Grilled Shrimp Tacos
These grilled shrimp tacos are bursting with flavor, featuring succulent shrimp, crisp coleslaw, and creamy spicy mayo wrapped in warm tortillas.
Ingredients
For the Shrimp
- 1 pound large shrimp, peeled and deveined Opt for fresh or properly thawed frozen shrimp.
- 1 tablespoon olive oil
- 1 tablespoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/4 teaspoon kosher salt
For the Tacos
- 2 cups Mexican coleslaw (or shredded red cabbage) Use pre-made for convenience, or prepare from scratch.
- 8 pieces tortillas Corn or flour tortillas can be used.
- 3 tablespoons mayonnaise
- 1 1/2 teaspoons Mexican hot sauce (such as Cholula) Adjust to taste.
- 1 handful fresh cilantro, for garnish
- 2 pieces limes, cut into wedges, for serving
Instructions
Preparation
- Preheat the grill to medium-high heat, around 375 to 400 degrees Fahrenheit.
- In a medium bowl, toss the cleaned shrimp with olive oil, cumin, garlic powder, chili powder, and kosher salt until evenly coated.
- If using fresh red cabbage, shred it and sprinkle with lime juice and kosher salt to enhance flavor.
- In a separate bowl, mix mayonnaise and Mexican hot sauce to prepare the spicy mayo.
- Warm the tortillas on the grill for about 10 seconds per side.
Grilling
- Grill the seasoned shrimp for about 1 to 2 minutes per side until just cooked through and bright pink.
Assembly
- Assemble the tacos by placing a tortilla on a plate, adding a scoop of coleslaw, topping with grilled shrimp, and drizzling with spicy mayo.
- Garnish with torn cilantro leaves and a squeeze of fresh lime juice before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Presentation enhances the meal; serve with lime wedges and spicy mayo on the side. Leftovers can be stored separately for up to 2 days.