Ingredients
For the Marinade/Spice Rub
- 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
- 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
For the Cilantro Lime 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
- Juice of 2 small limes
- ½ cup sour cream or full-fat Greek yogurt
For the Shrimp and Tacos
- 1 to 1½ lbs shrimp, peeled and deveined
- 8-10 corn or small flour tortillas
To Serve
- Smashed avocados
- Cotija cheese or crumbled Feta cheese
- Lime wedges
- Fresh chopped cilantro
Instructions
- Prepare the Cilantro Lime Sauce: Pulse olive oil, water, green onions, cilantro leaves, garlic cloves, salt, lime juice, and sour cream or Greek yogurt in a food processor or blender until mostly smooth. If the sauce is too thick, thin it out with additional water to achieve your desired consistency.
- Make the Slaw: Toss most of the cilantro lime sauce with the slaw mix, chopped pineapple or mango (if using), red onion, and jalapeno. Reserve some sauce to drizzle on top of the assembled tacos and set the slaw aside.
- Preheat the Grill: Heat the grill or grill pan to medium-high temperature, approximately 375-400°F, ensuring it is hot and ready for cooking the shrimp.
- Marinate and Season the Shrimp: In a medium bowl, combine the shrimp with olive oil, lime juice, chili powder, cumin, oregano, onion powder, garlic powder, smoked paprika, salt, black pepper, and ancho chili or cayenne pepper. Toss well to coat all the shrimp evenly with the marinade and spices.
- Grill the Shrimp: Thread the seasoned shrimp onto skewers to make handling easier. Grill the shrimp for 2-3 minutes on each side, or until they turn pink and are cooked through. Remove from the grill, squeeze a little fresh lime juice over them, then slide the shrimp off the skewers and set aside. Alternatively, shrimp can be cooked on the stovetop in a skillet over medium heat if a grill is not available.
- Warm the Tortillas: Grill the tortillas on the hot grill for about 20 seconds on each side until they are warm and slightly charred. If preferred, tortillas can also be heated in the microwave according to package instructions.
- Assemble the Tacos: To each tortilla, spread a layer of smashed avocado, followed by the cilantro lime slaw, and then the grilled shrimp. Finish by topping with crumbled Cotija or Feta cheese, a drizzle of the reserved cilantro lime sauce, a sprinkle of fresh chopped cilantro, and a lime wedge on the side for extra zing.
Notes
- The pineapple or mango in the slaw adds a subtle sweetness but can be omitted for a more savory slaw.
- Shrimp can be cooked stovetop if a grill is not available; simply sauté the shrimp in a hot skillet with a little oil for about 4-5 minutes until cooked through.
- For a spicier taco, add some of the seeds with the jalapeno or increase the cayenne pepper in the marinade.
- Use corn tortillas for a gluten-free option; flour tortillas provide a softer texture.
- To prevent shrimp from sticking to the grill, oil the grill grate before preheating or brush oil onto shrimp skewers.
- If using wooden skewers, soak them in water for 30 minutes prior to grilling to prevent burning.
- Prep Time: 20 minutes
- Cook Time: 7-10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Gluten Free
