Gluten Free Grilled Shrimp Tacos with Cabbage Slaw
Taco night gets a serious upgrade when the star of the show is smoky, citrus-marinated shrimp hot off the grill. A quick 15-minute soak in olive oil, chili powder, smoked paprika, cumin, and fresh lime zest gives the shrimp incredible depth before they even hit the heat. The key to keeping them tender is pulling them off the moment they turn opaque and pink — overcooked shrimp are the enemy, and this recipe is clear about that. Corn tortillas are naturally wheat-free, so the foundation of these tacos is already solid without any swaps or specialty products. The crunchy two-cabbage slaw dressed in lime juice and olive oil adds brightness and texture, while the creamy chipotle-lime sauce brings a smoky, slightly spicy kick that ties everything together. Sliced avocado on top is optional but highly recommended if you want that extra richness. This recipe serves four and comes together fast enough for a weeknight but feels special enough to put on the table for company.
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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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