Grilled Shrimp Tacos with Avocado Lime Slaw

These Grilled Shrimp Tacos with Avocado Lime Slaw are a quick and delightful meal bursting with satisfying flavors, perfect for summer gatherings or busy weeknights.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 4 tacos

Course: Dinner, Main Course

Cuisine: Mexican

Calories: 350

Ingredients Method Notes

Ingredients

For the Shrimp

1 pound large shrimp, peeled and deveined Consider using wild-caught for better flavor.
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
Salt and pepper to taste

For the Tacos

8 small corn or flour tortillas Whole wheat or spinach are also great options.

For the Slaw

1 small head green cabbage, finely shredded
1 ripe avocado, diced
1 lime juiced
1/4 cup fresh cilantro, chopped Can omit if you're not a fan.
Optional: sliced jalapeños for a spicy kick

Method

Preparation

Preheat your grill to medium-high heat. A grill pan works well too.
In a bowl, toss the shrimp with olive oil, smoked paprika, garlic powder, salt, and pepper. Let sit for about 10 minutes.
In a separate bowl, mix the shredded cabbage, diced avocado, lime juice, and cilantro. Season with salt to taste.

Cooking

Place shrimp on the grill and cook for 2–3 minutes on each side until they are opaque and slightly charred.
Quickly grill your tortillas for about 30 seconds on each side, just until they have beautiful grill marks.

Assembly

Layer grilled shrimp on warm tortillas and top with avocado lime slaw.
Serve immediately with lime wedges for an extra zesty punch.

Notes

For a dairy-free slaw, swap yogurt for a light vinaigrette. Leftovers can be stored in airtight containers in the fridge for up to three days. Reheat shrimp gently to maintain tenderness.