Smoky Lime-Grilled Shrimp Tacos with Cilantro Slaw
Char-grilled shrimp marinated in smoky spices and fresh lime, nestled in warm tortillas with a crisp cilantro slaw. This mexican ready in about 30 minutes pairs large shrimp, peeled and deveined, lime juice, olive oil 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
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1 tsp salt
- 1/4 tsp black pepper
- 8 small corn tortillas
- 2 cups green cabbage, shredded
- 1/2 cup fresh cilantro leaves, chopped
- 1/4 cup red onion, thinly sliced
- 1/4 cup Greek yogurt
- 1 tsp honey
- 1/4 tsp chili powder
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a bowl, combine 3 tbsp lime juice, 2 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp garlic powder, 1 tsp salt, and 1/4 tsp black pepper. Add 1 lb peeled and deveined large shrimp, toss to coat, and marinate for 15 minutes.
- Step 2: While shrimp marinates, prepare slaw by mixing 2 cups shredded green cabbage, 1/2 cup chopped fresh cilantro leaves, and 1/4 cup thinly sliced red onion in a bowl.
- Step 3: In a small bowl, whisk 1/4 cup Greek yogurt with 1 tsp honey and 1/4 tsp chili powder until smooth; toss into the cabbage mixture and set aside.
- Step 4: Preheat grill or grill pan to medium-high heat. Grill shrimp for 2-3 minutes per side until opaque and slightly charred.
- Step 5: Warm 8 small corn tortillas on the grill for 30 seconds each side. Assemble tacos by placing shrimp in tortillas and topping with cilantro slaw. Serve immediately.
Frequently asked questions
How long does Smoky Lime-Grilled Shrimp Tacos with Cilantro Slaw take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Smoky Lime-Grilled Shrimp Tacos with Cilantro Slaw?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lime juice from drying out.
Can I substitute ingredients in Smoky Lime-Grilled Shrimp Tacos with Cilantro Slaw?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Smoky Lime-Grilled Shrimp Tacos with Cilantro Slaw for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Smoky Lime-Grilled Shrimp Tacos with Cilantro Slaw?
Mexican mexican like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
