These quick and easy Grilled Shrimp Tacos with a fresh, tangy cabbage slaw and a cool, creamy, spicy chipotle-lime sour cream are so good, everyone will be coming back for more!
Soft flour tortillas filled with tender chili-lime grilled shrimp topped with a crunchy vinegar-based red cabbage and cilantro slaw drizzled with chipotle-lime sour cream…doesn’t that sound absolutely delicious? Yes!! These tacos pack a flavor punch…and they’re ready in about 30 minutes!
So after I posted my recipe for Roasted Veggie Tacos a few weeks ago, I had a bunch of flour tortillas left over. What to do? Make more tacos, of course! With warmer weather finally arriving and the grill back in action, I decided to make these glorious shrimp tacos to share with you.
The combination of flavors and textures are a total winner! You’ve got spicy, tangy, creamy with a hint of sweet and smoky, tender and crunchy all at the same time. The shrimp is warm, and the slaw and sour cream are cool. Divine!
All that, and they’re super easy to make! They’re perfect for a weeknight dinner or your next barbecue and definitely impressive enough to wow guests!
INGREDIENTS YOU NEED:
- Red cabbage
- Green onions
- Fresh cilantro
- Olive oil
- Rice vinegar
- Salt and pepper
- Sour cream
- Canned chipotles in adobo
- Honey
- Lime juice
- Chili powder
- Garlic powder
- Cumin
- Shrimp (I use 25 to 30 count)
- Taco-sized flour tortillas
HERE’S A QUICK LOOK AT HOW TO MAKE GRILLED SHRIMP TACOS:
TIPS & TIDBITS:
- Not a fan of cilantro? You can make the slaw without it, and it will still be delicious! Replace it with fresh parsley if you’d like.
- Add more or less chipotles to the sour cream to adjust the heat level.
- When I get canned chipotles in adobo, I never need to use the whole can, so I finely chop them and them put them with the adobo sauce in a freezer bag and stick them in the freezer. Then I can break off what I need for a recipe.
- Fresh shrimp is best, of course, but most of us probably can’t get that, so I use thawed frozen shrimp that has already been de-veined for easy prep.
- Watch the shrimp carefully…they cook quick! They are done when they change color from gray to a bright pinkish-orange on the outside and the inside is opaque and white. They will also curl in and take on the shape of the letter C.
- If the grates on your grill have spacing that is large enough that the shrimp might easily fall through, use a grill basket or put the shrimp on skewers (if using wooden skewers, be sure to soak them for 30 minutes before using so they don’t burn on the grill).
- No grill? No problem! Use a grill pan or frying pan and cook them on the stove.
This recipe makes 10 tacos. I like to serve two with a side like some Mexican Rice – but if I’m being totally honest, I can definitely eat more than two of these! And leftovers make an awesome lunch the next day!
I hope you try this recipe for Grilled Shrimp Tacos and love it as much as I do. Thanks for visiting today!
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- Roasted Veggie Tacos With Cilantro-Lime Cream
- Easy Taco Dip
- Homemade Taco Seasoning
- Homemade Taco Sauce
Grilled Shrimp Tacos
Ingredients
For the Red Cabbage Slaw:
- 4 cups shredded red cabbage
- 2 to 3 large green onions, thinly sliced (about ½ cup)
- ½ cup chopped fresh cilantro
- 1 tablespoon olive oil
- 1 tablespoon rice vinegar
- salt and pepper, to taste
For the Chipotle-Lime Sour Cream:
- ½ cup sour cream
- ½ tablespoon finely chopped chipotle chiles in adobo
- ½ tablespoon honey
- ½ tablespoon lime juice
- salt, to taste
For the Shrimp and Tacos:
- 2 tablespoons olive oil
- 4 tablespoons lime juice
- 1 tablespoon chili powder
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- salt and pepper, to taste
- 2 pounds raw shrimp (25 to 30-count), peeled and de-veined, tails removed (thawed if frozen)
- 10 taco-sized flour tortillas
Instructions
- Preheat the grill to medium-high heat.
Make the Red Cabbage Slaw:
- Place the shredded red cabbage, green onions, cilantro, 1 tablespoon olive oil, and rice vinegar in a large bowl; toss until well-combined. Season with salt and pepper to taste. Set aside.
Make the Chipotle-Lime Sour Cream:
- In a small bowl, stir together the sour cream, chipotles in adobo, honey, and ½ tablespoon lime juice until well-combined. Season with salt to taste; set aside.
Make the Shrimp and Assemble the Tacos:
- In a large bowl, whisk together the 2 tablespoons olive oil, 4 tablespoons lime juice, chili powder, cumin, garlic powder and salt and pepper to taste. Add the shrimp and toss until they are evenly coated.
- Grill the shrimp just until they are cooked through, about 2 to 3 minutes per side. They will turn bright pinkish-orange in color, form a C shape, and the insides will be opaque white
- To assemble the tacos, place some of the shrimp in each tortilla, then top with the some of the red cabbage slaw and drizzle with some of the chipotle-lime sour cream.
Notes
- Not a fan of cilantro? You can make the slaw without it, and it will still be delicious! Replace it with fresh parsley if you’d like.
- Add more or less chipotles to the sour cream to adjust the heat level.
- If the grates on your grill have spacing that is large enough that the shrimp might easily fall through, use a grill basket or put the shrimp on skewers (if using wooden skewers, be sure to soak them for 30 minutes before using so they don’t burn on the grill).
- No grill? No problem! Use a grill pan or frying pan and cook them on the stove.
Recipe adapted from Cuisine At Home.
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