Simple, fresh, and full of flavor, these grilled shrimp tacos are the kind of meal that turns an ordinary evening into something a little more memorable. Lightly charred shrimp, crisp citrusy slaw, and creamy avocado come together in a way that feels both effortless and satisfying. Perfect for warm nights, casual gatherings, or a quick dinner that doesn’t feel rushed, this is a recipe you’ll come back to all season long.
INGREDIENTS
(makes 6-8 tacos)
for the shrimp
1 lb. large shrimp, peeled and deveined
2 Tbsp. olive oil
1 tsp. chili powder
½ tsp. smoked paprika
½ tsp. garlic powder
juice of 1 lime
salt and pepper, to taste
for the slaw
2 cups tri-color coleslaw
2 green onions, chopped
¼ cup cilantro, chopped
2 Tbsp. mayonnaise
2 Tbsp. lemon juice
2 Tbsp. lime juice
1 tsp. honey
salt and pepper, to taste
for serving
small tortillas (corn or flour)
avocado, sliced
lime wedges (garnish)
METHOD
In a bowl, toss shrimp with olive oil, spices, lime juice, salt, and pepper. Marinate for 10–15 minutes. Combine all slaw ingredients in a separate bowl and mix until evenly coated. Skewer shrimp. Grill shrimp over medium-high direct heat for 2–3 minutes per side, until bright pink and lightly charred. Warm the tortillas, then layer with slaw, shrimp, and avocado slices. Finish with a squeeze of fresh lime and additional cilantro.
Serving idea: Serve with our delicious pineapple jalapeño margaritas, find the recipe at DoSouthMagazine.com.
