Grilled Shrimp Tacos with Cabbage Slaw

Why You’ll Love This Recipe

Grilled Shrimp Tacos with Cabbage Slaw are a refreshing and flavorful dish that combines tender shrimp with a zesty, crunchy slaw for the perfect bite. The grilled shrimp bring a smoky, charred flavor that pairs beautifully with the crisp, tangy cabbage slaw and creamy sauce. These tacos are light, yet filling, and make a great option for a quick dinner or a weekend cookout.

Ingredients

For the Shrimp:

• 1 lb large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper, to taste

For the Cabbage Slaw:

• 2 cups shredded cabbage (green or purple, or a mix of both)
• 1/2 cup shredded carrots
• 1/4 cup cilantro, chopped
• 2 tablespoons lime juice
• 1 tablespoon apple cider vinegar
• 1 tablespoon mayonnaise
• Salt and pepper, to taste

For the Tacos:

• 8 small flour or corn tortillas
• Lime wedges, for serving
• Fresh cilantro, for garnish

Directions

1. Preheat the grill to medium-high heat.
2. In a bowl, combine the shrimp with olive oil, garlic powder, chili powder, smoked paprika, cumin, salt, and pepper. Toss to coat evenly.
3. Grill the shrimp for 2-3 minutes on each side, or until they are pink and opaque.
4. While the shrimp are grilling, prepare the cabbage slaw by mixing the shredded cabbage, carrots, cilantro, lime juice, apple cider vinegar, mayonnaise, salt, and pepper in a bowl. Toss well to combine.
5. Warm the tortillas on the grill for about 30 seconds per side.
6. To assemble the tacos, place a few shrimp on each tortilla, top with cabbage slaw, and garnish with fresh cilantro and a squeeze of lime juice.

Servings and Timing

This recipe serves 4 people.
Preparation time: 15 minutes
Grilling time: 6-8 minutes
Total time: 20-25 minutes

Variations

• For a spicier kick, add diced jalapeños or a drizzle of hot sauce to the slaw.
• Use grilled fish instead of shrimp for a different seafood option.
• Add avocado slices for extra creaminess.
• For a smoky flavor, grill the tortillas on the stovetop instead of just warming them.

Storage/Reheating

Store leftover grilled shrimp and cabbage slaw separately in airtight containers in the refrigerator. The shrimp will stay fresh for up to 2 days, while the slaw should be consumed within 1-2 days for best texture. To reheat, warm the shrimp on a grill or in a pan for a few minutes.

FAQs

Can I make the slaw ahead of time?
Yes, you can prepare the slaw up to a day in advance and store it in the fridge.

Can I use frozen shrimp?
Yes, but make sure to thaw the shrimp completely before marinating and grilling.

What type of tortillas should I use?
You can use either flour or corn tortillas, depending on your preference.

Can I use a grill pan instead of an outdoor grill?
Yes, a grill pan will work just as well for cooking the shrimp.

Are these tacos gluten-free?
If you use corn tortillas, the tacos will be gluten-free.

Conclusion

Grilled Shrimp Tacos with Cabbage Slaw offer a delicious balance of smoky shrimp, crisp slaw, and tangy lime. Perfect for a quick weeknight dinner or a fun weekend gathering, these tacos are sure to be a hit with everyone. The combination of textures and flavors makes each bite a tasty delight.

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