BBQ Shrimp Tacos with Cilantro Lime Coleslaw
BBQ Shrimp Tacos with Cilantro Lime Coleslaw and Guacamole. Fresh herbs, avocado, citrus and grilled shrimp. Literally, summer in a taco! Need we say more? We don’t, but we will..
These are simple, healthy and soooo delicious. Perfect for lunch, dinner, appetizers or really…all three! We won’t judge. This flavour combination is perfect and oh so refreshing. The smokiness of the shrimp, sweet and tangy coleslaw and creamy, garlicky guacamole all work so well together. Every bite is a flavour explosion.
Although the list of ingredients may seem long, don’t let that discourage you! They are so easy and versatile for a fun summer BBQ with friends or quick weeknight meal. BONUS – no need to turn on your oven or stove for this one. Perfect for these upcoming warm summer months and those of us without A/C.
Tips & Tricks
PREP
Make sure you SOAK your skewers before BBQ’ing. We didn’t do this the first time (#rookiemove) and it didn’t end well.
We recommend soaking them for about 30 minutes – 1 hour – they aren’t on the BBQ for too long so it doesn’t need to be overnight like some recipes call for.
SHRIMP
We used a 400g package of raw, shell on shrimp. For an appetizer this makes about 10-12 mini tacos and for dinner it makes about 8 medium tacos.
For this recipe we recommend large shrimp (31-40 shrimp per pound) – our 400g package had 32 shrimp in it.
To get the perfect sear on the BBQ, make sure you preheat it to at least 450°F. We recommend the high heat setting so they get a nice sear without overcooking – they cook SUPER quickly. They take about 2-3 minutes per side on the grill.
SERVING
Tortillas – make sure you warm them up before serving whether that be on the grill, on the stove (turn on the burner on a gas stove and VERY carefully warm) or in the microwave in a clean dish cloth.
Coleslaw – Although this can all be made in advance – we don’t recommend dressing the cabbage until you are ready to serve. It will become to soggy and wet so prep both in separate bowls and toss when ready!
Is there really anything better than a good taco? We don’t think so and we can’t wait for you to try our BBQ Shrimp Tacos with Cilantro Lime Coleslaw. Make sure to leave us a comment or tag us in a post on Instagram or Facebook after you make it!
Skål,
BBQ Shrimp Tacos with Cilantro Lime Coleslaw and Guacamole
Ingredients
BBQ Shrimp
- 1 package Shrimp 400g
- 1 tablespoon Avocado Oil
- 1 tablespoon Chili Powder
- ½ tablespoon Cumin
- ½ tablespoon Paprika
- ¼ teaspoon Cayenne Powder
- ¼ teaspoon Chipotle Powder
- 1 tablespoon Garlic Powder
- salt, to taste
Cilantro Lime Coleslaw
- 2 cups Cabbage, grated
- ⅓ cup Greek Yogurt, 2%
- ½ Lime, juiced
- 1 teaspoon Honey
- 2 tablespoons Cilantro, chopped
- Salt, to taste
Guacamole
- 2 Avocados, ripe
- ½ Lime, juiced
- 1 teaspoon Jalapeno, chopped (optional based on heat tolerance)
- 1 clove Garlic, minced
- Salt and pepper, to taste
To Serve
- Flour or Corn Tortillas * see note section for sizing.
- Extra jalapeños, green onion and lime wedges
Instructions
- Begin by soaking the skewers in water. They should soak for at least 30 minutes.
- Peel shrimp, rinse, pat dry and place in a large bowl. Season shrimp with olive oil and spices. Toss gently to combine. Place in the fridge until ready to cook and let marinate.
- In a bowl, combine all cilantro lime dressing ingredients. Stir well to combine. Place the grated cabbage in a large bowl and toss in the dressing.
- In a medium bowl, mash up the avocado and add the remaining ingredients, mixing well.
- Turn on the BBQ to high heat – you want the temperature to be in the searing range, about 450°F.
- While the BBQ is preheating, place the shrimp on the skewers – we put four shrimp per skewer.
- Place shrimp on BBQ and cook for about 2-3 minutes per side. Make sure you watch closely so they don’t get too charred.
- Turn off BBQ and place the tortillas on the grill until warm and slightly charred, about 20 seconds per side.
- Assemble tacos by generously spreading cabbage on the bottom and top with guacamole and shrimp.
- Serve with sliced green onion and lime wedges. For extra heat, chop up some jalapeños.
Notes
- 5 inch for appetizer sized (makes about 12 tacos) or 7 inch for dinner size (makes about 8 tacos)
- You can cook your shrimp in a cast iron or grill pan on the stovetop if don’t have access to a BBQ – just make sure you get it hot and the cooking time will be the same.
- You can also heat tortillas in microwave or on the stovetop.