Grilled Shrimp Tacos

Serving: 4 (12 tacos)

• 1 lb large shrimp (21–25 count), peeled and deveined

• Shrimp Marinade:

  • 2 tbsp avocado oil or other high-heat oil

  • 1 tbsp chili powder

  • 1 tsp ground cumin

  • 1 tsp smoked paprika

  • ½ tsp dried oregano

  • ½ tsp garlic powder

  • Juice of ½ lime

• Creamy Slaw:

  • ¼ of a medium head of green cabbage (approx. 2 cups shredded)

  • ¼ of a small head of purple (red baggage) (approx. 1 cup shredded)

  • ¼ cup shredded carrots

  • ½ cup fresh cilantro, roughly chopped

  • Juice of 1 whole lime

  • ¼ cup mayonnaise

  • ¼ cup greek yogurt

• 12 flour taco size tortillas

• Wooden picks or small skewers

1. Pat the shrimp completely dry with paper towels. In a large bowl, whisk together all the marinade ingredients (oil, chili powder, cumin, smoked paprika, oregano, garlic powder, and lime juice). Add the dry shrimp and toss to coat evenly. Let marinate for 15–30 minutes in the refrigerator.

2. In a separate medium bowl, combine the shredded cabbage mix, red onion, carrots, and chopped cilantro. In a small bowl, whisk together the lime juice, mayonnaise, and sour cream until smooth. Pour the dressing over the cabbage and toss until well combined. The acid in the dressing will lightly soften the cabbage. Keep cold until ready to serve.

3. Preheat your grill (or a cast-iron grill pan) to medium-high heat. Grease the grates. Grill the shrimp for 2–3 minutes per side until they are pink and opaque, with nice charred grill marks, just like in the photo.

4. Wrap the tortillas in damp paper towels and place in a preheated oven for approximately 2 minutes to warm.

5. Take one tortilla, add a generous mound of the creamy slaw, and top with 2–3 grilled shrimp.