Grilled Shrimp Tacos
Grilled Shrimp Tacos combine smoky jumbo shrimp with crisp cabbage, lime crema, red onion, cilantro, and jalapeño in warm flour tortillas. They are ready in under 30 minutes and work well for a fresh weeknight seafood dinner or casual taco night.
Equipment
- Outdoor grill or grill pan
- Mixing bowls
- Tongs
- Skewers, optional
Ingredients
- 1 lb jumbo shrimp Peeled, deveined, tails removed
- 2 tbsp avocado oil
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 6 flour tortillas 6-inch small tortillas
- 1 cup purple cabbage Thinly shredded
- 1 cup green cabbage Thinly shredded
- 1/2 cup sour cream Full-fat for thickness
- 1 lime Juiced
- 1/4 cup red onion Finely diced
- 1/4 cup fresh cilantro Chopped
- 1 jalapeño Thinly sliced
Instructions
- Stir the sour cream and lime juice together until smooth, then refrigerate the lime crema while the remaining ingredients are prepared.
- Combine the purple cabbage, green cabbage, half of the red onion, and half of the cilantro in a bowl.
- Toss the shrimp with avocado oil, smoked paprika, chili powder, and cumin until evenly coated.
- Grill the shrimp over medium-high heat for 2 to 3 minutes per side, until opaque, lightly charred, and cooked through.
- Warm the tortillas on the grill for about 20 seconds per side until flexible with a few toasted spots.
- Fill each tortilla with cabbage, grilled shrimp, lime crema, remaining red onion and cilantro, and sliced jalapeño.
Notes
Storage: Refrigerate the cooked shrimp, cabbage, crema, and tortillas separately for up to 3 days.
Reheating: Warm the shrimp in a covered skillet over low heat for 2 to 3 minutes, just until heated through.
Best Tips: Pat the shrimp very dry, preheat the grill fully, and avoid crowding so the edges char instead of steam.
Variations: Use corn tortillas, full-fat Greek yogurt in the crema, or a cast-iron skillet for an indoor cooking option.
Freezing: Freeze cooked shrimp alone for up to 2 months; do not freeze the assembled tacos.