Chili Lime Grilled Shrimp Tacos

Ingredients

For the Shrimp

• 1 1/4 pounds large shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 3/4 teaspoon kosher salt
• zest and juice of 1 lime

For the Avocado Crema

• 1 ripe avocado
• 1/3 cup plain Greek yogurt
• 2 tablespoons lime juice
• 2 tablespoons water
• 1/4 teaspoon kosher salt

For Assembly

• 8 small corn tortillas
• 2 cups finely shredded purple cabbage
• 1 cup pico de gallo, drained
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Substitutions

• Firm white fish strips can replace shrimp; grill until 145°F and opaque.
• Flour tortillas may be used but create a softer, less corn-forward taco.
• Sour cream can replace Greek yogurt in the crema.
• Green cabbage can replace purple, though the color contrast changes.

Instructions

Step 2: Season the Shrimp

Pat shrimp dry and toss with olive oil, chili powder, cumin, garlic powder, salt, lime zest, and lime juice.

Step 4: Skewer the Shrimp

Thread shrimp onto skewers through both the head and tail ends so they lie flat and cook evenly.

Step 5: Grill to Doneness

Grill 2 to 3 minutes per side until lightly charred, opaque, curled into loose C shapes, and 145°F.

Step 7: Assemble the Tacos

Layer cabbage, grilled shrimp, drained pico, and avocado crema in each tortilla. Finish with cilantro and serve with lime wedges.

How to Store Leftovers

Refrigerate cooked shrimp within 2 hours for up to 3 days. Store shrimp, crema, cabbage, pico, and tortillas in separate airtight containers.

Freeze the cooked shrimp for up to 2 months, but do not freeze assembled tacos, avocado crema, cabbage, or pico.

How to Reheat

Warm shrimp briefly in a skillet over medium heat for 1 to 2 minutes until 165°F when reheating leftovers. Warm tortillas separately and add all cold toppings after heating.

What to Serve With It

• black beans
• cilantro-lime rice
• grilled corn
• mango salsa
• sparkling lime agua fresca

Common Mistakes to Avoid

• Leaving the shrimp wet and preventing grill marks.
• Marinating in lime juice for too long, which makes the surface mushy.
• Cooking shrimp until tight O shapes and rubbery centers.
• Using watery pico or crema.

Nutrition Information

Nutrition is an estimate and can vary with brands, portion size, ripeness, and substitutions.

Frequently Asked Questions