Ingredients

• For the Tacos
• Juice of 3 limes
• 2 tbsp. freshly chopped cilantro, plus more for garnish
• 2 garlic cloves, minced
• 1/2 tsp. cumin
• 1 tbsp. olive oil
• Zest of 1 lime
• Kosher salt
• 1 lb. shrimp, peeled and deveined
• 8 Tortillas, warmed, for serving
• For the Cabbage Slaw
• 1 c. shredded green cabbage
• 1/4 c. cilantro
• 1/4 red onion, thinly sliced
• 1/2 avocado, thinly sliced
• Juice of 1 lime
• 1 tbsp. extra-virgin olive oil
• Kosher salt
• For the Garlic-Lime Slaw
• 1/3 c. Duke's Mayonnaise
• 2 tbsp. hot sauce
• Zest of 1 lime
• 1/2 tsp. garlic powder
• Kosher salt

Directions

• In a large bowl, whisk together lime juice, cilantro, garlic, cumin, olive oil, lime zest and season with salt. Add shrimp and cover with plastic wrap. Let marinate 20 minutes in refrigerator.
• Make slaw: in a large bowl combine all slaw ingredients. Toss gently to combine and season with salt.
• Make garlic-lime mayo: in a medium bowl, combine all ingredients. Whisk and season with salt.
• Preheat grill or grill pan to medium heat. Grill shrimp until pink and opaque, about 2 to 3 minutes per side.
• Build tacos: add a scoop of slaw, a few shrimp, and a drizzle of the garlic-lime mayo to each taco. Garnish with cilantro and serve.

Notes

• 6-24-25 1/2 Recipe
• No Change

Photos