabbage
• ¼ cup chopped red onion
• 1 jalapeno, seeded and chopped
• 1 cup chopped fresh pineapple or mango (optional)

For the Sauce

• ¼ cup olive oil
• 2 tablespoons water plus more if needed
• 2 cloves garlic, peeled
• ½ teaspoon salt
• Juice of 2 small limes
• ½ cup sour cream or full-fat Greek yogurt
• 2 chopped green onions
• ½ cup cilantro leaves

For Serving

• 8-10 corn tortillas or small flour tortillas
• Smashed avocados
• Cotija cheese or crumbled feta cheese
• Lime wedges
• Fresh chopped cilantro for garnishing

Note: For a lighter dish, use Greek yogurt instead of sour cream.

Substitutions & Swaps

• Garlic powder can be replaced with fresh garlic.
• Cilantro can be omitted for a different herb flavor.
• Corn tortillas can be swapped for flour tortillas.
• Jalapeno can be replaced with a milder pepper.

How to Make It

Follow these steps to create your tacos:

Prepare the sauce

Pulse all sauce ingredients in a food processor or blender until mostly smooth. Thin out with more water if needed.

Toss the slaw

Toss most of the sauce with the slaw mix, reserving some for topping tacos. Set aside.

Preheat the grill

Preheat grill or grill pan to medium-high heat (375-400°F).

Coat the shrimp

In a medium bowl, toss shrimp with oil, lime juice, and all spices until well coated.

Skewer and grill the shrimp

Thread shrimp on skewers and grill for 2-3 minutes on each side until cooked through. Squeeze lime juice over shrimp after removing from the grill.

Grill the tortillas

Grill tortillas until warm and slightly charred, about 20 seconds per side.

Assemble the tacos

Assemble tacos by layering tortillas with smashed avocado, slaw, and grilled shrimp. Top with Cotija cheese, lime wedges, and extra sauce.

How to Store It

Fridge: Store in an airtight container for up to 3 days.
Freezer: No, shrimp does not freeze well after cooking.
Reheat: Microwave for 30-60 seconds on medium power.

Tips for Best Results

• Use skewers soaked in water to prevent burning on the grill.
• Let shrimp marinate for 15 minutes for more flavor.
• Don’t overcook the shrimp; they should be opaque and firm.
• Serve immediately for the best texture in tortillas.

Serving Suggestions

• Pair with a refreshing margarita or iced tea.
• Serve alongside a fruit salsa for added freshness.
• Enjoy these tacos at a casual summer gathering or taco night.