Name: Grilled Shrimp Tacos with Cilantro Lime Slaw Recipe
Prep time: 20 min
Cook time: PT-494737H56M25S
Total time: PT-494737H56M25S
Cuisine: Mexican
Ingredients: 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 (green, red, or a combination); ¼ cup chopped red onion; 1 jalapeno, seeded and chopped; 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; Juice of 2 small limes; ½ cup sour cream or full-fat Greek yogurt; 1 to 1½ lbs shrimp, peeled and deveined; 8-10 corn or small flour tortillas; Smashed avocados; Cotija cheese or crumbled Feta cheese; Lime wedges; Fresh chopped cilantro

Jump to Recipe· 4.3 from 66 reviews

If you are craving a burst of fresh, vibrant flavors paired with perfectly charred seafood, the Grilled Shrimp Tacos with Cilantro Lime Slaw Recipe is an absolute must-make. This dish brings together juicy, spice-kissed shrimp grilled to perfection with a tangy, creamy cilantro lime slaw that adds the perfect crunch and zest. Every bite is a delightful dance of smoky, tangy, and creamy textures that’s as simple to prepare as it is delicious. Whether you’re hosting a casual dinner or just treating yourself to an easy weeknight meal, these tacos will quickly become a favorite you want to make again and again.

Ingredients You’ll Need

A clear glass bowl in the center shows raw peeled shrimp, light gray and white in color, with a smooth, slightly wet texture. Above the shrimp bowl is a large white bowl filled with thin, long strips of mixed vegetables including light green zucchini, orange carrot, and purple cabbage, showing a mix of smooth and crispy textures. Surrounding these main bowls are smaller white bowls and dishes holding finely chopped purple onions, small diced yellow pineapple, chopped green jalapeños, sliced green onions, and fresh cilantro leaves. Near the bottom left, there is a white sauce pitcher filled with golden olive oil, beside a small white plate with an assortment of colorful spices in red, beige, green, and brown tones. There are two halved limes with bright green flesh near the shrimp bowl. At the bottom left, a few yellow corn tortillas rest on the white marbled surface, and two whole dark green avocados with rough skins are placed at the bottom right. The entire setup is on a white marbled background, giving a clean and fresh look. Photo taken with an iphone --ar 4:5 --v 7

All the ingredients in this Grilled Shrimp Tacos with Cilantro Lime Slaw Recipe are straightforward but carefully chosen to enhance the dish’s flavor, texture, and color. Each element plays a key role from the spiced shrimp marinade to the creamy slaw, bringing brightness and balance to this irresistible meal.

Shrimp (1-1½ lbs): Peeled and deveined shrimp are the star protein, ensuring quick grilling and juicy results.

Corn or small flour tortillas (8-10): The perfect handheld base, offering a warm, slightly chewy wrapper.
Olive oil (for marinade and sauce): Provides richness and helps achieve a nicely grilled finish on the shrimp.
Fresh lime juice: A zesty punch that brightens both the shrimp and slaw with acidity.

Chili powder, cumin, oregano, onion & garlic powders, smoked paprika, salt, black pepper, ancho chili or cayenne: A flavorful spice mix that creates a smoky, mildly spicy seasoning for the shrimp.
Chopped pineapple or mango (optional, 1 cup): Adds a sweet tropical note that complements the smokiness and spice beautifully.
Slaw mix or shredded cabbage (2-3 cups): Provides crisp texture and freshness to every bite.

Red onion and jalapeño: Adds sharpness and a gentle heat for complexity in the slaw.
Cilantro lime sauce ingredients: Olive oil, water, green onions, cilantro, garlic, salt, lime juice, and sour cream or full-fat Greek yogurt come together for a creamy, herby sauce that ties everything perfectly.
Smashed avocado, Cotija or feta cheese, lime wedges, fresh cilantro: Essential toppings that elevate the tacos with creaminess, saltiness, and fresh citrus notes.

How to Make Grilled Shrimp Tacos with Cilantro Lime Slaw Recipe

The image displays four sections: the top left shows raw peeled shrimp in a clear glass bowl with layers of light pink and white shrimp covered by yellow, red, and green spices in clumps on top, with beige wooden skewers and half a lime nearby, all set on a white marbled texture; the top right features cooked brown shrimp skewered and arranged in a pile on a white oval plate; the bottom left has a clear glass bowl filled with shredded purple cabbage, orange carrots, green jalapeño pieces, and yellow pineapple chunks, next to a smaller bowl holding white sour cream or yogurt mixed with fresh green herbs and chopped scallions; the bottom right reveals a similar clear glass bowl containing shredded vegetables mixed with a creamy light green herb dressing being stirred with a silver spoon. photo taken with an iphone --ar 4:5 --v 7

Step 1: Whip up the Cilantro Lime Sauce

Start by blending together all the sauce ingredients in a food processor until mostly smooth. This creamy sauce is the heart of the slaw and the finishing drizzle on the tacos. If it feels too thick, just add a splash more water to reach your desired consistency.

