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Grilled Shrimp Tacos with Cabbage Slaw

Grilled Shrimp Tacos with Cabbage Slaw

iamwinfred
These Grilled Shrimp Tacos with Cabbage Slaw are smoky, fresh, and ready in under 30 minutes. Juicy shrimp seasoned with smoked paprika, cumin, and chili powder are grilled to perfection and piled into warm corn tortillas with a crisp, tangy cabbage slaw, creamy avocado slices, and a squeeze of fresh lime. It's the kind of meal that feels special but comes together effortlessly — perfect for weeknight dinners and backyard cookouts alike.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Course Main Course
Cuisine Mexican
Servings 4 servings
Calories 420 kcal

Equipment

  • Cast iron grill pan or outdoor grill
  • Large mixing bowl For the cabbage slaw
  • Medium mixing bowl For the shrimp marinade
  • Metal skewers Or wooden skewers soaked in water for 30 minutes (optional)
  • Tongs
  • Cutting board and sharp knife
  • Citrus juicer or hand squeezer
  • Box grater or mandoline slicer For shredding the cabbage
  • Dry skillet or comal For warming tortillas
  • Small bowls For toppings

Ingredients
  

For the Grilled Shrimp

  • 1½ lbs large shrimp 680g, peeled and deveined, about 21–25 count
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon ground cumin
  • ½ teaspoon chili powder
  • ¼ teaspoon cayenne pepper optional, for heat
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 lime juiced

For the Cabbage Slaw

  • 2 cups green cabbage about 170g, thinly shredded
  • 1 cup purple cabbage about 85g, thinly shredded
  • 1 medium carrot julienned or grated
  • 3 tablespoons mayonnaise or substitute Greek yogurt or sour cream
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • 1 teaspoon lime juice freshly squeezed
  • salt and pepper to taste
  • 2 tablespoons fresh cilantro chopped, optional

For Assembly

  • 12 small corn tortillas 6-inch size; flour tortillas can be substituted
  • 1 avocado sliced
  • lime wedges for serving
  • hot sauce or chipotle crema for drizzling, optional
  • fresh cilantro leaves for garnish
  • sliced jalapeños for serving, optional

Instructions
 

  • Combine shredded green cabbage, purple cabbage, and grated carrot in a large bowl. Whisk together the mayonnaise, apple cider vinegar, honey, and lime juice in a small bowl, pour over the cabbage, toss to coat evenly, season with salt and pepper, fold in cilantro if using, then cover and refrigerate while you prepare the shrimp.
  • Pat the shrimp completely dry with paper towels, then toss in a bowl with the olive oil, lime juice, smoked paprika, garlic powder, cumin, chili powder, cayenne (if using), salt, and pepper until every piece is evenly coated. Let sit for 5 minutes while the grill heats up.
  • Preheat an outdoor grill or cast iron grill pan to medium-high heat (400–425°F / 200–220°C) and lightly oil the grates or pan surface. The grill is ready when a drop of water evaporates immediately on contact.
  • Thread 3–4 shrimp onto each skewer, piercing through both the thick end and the tail so they lie flat, with no overlapping. If using wooden skewers, ensure they have been soaked in water for at least 30 minutes.
  • Grill the shrimp in a single layer for 2–3 minutes on the first side until pink with visible sear marks, then flip and grill for 1–2 minutes more until opaque and curled into a loose C-shape. Remove immediately from the grill to avoid overcooking.
  • Heat corn tortillas one at a time in a dry skillet or comal over medium-high heat for about 30 seconds per side until lightly charred and pliable, then keep them wrapped in a clean kitchen towel to stay warm and soft.
  • Stack two warm tortillas per taco, top with a generous spoonful of cabbage slaw, 3–4 grilled shrimp, and a few avocado slices, then drizzle with hot sauce or chipotle crema and finish with fresh cilantro, jalapeño slices, and a squeeze of lime.

Notes

  • Dry your shrimp: Always pat shrimp completely dry before seasoning — excess moisture prevents searing and leads to steaming instead.
  • Don't overcook: Pull shrimp off the heat as soon as they are opaque and form a loose C-shape. A tight curl means they're overcooked and will be rubbery.
  • Make the slaw ahead: The slaw can be made up to 24 hours in advance. It actually improves as the flavors meld — just drain any excess liquid before serving.
  • Double up tortillas: Street taco style means using two corn tortillas stacked per taco. This prevents tearing and makes for a much sturdier base.
  • Mayonnaise substitute: Swap mayo for Greek yogurt for a lighter slaw, sour cream for extra richness, or a plant-based mayo to keep the recipe dairy-free.
  • Frozen shrimp: Frozen shrimp work perfectly — thaw overnight in the fridge or under cold running water for 5–10 minutes. Pat very dry before using.
  • Storage: Store grilled shrimp and slaw separately in airtight containers in the refrigerator for up to 2 days. Do not freeze cooked shrimp.
  • Reheating: Reheat shrimp in a hot skillet with a drizzle of oil for 1–2 minutes. Avoid microwaving if possible, as it can make shrimp rubbery.
  • Tortilla warming tip: Keep warmed tortillas wrapped in a clean kitchen towel or foil until serving — they stay pliable much longer this way.
  • Avocado: Slice avocado right before serving. If storing cut avocado, press plastic wrap directly onto the surface and add a squeeze of lime to slow browning.

Nutrition

Serving: 1Serving (3 tacos)Calories: 420kcalCarbohydrates: 34gProtein: 32gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 215mgSodium: 680mgPotassium: 520mgFiber: 5gSugar: 4gVitamin A: 25IUVitamin C: 35mgCalcium: 10mgIron: 15mg
Keyword easy shrimp tacos, grilled shrimp tacos, seafood tacos, shrimp tacos with cabbage slaw, weeknight taco recipe
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