Gluten Free Grilled Shrimp Tacos with Cabbage Slaw
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Learn more →Ingredients
4 servings
For the shrimp
- 1 ½ lb large shrimp (21–25 count), peeled and deveined
- 2 tbsp olive oil
- 1 tsp chili powder
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp garlic powder
- ¼ tsp salt
- 1 lime, zested and juiced
For the slaw
- 3 cups green cabbage, thinly shredded
- ½ cup red cabbage, thinly shredded
- ¼ cup fresh cilantro, roughly chopped
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the chipotle-lime sauce
- ½ cup mayonnaise
- 1–2 tsp chipotle peppers in adobo sauce, finely minced
- 1 tbsp fresh lime juice
- ¼ tsp salt
For serving
- 8 small corn tortillas
- 1 avocado, sliced (optional)
- lime wedges, for serving (optional)
Instructions
- 1
In a large mixing bowl, whisk together the olive oil, chili powder, cumin, smoked paprika, garlic powder, salt, lime zest, and lime juice. Add the shrimp and toss to coat evenly. Let marinate at room temperature for 15 minutes — do not marinate longer, as the lime juice will begin to denature the shrimp.
- 2
While the shrimp marinates, make the slaw: combine the green cabbage, red cabbage, and cilantro in a large bowl. Drizzle with the lime juice and olive oil, season with salt and pepper, and toss until evenly coated. Set aside.
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