Step 2: Prepare the Slaw

In a large bowl, toss most of the cilantro lime sauce with the slaw mix or cabbage, pineapple or mango, red onion, and jalapeño. This slaw is a refreshing, crunchy contrast to the warm shrimp, bringing a bit of sweetness and spice that makes every bite vibrant.

Step 3: Marinate the Shrimp

Mix olive oil, lime juice, and all the spices in a bowl, then add the shrimp and toss to coat evenly. This spice rub infuses the shrimp with a smoky, zesty kick that becomes irresistible once grilled.

Step 4: Grill the Shrimp

Thread the shrimp onto skewers and place them on a preheated grill or grill pan over medium-high heat. Cook for 2-3 minutes on each side until pink and slightly charred. Don’t forget to squeeze a bit of fresh lime juice on them once they’re off the grill to boost that fresh citrus flavor.

Step 5: Warm the Tortillas

Grill the tortillas just until they are warm and slightly charred, about 20 seconds per side. This step brings out their natural nuttiness and creates the perfect base for assembling your tacos.

Step 6: Assemble the Tacos

Spread smashed avocado on each tortilla, layer on a generous helping of cilantro lime slaw, and top with grilled shrimp. Finish off with crumbled Cotija cheese, a squeeze of lime, fresh cilantro, and a drizzle of the reserved cilantro lime sauce.

How to Serve Grilled Shrimp Tacos with Cilantro Lime Slaw Recipe

Garnishes

The toppings are vital to the personality of these tacos. Creamy smashed avocado adds lushness while Cotija cheese or feta contributes a salty tang that contrasts beautifully with the spice and acidity. Fresh cilantro and extra lime wedges brighten up the plate and add irresistible freshness with every bite.

Side Dishes

Pair these tacos with simple sides like Mexican street corn, black beans, or a light cucumber salad to keep the meal balanced.

Creative Ways to Present

For a fun twist, serve the grilled shrimp tacos with cilantro lime slaw recipe in colorful small bowls or on a rustic wooden board. You can also turn it into a taco bar, letting guests build their own with various toppings and salsas, which makes for an interactive and festive meal.

Make Ahead and Storage

Storing Leftovers

Keep leftover shrimp, slaw, and sauce in separate airtight containers in the refrigerator for up to 2 days. Storing components separately helps preserve their textures and flavors, so everything tastes fresh when reheated.

Freezing

It’s best not to freeze the grilled shrimp tacos with cilantro lime slaw recipe as the slaw and tortillas tend to lose texture and freshness when frozen. However, you can freeze uncooked seasoned shrimp on skewers for up to one month. Thaw completely before grilling.

Reheating

Reheat the shrimp gently in a skillet or microwave until warmed through, and warm the tortillas on a skillet or in the oven. Add fresh slaw and avocado at serving time to ensure the best texture and flavor experience.

FAQs

Can I use frozen shrimp for this recipe?

Absolutely! Just be sure to thaw the shrimp completely and pat them dry before marinating to ensure they grill nicely and don’t steam.

Is it okay to skip the pineapple or mango in the slaw?

Yes, the fruit is optional and adds a hint of sweetness, but the tacos will still be delicious with just the cabbage, jalapeño, and red onion.

Can I make this recipe dairy-free?

Definitely. Swap the sour cream or Greek yogurt with a dairy-free alternative and either skip the cheese or use a plant-based cheese substitute.

What’s a good substitute for ancho chili powder?

If you don’t have ancho chili powder, cayenne pepper is a great substitute to add heat, or you can use smoked paprika for a milder smoky flavor.

Can I grill the shrimp on a stovetop pan instead?

Yes, you can cook the shrimp in a hot skillet on the stove if you don’t have access to a grill. Just make sure the pan is nicely heated and cook for 2-3 minutes per side.

Final Thoughts

Making the Grilled Shrimp Tacos with Cilantro Lime Slaw Recipe at home is one of those joyful cooking experiences where everything just comes together perfectly. The balance of smoky, fresh, spicy, and creamy flavors will have you smiling with every bite. I can’t recommend it enough—grab some fresh shrimp, fire up the grill, and prepare to wow your taste buds and your loved ones with this bright, irresistible dish!