Grilled Shrimp Tacos

5 from 10 votes

These grilled shrimp tacos are seasoned with lime juice, garlic and cumin and served in corn tortillas with a creamy cabbage slaw, corn and cotija cheese.

Prep Time25 mins

Cook Time25 mins

Total Time50 mins

Course: Main

Cuisine: Mexican

Servings: servings

Calories: 296kcal

Author: Isabel Eats

Ingredients

For the shrimp

1 pound large raw shrimp peeled and deveined
1 tablespoon tequila (I used an aged añejo tequila for a smoky flavor, but any kind will work)
1 tablespoon olive oil
3 cloves garlic, minced (about 1 1/2 teaspoons)
1/2 teaspoon ground cumin
1 tablespoon lime juice (about juice of 1/2 lime)
1 teaspoon coarse kosher salt
1 teaspoon ancho chili powder
1/2 teaspoon paprika

For the slaw

4 cups thinly sliced cabbage (green, red or a combination of both)
1/4 cup chopped cilantro
2 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons lime juice (about juice of 1 lime)
1/2 teaspoon salt, plus more to taste

For the tacos and toppings

2 ears corn
chopped cilantro, for garnishing
cotija cheese, for garnishing
lime wedges, for garnishing
warm corn tortillas, as needed

Instructions

Prepare grill: Preheat grill to medium-high heat (about 400°F-450°F) for direct-heat grilling. While grill is heating up, make the slaw.
(For gas grilling, simply light all the burners on high, close the lid and let the grill heat up for 5-10 minutes. For charcoal grilling, the process is a bit more involved. Here's a super-quick read showing you step-by-step how to start a charcoal grill.)
Make the slaw: Add all slaw ingredients to a medium bowl and toss to combine. Taste and season with more salt if desired. If you prefer your slaw a little more dressed, add in more mayo and/or sour cream. Refrigerate until ready to use.
Grill the corn: Grill the ears of corn with the lid closed for 10-15 minutes, turning occasionally, until corn is caramelized and dark brown spots appear on the kernels. Transfer to a large plate or baking sheet and set aside to cool for 5 minutes.
Slice corn: When cool enough to handle, slice corn kernels off the cob and into a bowl. Set aside.
Season shrimp: In a medium bowl, combine all the ingredients for the shrimp. Toss together until evenly coated.
Skewer: Thread the shrimp onto 4-6 metal skewers. (If 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.)
Grill: Grill the shrimp for 4-5 minutes, turning halfway through cooking, or until the shrimp are firm to the touch and opaque at the center.
Assemble tacos: Remove the shrimp from the skewers and serve in warm corn tortillas with slaw, grilled corn, cotija cheese and a spritz of fresh lime.

Notes

Nutritional estimate does not include corn tortillas.

Nutrition