These grilled shrimp tacos are seasoned with lime juice, garlic, cumin, and a hint of tequila and served in warm corn tortillas with a creamy cabbage slaw, grilled corn, and salty cotija cheese. It’s an easy and tasty recipe to mix into your weekly taco night routine!
This recipe is sponsored by my friends at Char-Griller.
As long as the sun is shining and the temps are still fairly warm, I’m always in the mood to make some grilled shrimp tacos, especially when the shrimp is made with tequila and lime juice.
Though you only need about a tablespoon of the Mexican spirit, it really imparts a unique flavor on the light shrimp that is so good.
Also mixed into the marinade is olive oil, lime juice, garlic, cumin, ancho chili powder and paprika.
Because shrimp can cook quickly when mixed with a bit of acid from the lime juice (like ceviche), there’s no need to marinate for a lengthy period of time.
Simply mix the shrimp with all the seasonings and get them on the grill!
Shrimp grilling tips
- I used metal skewers to thread the shrimp. If you’re using wooden skewers, be sure to soak them in water for 15 minutes before threading shrimp to help prevent the skewers from burning on the grill.
- To give them shrimp even more of that smoky flavor, I grilled it over charcoal on my Char-Griller Texas Trio Gas & Charcoal Grill. However, you can also grill them on a gas grill or even in a grill pan if you prefer.
Grilled Shrimp Tacos toppings!
These grilled shrimp tacos aren’t complete without some tasty toppings, all of which can be made a day ahead of time.
I paired the smoky grilled shrimp with a creamy slaw made from thinly sliced cabbage, mayonnaise, sour cream, cilantro, lime juice and salt.
I also grilled some corn and sliced it off the cob to add a touch of that beautiful charred corn flavor.
I served everything in warm corn tortillas, but it would also be great served on: