grilled shrimp tacos

Get your taste buds ready for an explosion of flavor with these grilled shrimp tacos! Seasoned shrimp, crunchy cabbage, creamy avocado, and tangy lime come together in a mouthwatering combo. Customize with optional toppings like cheese, lime wedges, ranch, and cilantro.

Grilled Shrimp Tacos

lb large raw shrimp (large shrimp,)

chili

olive oil

garlic (minced

lime

corn tortillas (you can also use flour tortillas)

cabbage mix

avocado (sliced)

Cotija cheese (optional)

Lime wedges (optional)

Ranch dressing (optional)

Cilantro (optional)

In large bowl, combine seasoning, oil, garlic, and lime juice.  Add shrimp and stir to coat.  Tails can be removed before or after cooking.

Thread shrimp onto skewers (if using wooden please soak them for at least 30 minutes first) if desired or place directly in grill pan or grill basket on outdoor grill.

Heat to medium temperature and cook shrimp about 2-3 minutes on each side.  You’ll know they are done when they are opaque and start to turn pink.

Warm tortillas in a pan, directly on grill, or over flame of gas stove (optional).

Fill each tortilla with cabbage mix, avocado slices, and shrimp.  Top with cotija cheese, a squeeze of lime, a drizzle of ranch dressing, and cilantro (optional).

Grilled Shrimp Tacos with Avocado Dressing combine tender, spiced shrimp with crunchy slaw and a creamy dressing. This one should be on repeat all summer long!

Grilled Shrimp Tacos with Avocado Dressing

shrimp (- raw, deveined, with tails removed)

cumin

onion powder

smoked paprika

red pepper flakes

salt

black pepper

Tablespoons avocado oil

cabbage (- finely shredded)

red onion (- diced)

jalapeño (- diced without seeds)

Tablespoon cilantro

lime (- freshly squeezed)

avocado

plain Greek yogurt

cilantro

jalapeño

Tablespoons cold water (-

garlic powder

kosher salt and black pepper (- to taste)

flour tortillas

cotija cheese, extra cilantro, jalapeño (- optional)

Use peeled and deveined shrimp. Remove the tails and pat dry. Spread the seasoning mix over the shrimp and set aside.

Mix up the slaw ingredients by combining the cabbage, red onion, jalapeño, cilantro, and fresh lime juice.

Add the avocado dressing ingredients to a food processor - the avocado, Greek yogurt, cilantro, jalapeño, lime juice, olive oil, cold water, and the seasonings. Pulse until creamy.

Heat a cast iron skillet over medium high heat, and add a coating of avocado oil. Add about half the shrimp and cook until done, approximately two minutes per side. Repeat with the remaining shrimp.

Serve tacos, by warming the tortillas and adding the grilled shrimp, the slaw, and the avocado dressing.

Grilled Shrimp Tacos is quick and easy dinner idea. Shrimp is seasoned and grilled on skewers then added to warm tortillas for a tasty meal.

lb Shrimp (peeled and deveined)

Tbsp Olive Oil

tsp Chili Powder

tsp Cumin

tsp Garlic Powder

Lime (juiced)

Ripe Avocado (diced)

Red Onion (diced)

Jalapeño (deseeded and diced)

Cilantro (finely chopped)

Salt

Pepper

Wooden Skewers

Flour Tortillas (6 inch)

Red Cabbage (chopped)

Crumbled Cojita Cheese (or Feta)

In a large bowl, combine the shrimp with the marinade ingredients. Allow the shrimp to marinade while the grill is preheating.

Preheat the grill over medium high heat (approximately 400 degrees F).

Place the shrimp on the wooden skewers and grill the shrimp for 2-3 minutes per  side until the shrimp is cooked through.

In a separate bowl, combine all the avocado salsa ingredients.

Then it's time to assemble the tacos. Warm the tortillas.  You can heat them in the microwave or place them on the grill for a few seconds to heat them through.

Place cabbage on the bottom of each tortilla.  Top it with the shrimp, avocado salad and cheese.

Serve warm and then enjoy!

These grilled shrimp tacos are one of my favorite summertime dinners, combining spice-rubbed shrimp and fresh mango salsa for the perfect balance of sweet, savory, and zesty flavors. Ready in about 30 minutes, they’re simple enough for a weeknight but still feel special.

Grilled Shrimp Tacos Recipe

avocado oil or olive oil

chili powder

ancho chili powder (may sub with additional chili powder

medium mango, small diced (1 ¾ to 2 cups)

½ cup small diced red onion (½ of a small red onion)

½ jalapeno, finely chopped, seeds

avocado,

corn tortillas, warmed

red cabbage

cotija cheese or feta cheese

Preheat the grill to medium-high heat (375-400℉). 

In a medium bowl, toss shrimp with oil. Set aside. 

In a small bowl, combine chili powder, cumin, garlic powder, onion powder, ancho chili powder, and salt. Sprinkle over shrimp and toss to coat.

While to shrimp marinates, make the salsa. Combine the diced mango, red onion, cilantro, jalapeño, lime juice, and salt and stir. 

Add the avocado and gently toss to combine.  

Thread the shrimp on skewers and place the skewers on the grill grate. Cook for 2-3 minutes on each side or until shrimp are cooked through. 

Remove the shrimp from the grill and divide among the tortillas. Top each taco with shredded cabbage, 1-2 tablespoons of salsa, and ½ tablespoon crumbled cotija cheese, if using.

A fresh take on tacos for the summer. My family was burnt out on typical ground beef tacos and gobbled these up. the mango salsa and smokey shrimp were perfect together.

Loved these tacos! Perfectly spiced. Easy to make and served with the cilantro lime slaw.

Oh, so good !  I did make a few substitutions such as low carb flour tortillas and lettuce instead of cabbage.  The salsa makes it!  I will make this again.

YUM YUM YUM
These tacos are absolutely delicious.  Light, refreshing and loaded with flavour.  The mango and avocado salsa is a must. I’ll definitely be making these again.

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The most viewed grilled shrimp tacos recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine