Grilled Shrimp Tacos with Mango Slaw
A fresh and vibrant summer meal featuring smoky grilled shrimp, a sweet and spicy mango cabbage slaw, and creamy avocado, all ready in under 30 minutes.
Ingredients
Shrimp Marinade
- 1 pound large raw shrimp peeled, deveined, tails removed
- 2 tablespoons olive oil extra virgin preferred
- 1 fresh lime zested before juicing
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 garlic clove grated finely
- 1/4 teaspoon salt
Mango Slaw & Assembly
- 3 cups purple cabbage finely shredded
- 1/2 fresh mango peeled and julienned
- 1/2 jalapeño diced finely; seeds removed for less heat
- 2 tablespoons fresh cilantro roughly chopped
- 1 lime freshly squeezed juice
- 8 pieces corn tortillas warmed on the grill
- 1 ripe avocado sliced for topping
Instructions
- Marinate the Shrimp: In a medium bowl, toss shrimp with olive oil, chili powder, cumin, grated garlic, salt, and lime zest. Cover and refrigerate for 15 minutes.
- Make the Mango Slaw: In a large bowl, combine shredded cabbage, julienned mango, diced jalapeño, cilantro, and lime juice. Let rest to allow flavors to meld.
- Prep the Grill: Preheat grill to medium heat. Thread shrimp onto soaked wooden skewers. Lightly oil the grates using avocado oil to prevent sticking.
- Grill the Shrimp: Cook skewers for 2-3 minutes per side until opaque and curled into a C-shape. Remove immediately to avoid rubbery texture.
- Warm Tortillas: Place corn tortillas on the grill for about 10 seconds per side until soft and slightly charred.
- Assemble: Place 3 shrimp in each tortilla, top with a generous portion of mango slaw, and finish with fresh avocado slices. Serve immediately.
Notes
Always soak wooden skewers for 10 minutes to prevent burning. Remember to zest your lime before juicing it for easier prep! For storage, keep shrimp and slaw in separate airtight containers for up to 3 days.