In under 30 minutes you can make the best Grilled Shrimp Tacos with crisp cabbage slaw and a silky creamy avocado salsa. This easy Mexican-inspired dish is bright, healthy and naturally gluten free when served in corn tortillas.
These tacos pair beautifully with classic Mexican sides such as Mexican Street Corn or a simple Mexican Rice for a complete meal.
This recipe brings together two favorites: a creamy avocado salsa and chili-lime grilled shrimp. The avocado salsa is smooth, tangy and rich in flavor, while the shrimp is bright, slightly sweet, and seasoned with chile and lime. I add a crunchy red pepper and cabbage slaw for texture and freshness. The whole meal comes together quickly—about 25 minutes from start to finish—making it perfect for weeknights or casual weekend grilling.
Whether you’re feeding friends or just making a simple family dinner, these tacos are flavorful, colorful and easy to adapt. Use corn tortillas to keep the tacos gluten free, or swap in flour tortillas if you prefer a softer shell. Top with crumbled cotija, chopped cilantro and a squeeze of extra lime to taste.
How to make Grilled Shrimp Tacos
- Marinate the shrimp. In a medium bowl whisk together minced garlic, brown sugar, soy sauce (use tamari or a gluten-free soy sauce if needed), chili powder, fresh lime juice, red pepper flakes and olive oil. Add peeled and deveined large shrimp (tails removed) to the marinade and toss to coat. Refrigerate for 10–15 minutes.
- Make the creamy avocado salsa. While the shrimp marinates, prepare the avocado salsa by blending ripe avocado with fresh lime juice, a touch of green chile or jalapeño for heat, and seasoning to taste. The result should be smooth, tangy and slightly spicy—perfect as the base for each taco.
- Prepare the red pepper cabbage slaw. In a medium bowl combine thinly sliced red bell pepper with shredded red and green cabbage and toss with fresh lime juice. Season lightly with salt and pepper. The slaw adds crunch and a bright acidic counterpoint to the rich avocado salsa.
- Grill the shrimp. Preheat a grill to medium heat. Remove the shrimp from the marinade and cook on the grill 1–2 minutes per side, until just opaque and firm. If you don’t have a grill, cook shrimp in a hot grill pan or cast-iron skillet over medium-high heat for the same time—1–2 minutes per side.
- Heat the tortillas and assemble. Briefly warm corn tortillas on the grill or in a skillet for 15–20 seconds per side. Spoon about 2–3 tablespoons of creamy avocado salsa into the center of each tortilla, add four grilled shrimp and top with a generous handful of cabbage slaw. Finish with crumbled cotija cheese and chopped fresh cilantro. Optional extras include sour cream, hot sauce or pico de gallo.
What sides go with the tacos?
Classic accompaniments like rice, beans and tortilla chips with salsa are always welcome. Here are a few vibrant side options to complement the grilled shrimp tacos:
- Cilantro Pesto Risotto — a Mexican-inspired twist on risotto for creamy texture and herby flavor.
- Mexican Quinoa Salad — a lighter alternative to rice, packed with vegetables and bright dressing.
- Mango Salsa — a sweet, spicy fruit salsa that doubles as a dip or topping.
- Couscous with Roasted Tomatillos — a quick vegan side with tangy notes from roasted tomatillos.
- Pico de Gallo — fresh, simple and excellent both on the tacos and with chips.
- Mexican Sweet Potato Salad — a healthy, colorful side that pairs well with the smoky shrimp.
More taco recipes
If you love tacos, try other popular recipes for variety—pulled pork, slow-cooked barbacoa, grilled carne asada, quick pressure-cooker chicken, buffalo cauliflower for a meatless option, or lobster tacos for a special treat.
Grilled Shrimp Tacos with Creamy Avocado Salsa
Servings: 6 tacos | Prep Time: 25 minutes | Total Time: 25 minutes
Ingredients
Chili Lime Grilled Shrimp
- 2 cloves garlic, minced
- 1 tbsp brown sugar
- 3 tbsp soy sauce (tamari for gluten free)
- 1 tsp chili powder
- 2 tbsp fresh lime juice
- 1/2 tsp red pepper flakes
- 2 tsp olive oil
- 24 large shrimp, peeled & deveined, tails removed
Red Pepper Cabbage Slaw
- 1 red bell pepper, sliced
- 1 cup red cabbage, shredded
- 1 cup green cabbage, shredded
- 2 tbsp fresh lime juice
To Assemble
- 6 corn tortillas
- 1 cup creamy avocado salsa (prepared)
- 1/4 cup cotija cheese, crumbled
- 1 tbsp fresh cilantro, chopped
Instructions
Chili Lime Grilled Shrimp
- Combine garlic, brown sugar, soy sauce, chili powder, lime juice, red pepper flakes and olive oil in a medium bowl and whisk to combine.
- Add shrimp to the marinade, toss to coat, and refrigerate 10–15 minutes.
- Preheat a grill to medium heat. Remove shrimp from marinade and grill 1–2 minutes per side until opaque.
Red Pepper Cabbage Slaw
- While the shrimp marinates, toss sliced bell pepper, shredded cabbage and lime juice in a bowl. Season lightly and set aside to let flavors mingle.
Assembling the Tacos
- Prepare the creamy avocado salsa while the shrimp marinates.
- After the shrimp is grilled, warm the tortillas briefly on the grill or in a skillet (about 15–20 seconds per side).
- Spread 2–3 tablespoons of avocado salsa in each tortilla, add four shrimp, then top with slaw.
- Sprinkle with crumbled cotija and chopped cilantro. Add optional toppings like sour cream, hot sauce or pico de gallo.
Notes
- Other optional toppings: sour cream, hot sauce, pico de gallo.
- Stovetop method: If you don’t have a grill, cook shrimp in a hot grill pan or cast-iron skillet over medium-high heat for 1–2 minutes per side.
Nutrition Facts (per taco)
Calories: 183 kcal | Carbohydrates: 21 g | Protein: 9 g | Fat: 8 g | Saturated Fat: 2 g | Cholesterol: 66 mg | Sodium: 889 mg | Potassium: 287 mg | Fiber: 4 g | Sugar: 5 g | Vitamin A: 1079 mg | Vitamin C: 46 mg | Calcium: 106 mg | Iron: 2 mg