Cilantro-Lime Grilled Shrimp Tacos

By AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy shrimp marinated in cilantro and lime, grilled to perfection, and served in warm tortillas with fresh toppings. This Mexican recipe, ready in about 30 minutes, pairs large shrimp, peeled and deveined, fresh cilantro, chopped, lime juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 4 Mexican cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

1 lb large shrimp, peeled and deveined
1/4 cup fresh cilantro, chopped
3 tbsp lime juice
2 tbsp olive oil
2 garlic cloves, minced
1 tsp ground cumin
1 tsp chili powder
1 tsp salt
8 small corn tortillas
1 cup red cabbage, thinly sliced
1 medium avocado, sliced
1/2 cup sour cream
for serving lime wedges

Grilling tools worth buying → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: In a medium bowl, combine 1 lb peeled and deveined large shrimp with 1/4 cup chopped fresh cilantro, 3 tbsp lime juice, 2 tbsp olive oil, 2 minced garlic cloves, 1 tsp ground cumin, 1 tsp chili powder, and 1 tsp salt. Toss well and marinate for 15 minutes at room temperature.
Step 2: Preheat grill or grill pan over medium-high heat. Thread shrimp onto skewers and grill for 2-3 minutes per side until pink and slightly charred.
Step 3: Warm 8 small corn tortillas on the grill for 30 seconds each side. Assemble tacos by dividing shrimp evenly, topping with 1 cup thinly sliced red cabbage, and 1 sliced medium avocado.
Step 4: Drizzle each taco with 1/2 cup sour cream and serve with lime wedges for squeezing.