Shrimp Tacos

Make a zesty coleslaw to top these grilled shrimp tacos.
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  • Total: 35 min
  • Active: 20 min
  • Yield: 4
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2 tablespoons light brown sugar

1 tablespoon chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

Finely grated zest from 2 limes

1/4 cup sour cream

1 1/2 pounds medium shrimp peeled and deveined, tails removed

1/4 cup extra-virgin olive oil, plus more, for the grill grates

4 cups coleslaw mix

Kosher salt and freshly ground black pepper

12 corn tortillas

Whole cilantro leaves and lime wedges, for serving


  1. Preheat an outdoor grill or grill pan over high heat.
  2. Mix the brown sugar, chili, cumin, paprika and lime zest together in a medium bowl. Stir 2 teaspoons of the sugar-spice mixture into the sour cream and set aside. Put the remaining spice mixture in a medium bowl and add the shrimp and olive oil and toss to coat and set aside to marinate for 15 minutes.
  3. Toss the coleslaw mix with the spiced sour cream until well coated and season with salt and pepper. Toast the tortillas on the grill, about 1 minute per side. Transfer to a plate and wrap with foil to keep warm.
  4. Remove the shrimp from the marinade and sprinkle with salt. Lightly oil the grill grates. Grill the shrimp, flipping once, until just cooked through, 2 to 3 minutes per side. Serve the shrimp in the warm tortillas with the slaw, whole cilantro leaves, and lime wedges on the side.