Grilled Lime-Garlic Shrimp Tacos with Cabbage Slaw and Avocado Crema

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

Juicy shrimp marinated in lime and garlic grilled to perfection, served in warm tortillas with crunchy cabbage slaw and a smooth avocado crema for a fresh taco dinner. This Mexican-inspired seafood recipe, ready in about 35 minutes, pairs large shrimp, peeled and deveined, lime juice, garlic cloves, minced 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.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 3 tbsp lime juice
• 4 garlic cloves, minced
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 8 small corn tortillas
• 2 cups green cabbage, thinly sliced
• 1 cup red cabbage, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 medium avocado
• 1/2 cup plain Greek yogurt
• 1/4 cup sour cream
• 1 tsp lime zest
• 1 tsp honey

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Instructions

1. Step 1: In a medium bowl, combine 1 lb peeled and deveined large shrimp with 3 tbsp lime juice, 4 minced garlic cloves, 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper. Toss to coat and marinate for 20 minutes in the refrigerator.
2. Step 2: While shrimp marinates, prepare the slaw by mixing 2 cups thinly sliced green cabbage, 1 cup thinly sliced red cabbage, and 1/4 cup chopped fresh cilantro in a bowl.
3. Step 3: For the avocado crema, blend 1 medium avocado, 1/2 cup plain Greek yogurt, 1/4 cup sour cream, 1 tsp lime zest, and 1 tsp honey until smooth; season with a pinch of salt.
4. Step 4: Heat a grill or grill pan over medium-high heat. Thread the shrimp onto skewers and grill for 2-3 minutes per side until opaque and slightly charred.
5. Step 5: Warm 8 small corn tortillas on the grill for 30 seconds per side. Assemble tacos by layering grilled shrimp, cabbage slaw, and a dollop of avocado crema. Serve immediately.