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Grilled shrimp tacos with avocado lime slaw and avocado slices resting on a cutting board lined with parchment paper.

Grilled Shrimp Tacos Recipe with Avocado Lime Slaw

Sara
A delicious small batch grilled shrimp tacos recipe with a crunchy, creamy avocado lime slaw.
5 from 14 votes
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 2 servings
Calories 614 kcal

Ingredients
 
 

For the Grilled Shrimp:

  • 1/2 lb. Large Raw Shrimp cleaned, peeled, and deveined
  • 1/2 tsp. Ancho Chili Powder or standard Chili Powder
  • 1/2 tsp. Garlic Powder
  • 1/2 tsp. Onion Powder
  • 1/4 tsp. Cumin
  • 2 tsp. Olive Oil
  • Salt + freshly cracked Black Pepper

For the Avocado Lime Slaw:

  • 1/2 medium Avocado  pitted, peeled, and diced
  • 2 tbsp. Mayonnaise
  • 2 tbsp. Sour Cream
  • 1 tsp. Lime Zest
  • 1 tbsp. fresh Lime Juice
  • 1/4 tsp. each: Garlic Powder, Chili Powder, Cumin
  • your favorite Hot Sauce
  • 8 oz. shredded Green Cabbage or bagged coleslaw mix
  • 1/4 cup thinly sliced Red Onion
  • 2 tbsp. finely chopped Cilantro optional
  • Salt + freshly cracked Black Pepper

For the Tacos:

  • 4 small 6" Flour Tortillas or 8 corn tortillas, warmed
  • 1/2 medim Avocado thinly sliced

Instructions
 

  • Prep the Skewers: If using an outdoor grill and wooden skewers, soak the skewers in water for at least 30 minutes before grilling.
  • Season the Shrimp: Rinse the shrimp in cold water then pat them very dry with paper towels. Place shrimp in a medium bowl and toss with two teaspoons of olive oil, seasonings (1/2 tsp. each of ancho [or regular] chili powder, garlic powder, and onion powder, and 1/4 tsp. cumin), and a pinch each of salt and freshly cracked pepper. Set the shrimp aside to marinate for 15 minutes.
  • Make Avocado Lime Slaw: While the shrimp marinate, mash the diced avocado (only one half of the avocado) in the bottom of a large bowl. Stir in the lime zest, lime juice, seasonings (1/4 tsp. each of ancho [or regular] chili powder, garlic powder, and cumin), and a few dashes of your favorite hot sauce. Stir in the sour cream and mayonnaise until well blended and creamy. Toss in the shredded cabbage, red onion, cilantro, and a healthy pinch of salt and freshly cracked pepper until all ingredients are thoroughly combined. Cover and refrigerate until ready to serve.
  • Grill Shrimp: Lightly oil the grill grates of an outdoor grill, then turn the grill to medium heat. If using a grill pan: set grill pan on the oven over medium heat. Carefully skewer the shrimp, then grill shrimp for 2-3 minutes per side until charred and cooked through. Transfer to a plate and tent with foil to keep warm. (If you’re using a grill pan on the stove top, skewering the shrimp isn’t necessary, but it does make it easier to flip them!)
  • Build Tacos: Slice the remaining avocado half into thin slices. Divide the avocado lime slaw, avocado slices, and grilled shrimp between warm tortillas. Serve warm!

Notes

I used jumbo shrimp (20/25) for these grilled shrimp tacos, but large shrimp (31/40) or (26/30) will work, too!
If using corn tortillas, use two tortillas per taco.
You may have extra avocado lime slaw, which can be used in wraps or as a side dish.

Nutrition

Serving: 2tacosCalories: 614kcalCarbohydrates: 50gProtein: 25gFat: 36gSaturated Fat: 7gPolyunsaturated Fat: 10gMonounsaturated Fat: 15gTrans Fat: 0.04gCholesterol: 158mgSodium: 1238mgPotassium: 962mgFiber: 12gSugar: 8gVitamin A: 1903IUVitamin C: 58mgCalcium: 251mgIron: 5mg
Keyword avocado lime slaw, grilled shrimp tacos avocado lime slaw, grilled shrimp tacos recipe
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