Chili Lime Grilled Shrimp Tacos

Our Story

This was our first time making grilled shrimp tacos at home, and wild Argentine red shrimp turned out to be the move. The copper grill mats made it easy and gave the shrimp great color without losing a single one through the grates. It is fresh, colorful, and weeknight-simple, the kind of taco night that comes together in about 30 minutes and still feels like a spread.

Quick Stats

• Serves: 4

• Prep: 20 min

• Cook: 8 min

• Total: 30 min

• Difficulty: 2 / 5

• Cost: $$

Ingredients

For the shrimp

• 1 bag (16/20 count) Fresh Thyme Market Wild Caught Argentine Red Shrimp, thawed, peeled, tails removed

• 2 tbsp Chosen Foods Avocado Oil

• 2 tsp chili powder

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp ground cumin

• 1 tsp kosher salt

• 1/2 tsp black pepper

• Zest of 1 lime

• Juice of 1/2 lime

For the cilantro lime slaw

• 1 bag Fresh Express Coleslaw Mix

• Juice of 1 lime

• 1 tbsp avocado oil

• 1 tsp honey

• Handful fresh cilantro, chopped

• Salt and pepper to taste

For the lime crema

• 3/4 cup plain Greek yogurt (or half Greek yogurt, half sour cream)

• Juice of 1/2 lime

• 1/2 tsp garlic powder

• Pinch of kosher salt

For serving

• La Tortilla Factory Organic Yellow Corn Tortillas

• V&V Supremo Cotija Cheese

• 1 avocado, sliced

• Fresh cilantro

• Lime wedges

• Fresh Thyme Market Organic Blue Corn Tortilla Chips

• Fresh guacamole

Instructions

1. Thaw the shrimp. Place the frozen shrimp in a sealed bag in a bowl of cold water for 10 to 15 minutes until thawed. Peel, remove the tails, and pat completely dry with paper towels.

2. Preheat the grill. Heat the grill to 425 to 450F with the copper grill mats in place.

3. Make the lime crema. Stir together the Greek yogurt, lime juice, garlic powder, and salt. Refrigerate until ready to serve.

4. Make the slaw. Combine the coleslaw mix, lime juice, avocado oil, honey, chopped cilantro, salt, and pepper. Toss well and let it sit while the shrimp cook.

5. Season the shrimp. Toss the shrimp with the avocado oil, chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, black pepper, lime zest, and lime juice. Let sit about 5 minutes.

6. Grill. Arrange the shrimp in a single layer on the hot copper grill mats. Cook 2.5 to 3 minutes on the first side, flip, then 1.5 to 2 minutes on the second side. Finish with a squeeze of fresh lime just before pulling them off.

7. Warm the tortillas. Heat the corn tortillas in a dry skillet over medium-high heat about 20 to 30 seconds per side, until soft with light char marks. Keep wrapped in a clean towel until serving.

8. Assemble. Layer each tortilla with lime crema, cilantro lime slaw, 3 to 4 grilled shrimp, cotija cheese, avocado slices, fresh cilantro, and a fresh squeeze of lime. Serve right away with tortilla chips and guacamole.

Brands We Used and Love

• Traeger Ironwood Grill

• Copper Grilling Mats

• Caraway Cast Iron Skillet

• Chosen Foods Avocado Oil

Shop the full kit here: our ShopMy collection for this recipe.

The Dillon Scorecard

• AJ: 4/5

• Gab: 4.5/5

• Trey: Not a shrimp fan yet, but loved the tortilla

What We'd Change Next Time

Next time we might add fresh mango salsa or pickled red onions for another layer of flavor and color.

Estimated Nutrition

Per serving (2 tacos of 8): roughly 430 calories, 30g protein, 36g carbohydrate, 17g fat, 5g fiber. This is an estimate based on standard ingredient values and will shift with how much crema, cheese, and avocado you pile on.

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