Description
These grilled shrimp tacos feature succulent shrimp seasoned with a smoky blend of spices, paired with a creamy, tangy avocado lime slaw. Perfect for a quick and flavorful meal, the tacos are assembled with warm tortillas and garnished with fresh avocado slices for a refreshing finish.
Ingredients
Scale
Shrimp Marinade
- 1/2 lb. Large Raw Shrimp (cleaned, peeled, and deveined)
- 1/2 tsp. Ancho Chili Powder (or standard Chili Powder)
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Onion Powder
- 1/4 tsp. Cumin
- 2 tsp. Olive Oil
- Salt + freshly cracked Black Pepper, to taste
Avocado Lime Slaw
- 1/2 medium Avocado (pitted, peeled, and diced)
- 2 tbsp. Mayonnaise
- 2 tbsp. Sour Cream
- 1 tsp. Lime Zest
- 1 tbsp. fresh Lime Juice
- 1/4 tsp. Garlic Powder
- 1/4 tsp. Chili Powder
- 1/4 tsp. Cumin
- Few dashes of your favorite Hot Sauce
- 8 oz. shredded Green Cabbage (or bagged coleslaw mix)
- 1/4 cup thinly sliced Red Onion
- 2 tbsp. finely chopped Cilantro (optional)
- Salt + freshly cracked Black Pepper, to taste
To Serve
- 4 small 6″ Flour Tortillas (or 8 corn tortillas, warmed)
- 1/2 medium Avocado (thinly sliced)
Instructions
- Prep the Skewers: If using wooden skewers for an outdoor grill, soak them in water for at least 30 minutes to prevent burning during grilling.
- Season the Shrimp: Rinse shrimp under cold water, then pat very dry with paper towels. In a medium bowl, toss the shrimp with olive oil, chili powder, garlic powder, onion powder, cumin, salt, and freshly cracked black pepper. Let marinate for 15 minutes to absorb the flavors.
- Make Avocado Lime Slaw: In a large bowl, mash the diced half avocado. Add lime zest, lime juice, garlic powder, chili powder, cumin, and a few dashes of hot sauce, mixing well. Stir in sour cream and mayonnaise until the mixture is creamy and smooth. Incorporate shredded cabbage, red onion, cilantro (if using), and season with salt and pepper. Toss to combine and refrigerate until serving.
- Grill Shrimp: Lightly oil grill grates and preheat the grill to medium heat. Thread shrimp onto skewers carefully. Grill shrimp for 2-3 minutes per side until charred and cooked through. If using a grill pan on the stovetop, preheat over medium heat and grill shrimp without skewers, flipping carefully. Remove shrimp and tent with foil to keep warm.
- Build Tacos: Slice the remaining half avocado thinly. Warm the tortillas and divide the avocado lime slaw, avocado slices, and grilled shrimp evenly among them. Serve immediately while warm.
Notes
- Soaking wooden skewers prevents them from burning on the grill.
- If you don’t have ancho chili powder, regular chili powder is a suitable substitute.
- Using a grill pan is a great indoor alternative if you don’t have access to an outdoor grill.
- The avocado lime slaw can be prepared ahead and refrigerated to save time.
- Feel free to customize heat by adjusting the amount of hot sauce added to the slaw.
