PRINT THIS RECIPE
For the Shrimp
Ingredients
- 1 pound large raw shrimp peeled and deveined, tails removed
- 2 tablespoons olive oil
- 1 lime zested
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 garlic clove grated
- ¼ teaspoon salt
- 4 to 6 wooden skewers soaked in water for at least 10 minutes
- avocado oil as needed, for grill grates
- Corn Tortillas
- Avocado
Instructions
- Pat the shrimp very well and transfer to a medium bowl. Add the olive oil, lime zest, chili powder, cumin, garlic and salt and stir to combine. Cover and refrigerate shrimp for 15 minutes.
- Meanwhile, make the slaw. In a large bowl, combine cabbage, lime juice, mango, jalapeño, cilantro and salt. Cover and refrigerate for 15 minutes.
- Once the shrimp have marinated, thread them onto the prepared skewers. Set aside while you preheat the grill. If using a grill pan, grease lightly with a high-heat oil, then preheat for 3 minutes over medium heat. Add shrimp and cook for 2 to 3 minutes per side, or until cooked through. If using a gas grill, preheat to medium, then grill the shrimp skewers for 2 to 3 minutes per side with the lid open.
- Warm the tortillas on the grill pan or gas grill for 10 seconds per side. To serve, place 3 shrimp into each tortilla. Top with a generous mound of slaw and a few slices of avocado and serve.
For the Slaw
Ingredients
- 3 tablespoons full fat Greek yogurt
- 1 tablespoon mayonnaise
- 1 lime juiced
- 1 teaspoon honey
- ½ teaspoon cumin
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups finely shredded cabbage
- 1 cup finely shredded red cabbage
- ¼ cup fresh cilantro chopped
Instructions
- In a large bowl, whisk together the Greek yogurt, mayonnaise, lime juice, honey, cumin, garlic powder, salt, and pepper.
- Add the green cabbage, red cabbage, and cilantro and toss until everything is evenly coated.
- Let the coleslaw sit for at least 10 minutes before serving, then serve with tacos.
