Description
Bright and tangy grilled shrimp tacos featuring a crunchy lime-dressed cabbage slaw and a refreshing grapefruit-avocado salsa.
Ingredients
- Zest of 1 lime and 1 grapefruit
- 1/4 cup fresh lime juice
- 1/4 cup fresh grapefruit juice
- 1/2 cup honey
- 3 garlic cloves, peeled and minced
- 1 tablespoon chili powder
- 1 tablespoon olive oil (plus extra for skillet)
- 1/4 cup mayonnaise or sour cream (for creamy sauce)
- Kosher salt and freshly ground black pepper
- 1 1/2 pounds large or jumbo shrimp, peeled and deveined
- 2 cups shredded green cabbage
- Corn tortillas (6–8, depending on size)
- 1 grapefruit, peeled, pith removed, segmented
- 1 avocado, cut into chunks
- 1/4 cup chopped cilantro
- 1 jalapeño, chopped (seeded if you prefer milder heat)
- Cilantro leaves for garnish
- Lime wedges for serving
Instructions
- Make the marinade: In a medium bowl, whisk together zest, lime and grapefruit juice, honey, minced garlic, chili powder, and olive oil until smooth. Scoop out and reserve 1/4 cup of this mixture for the creamy sauce.
- Marinate the shrimp: Place shrimp in a bowl or a zip-top bag. Add half of the remaining marinade, toss to coat, then cover or seal and refrigerate for 30 minutes.
- Prepare the creamy sauce: Stir the reserved 1/4 cup marinade into the mayonnaise or sour cream. Taste and season with salt and pepper; refrigerate until ready to use.
- Make the salsa: Gently toss grapefruit segments, avocado chunks, chopped cilantro, chopped jalapeño, and a pinch of kosher salt in a bowl.
- Preheat your cooking surfaces: Heat a grill or a heavy skillet to medium. Lightly oil grates or skillet.
- Cook the shrimp: Drizzle a little olive oil into the hot skillet or brush shrimp with oil if grilling. Cook shrimp in a single layer about 2 minutes per side.
- Prepare the slaw: Toss the shredded cabbage with the creamy sauce until evenly coated.
- Char the tortillas: Grill corn tortillas 30–45 seconds per side until they have a few charred spots.
- Assemble tacos: Place slaw on each tortilla, top with 3–4 shrimp, spoon over grapefruit-avocado salsa, garnish with cilantro leaves, and serve with lime wedges.
Notes
Use mayonnaise for a richer slaw or sour cream for tang. Substitute grapefruit with orange plus extra lime if unavailable. Corn tortillas are gluten-free; verify packaging if necessary.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican