If you’re craving something fresh, flavorful, and just a bit spicy, these Grilled Shrimp Tacos with Cabbage Slaw are the perfect dish. Juicy, seasoned shrimp are grilled to perfection and served with a crunchy, tangy cabbage slaw, all wrapped in soft tortillas. These tacos are light, refreshing, and packed with flavor—perfect for taco night or a summer meal.
Ready to fire up the grill and enjoy some amazing tacos? Let’s get started!
Grilled Shrimp Tacos with Cabbage Slaw
Try these Grilled Shrimp Tacos with Cabbage Slaw! Juicy grilled shrimp paired with a tangy cabbage slaw for the ultimate taco experience.
Ingredients
For the Grilled Shrimp
- 1 lb large shrimp peeled and deveined
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper optional, for heat
- Zest and juice of 1 lime
- Salt and freshly ground black pepper to taste
For the Cabbage Slaw
- 2 cups green or purple cabbage thinly sliced
- 1/4 cup carrots shredded (optional)
- 2 tbsp fresh cilantro chopped
- 1 tbsp olive oil
- 2 tbsp lime juice
- 1 tsp honey or agave syrup optional, for sweetness
- Salt and freshly ground black pepper to taste
For the Tacos
- 8 small corn or flour tortillas
- Lime wedges for serving
- Fresh cilantro leaves for garnish
Optional Add-Ins
- Sliced avocado or guacamole for creaminess
- Crumbled cotija or feta cheese for a tangy kick
- A drizzle of spicy mayo or chipotle sauce for extra heat
Substitutions
- Vegan: Use grilled veggies or tofu in place of shrimp and adjust the seasonings accordingly.
- Gluten-Free: Use corn tortillas to keep the recipe gluten-free.
Instructions
Marinate the Shrimp
- In a large bowl, whisk together the olive oil, chili powder, cumin, garlic powder, smoked paprika, cayenne pepper (if using), lime zest, lime juice, salt, and pepper.
- Add the shrimp to the bowl and toss to coat.
- Let the shrimp marinate for 10-15 minutes while you prepare the slaw.
Make the Cabbage Slaw
- In a separate bowl, combine the thinly sliced cabbage, shredded carrots (if using), and chopped cilantro.
- In a small bowl, whisk together the olive oil, lime juice, honey (or agave), salt, and pepper.
- Pour the dressing over the slaw and toss to combine.
- Set aside to let the flavors meld.
Grill the Shrimp
- Preheat your grill or grill pan over medium-high heat.
- Thread the shrimp onto skewers or place them directly on the grill.
- Grill the shrimp for 2-3 minutes per side, or until they are pink, opaque, and have a nice char.
- Remove the shrimp from the grill and set aside.
Warm the Tortillas
- While the shrimp are grilling, warm the tortillas on the grill for about 30 seconds per side, or until they’re soft and slightly charred.
Assemble the Tacos
- To assemble, place a few shrimp in each tortilla.
- Top with a generous amount of cabbage slaw, and garnish with fresh cilantro.
- Add any optional toppings like avocado, cheese, or a drizzle of sauce.
- Serve with lime wedges for an extra squeeze of freshness.
Notes
Nutritional Information (Per Taco):
- Calories: 180-220
- Carbohydrates: 18g
- Protein: 14g
- Fat: 9g
- Saturated Fat: 2g
- Sodium: 300mg
- Fiber: 3g
- Sugar: 2g
Notes/Advice:
- Additions/Subtractions:
- If you don’t have a grill, you can cook the shrimp in a hot skillet with a little oil. Cook for 2-3 minutes per side until they’re pink and cooked through.
- Adjust the seasoning to your taste—add more cayenne for heat or extra lime juice for brightness.
- For a crispy texture, lightly fry the tortillas before assembling the tacos.
Variations:
- Spicy Chipotle Shrimp Tacos: Add a teaspoon of chipotle powder or adobo sauce to the shrimp marinade for a smoky, spicy flavor.
- Creamy Avocado Slaw: Mix mashed avocado or a dollop of Greek yogurt into the slaw for extra creaminess.
- Mango Shrimp Tacos: Add diced mango or pineapple to the cabbage slaw for a sweet, tropical twist.
Suggestions:
- Serving Ideas: These grilled shrimp tacos are perfect for taco night, backyard barbecues, or a casual dinner. Pair them with a side of black beans, corn salad, or rice for a more filling meal.
- Make It Ahead: You can prepare the cabbage slaw up to a day in advance and store it in the fridge. Grill the shrimp fresh just before serving for the best flavor.
- Storage Tips: Store any leftover shrimp and slaw in separate airtight containers in the fridge for up to 2 days. Reheat the shrimp gently in a skillet or enjoy them cold in a shrimp salad.
Conclusion:
And there you have it—Grilled Shrimp Tacos with Cabbage Slaw that are fresh, zesty, and absolutely delicious! These tacos are a perfect blend of flavors and textures, with juicy shrimp, crunchy slaw, and a burst of lime. Whether you’re making these for taco night or just craving something light and flavorful, these shrimp tacos are sure to hit the spot. So fire up the grill, mix up that slaw, and enjoy a taco that’s bursting with flavor!
