Grilled Shrimp Tacos with Lime Crema
Bright, smoky, and easy to serve, these grilled shrimp tacos are packed with seasoned shrimp, crisp slaw, and a cool lime crema.
Ingredients
For the Shrimp
- 2 lb large shrimp, peeled and deveined
- 2 tbsp olive oil
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tbsp lime juice
For the Slaw
- 3 cups shredded cabbage mix
- 1/4 cup chopped cilantro
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
For the Lime Crema
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tbsp lime juice
- 1 tsp lime zest
- 1/2 tsp garlic powder
- 1/4 tsp kosher salt
For Serving
- 12 small flour or corn tortillas
- 1 avocado, sliced
- 1/4 cup cotija cheese, crumbled
- lime wedges for serving
Equipment
Mixing bowls, whisk, grill or grill pan, tongs, knife, cutting board
Chef Notes
Do not overcook the shrimp or they can become rubbery. If using wooden skewers on the grill, soak them in water first. For extra heat, add cayenne to the shrimp seasoning or top with sliced jalapeños.
Instructions
Season the Shrimp
Pat the shrimp dry and place them in a mixing bowl.
Add olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, black pepper, and lime juice.
Toss until the shrimp are evenly coated.
Make the Slaw
In a separate bowl, combine the cabbage mix, cilantro, lime juice, olive oil, salt, and black pepper.
Toss well and refrigerate until ready to serve.
Make the Lime Crema
In a small bowl, whisk together the sour cream, mayonnaise, lime juice, lime zest, garlic powder, and salt until smooth.
Chill until ready to use.
Grill the Shrimp
Preheat a grill or grill pan to medium-high heat.
Grill the shrimp for 2 to 3 minutes per side, just until opaque and lightly charred.
Remove from the heat immediately so they stay tender.
Warm and Assemble
Warm the tortillas on the grill or in a skillet until soft and pliable.
Fill each tortilla with slaw, grilled shrimp, avocado slices, and a drizzle of lime crema.
Finish with cotija cheese and serve with lime wedges.
Storage & Reheating
Store leftover shrimp, slaw, and crema separately in the refrigerator for up to 2 days. Reheat the shrimp gently in a skillet or enjoy chilled. Assemble tacos just before serving for the best texture.
Serving Suggestions
Serve with elote casserole, chips and salsa, black beans, cilantro rice, or a fresh cucumber salad. These tacos are great for summer dinners, casual parties, and patio-style entertaining.