Description

These grilled shrimp tacos are quick, flavorful, and perfect for a 30-minute meal. Served with a crunchy cabbage slaw and a zesty lime crema, they’re ideal for weeknight dinners or summer gatherings.

Ingredients

1 lb large shrimp, peeled and deveined
2 tbsp olive oil
1 tsp chili powder
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp garlic powder
Salt and pepper to taste
2 cups shredded green cabbage
1 cup shredded purple cabbage
1/4 cup chopped cilantro
2 tbsp lime juice
1/4 cup sour cream
1 tbsp mayonnaise
1/2 tsp honey
8 small corn tortillas
Optional toppings: sliced avocado, extra lime wedges, hot sauce

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Instructions

Preheat grill to medium-high heat.
In a bowl, toss shrimp with olive oil, chili powder, cumin, paprika, garlic powder, salt, and pepper.
Grill shrimp for 2-3 minutes per side until opaque and cooked through. Set aside.
In a large bowl, combine green and purple cabbage, cilantro, and lime juice. Mix well.
In a small bowl, mix sour cream, mayonnaise, and honey to make the crema.
Warm the corn tortillas on the grill for 30 seconds per side.
Assemble tacos by layering slaw, grilled shrimp, and a drizzle of crema in each tortilla.
Top with avocado slices, lime wedges, or hot sauce if desired. Serve immediately.

Notes

Use a grill pan if grilling outdoors is not an option.
You can substitute Greek yogurt for sour cream for a lighter option.
Adjust spice levels to your preference by adding more chili powder or hot sauce.