Description
A festive and manageable Labor Day BBQ recipe featuring fiery grilled shrimp and a crisp, tangy cabbage slaw in corn tortillas. This gluten-free friendly dish comes together in under 20 minutes of active cooking time.
Ingredients
Scale
- 1.5 lbs large shrimp (21–25 count), peeled and deveined
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 4 cloves garlic, minced
- 3 tablespoons lime juice (freshly squeezed)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoon cayenne pepper (optional)
- 0.5 head green cabbage, shredded
- 0.5 medium red onion, thinly sliced
- 2 medium carrots, julienned or grated
- 0.5 cup fresh cilantro, chopped
- 2 tablespoons lime juice (for slaw)
- 1 tablespoon apple cider vinegar
- 1 tablespoon honey or agave
- 0.5 teaspoon salt (for slaw)
- 12–16 small corn tortillas
- 1–2 avocados, sliced
- Hot sauce (optional, for serving)
Instructions
- Prepare the cabbage slaw by tossing shredded cabbage, sliced red onion, and grated carrots in a large bowl.
- In a small jar, shake together lime juice, apple cider vinegar, honey, salt, and a pinch of pepper. Pour over the cabbage mixture and toss well. Let sit for at least 30 minutes (or up to 4 hours in the fridge).
- Pat the shrimp completely dry with paper towels to ensure a good char.
- In a medium bowl, whisk together olive oil, chili powder, cumin, minced garlic, lime zest, lime juice, salt, pepper, and cayenne (if using).
- Add the shrimp to the marinade and toss until coated. Let sit for 15-20 minutes (do not exceed 30 minutes).
- Preheat grill to medium-high heat (around 400°F / 200°C). Clean and oil the grates lightly.
- Place shrimp in a grill basket or on skewers. Grill for 2 minutes per side until opaque and pink with char marks. Remove and let rest for 2 minutes.
- Warm tortillas on the grill for 30 seconds per side until pliable.
- Toss the slaw again and drain any excess liquid. Assemble tacos by spooning slaw onto tortillas, topping with shrimp, adding avocado slices, and drizzling with hot sauce if desired.
Notes
Pat shrimp dry before grilling to prevent steaming. Do not overcrowd the grill. The slaw tastes better if made ahead. Do not freeze the shrimp as they will become rubbery. If using bamboo skewers, soak them in water for 30 minutes first.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 3 tacos per serving
- Calories: 320
- Sugar: 6
- Sodium: 450
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 28
- Fiber: 4
- Protein: 22
Keywords: shrimp tacos, grilled shrimp, cabbage slaw, labor day recipe, bbq, gluten-free, seafood, summer recipes, spicy tacos