Grilled Shrimp Tacos

The red cabbage slaw totally made these. Although the chipotle sauce also totally made them.

The grilled shrimp totally made them.

No. The slaw.

But honestly as awesome as these grilled shrimp tacos are, I think what I created with the leftovers may have been even better.

Southwest Grilled Shrimp Tacos

For the Shrimp Tacos

  • cup fresh lime juice
  • 1 Tbsp. olive oil
  • 2 tsp. chili powder
  • 1 lb. large shrimp, peeled and deveined (24)
  • 8 flour tortillas (6-inch)

For the Chipotle Sauce

  • cup mayonnaise or sour cream (we use sour cream)
  • 1 tsp. minced chipotle chiles in adobo sauce
  • 1 tsp. honey
  • 1 tsp. fresh lime juice
  • salt to taste

For the Red Slaw

  • 4 cups shredded red cabbage
  • cup sliced scallions
  • cup chopped fresh cilantro
  • 1 Tbsp. olive oil
  • 1 Tbsp. distilled white vinegar
  • salt to taste


Whisk together cup lime juice, 1 Tbsp. oil, and chili powder for the tacos. Add shrimp and chill until ready to skewer.

Preheat one side of the grill to medium-high and the other side to medium-low.

Whisk together mayonnaise, chipotles, honey, and 1 tsp. lime juice for the sauce. Season with salt and chill until ready to serve, or up to 2 days.

Combine cabbage, scallions, cilantro, 1 Tbsp. oil, and vinegar for the slaw. Season with salt and chill until ready to serve, or up to 1 hour.

Grill shrimp skewers, coverd, over medium-high heat, 1-2 minutes per side. Remove tortillas and skewers from the grill.

To serve. divide slaw and shrimp among 8 tortillas (ours were homemade); drizzle with sauce.