Grilled Shrimp Tacos with Avocado Lime Slaw

A delicious small batch grilled shrimp tacos recipe with a crunchy, creamy avocado lime slaw. Ready in under 30 minutes and perfect for a weeknight dinner or casual summer lunch.

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Prep Time 20

Cook Time 5

Total Time 25

Servings: 2 portions

Course: Dinner, Main Course

Cuisine: American, Mexican-Inspired

Calories: 614

Ingredients Equipment Method Notes

Ingredients

0.5 lb large raw shrimp cleaned, peeled, and deveined
0.5 tsp ancho chili powder or standard chili powder
0.5 tsp garlic powder
0.5 tsp onion powder
0.25 tsp cumin
2 tsp olive oil
salt and freshly cracked black pepper to taste
0.5 medium avocado pitted, peeled, and diced, for the slaw
2 tbsp mayonnaise
2 tbsp sour cream or Mexican crema
1 tsp lime zest zest before juicing
1 tbsp fresh lime juice
0.25 tsp each garlic powder, chili powder, and cumin for the slaw
hot sauce a few dashes of your favorite brand
8 oz shredded green cabbage or bagged coleslaw mix
0.25 cup red onion thinly sliced
2 tbsp fresh cilantro finely chopped, optional
4 small 6 inch flour tortillas or 8 corn tortillas, warmed
0.5 medium avocado thinly sliced, for serving

Equipment

Outdoor grill or indoor grill pan
Metal or wooden skewers
Large mixing bowl
Medium mixing bowl

Method

If using wooden skewers on an outdoor grill, soak them in water for at least 30 minutes before cooking to prevent burning.
Rinse shrimp under cold water and pat completely dry with paper towels. Toss in a bowl with olive oil, chili powder, garlic powder, onion powder, cumin, salt, and pepper until evenly coated. Set aside to marinate for 15 minutes.
While shrimp marinate, mash the diced avocado in a large bowl. Stir in lime zest, lime juice, hot sauce, garlic powder, chili powder, and cumin. Add sour cream and mayonnaise and mix until smooth and creamy. Fold in cabbage, red onion, cilantro, salt, and pepper until fully combined. Cover and refrigerate.
Heat grill or grill pan to medium and lightly oil the surface. Thread shrimp onto skewers and grill for 2 to 3 minutes per side until pink, charred, and cooked through. Transfer to a plate and tent loosely with foil.
Slice remaining avocado half into thin slices. Warm tortillas in a dry skillet for 30 seconds per side. Divide the slaw, avocado slices, and grilled shrimp between tortillas and serve immediately.

Notes

Jumbo shrimp (21/25) are easiest to skewer but large (31/40) work well too. Use 2 corn tortillas per taco. Extra slaw keeps in the fridge for up to 2 days and works great in wraps or grain bowls.