These tacos are quick to throw together and will absolutely become your new favorite!

Total Time: 35 minutes
Servings: 4


For the Shrimp Marinade

  • Juice & Zest of 3 Limes
  • 2 Tbsp Cilantro, chopped
  • 2 Garlic cloves, minced
  • 2 Tbsp Oil
  • Salt to taste
  • 1 lb. Shrimp, raw, peeled, & deveined

For the Cabbage Slaw

  • 1 cup Cabbage, shredded
  • ¼ cup Cilantro, leaves only
  • ¼ cup Red Onion, thinly sliced
  • Juice of 1 Lime
  • 1 Tbsp Oil
  • Salt to taste

For the Spicy Sauce

  • ¼ cup Mayonnaise 
  • 2 Tbsp Hot Sauce of choice
  • Juice & Zest of 1 Lime
  • ½ tsp Garlic Powder
  • Salt to taste

Chef's Tip

Don’t marinate your shrimp longer than 15-30 minutes unless you want ceviche.


  1. Whisk together all ingredients for the shrimp marinade in a large bowl or container. Toss the shrimp in the marinade and cover in the refrigerator for about 20 minutes while you get the rest of your taco fixings prepped.
  2. Preheat grill to 425˚F.
  3. Soak grilling planks in warm water for about 15 minutes.
  4. Make the cabbage slaw. In a large bowl, combine all slaw ingredients and toss together. Season with salt, taste, and adjust to your liking.
  5. Make the spicy sauce. Whisk together all sauce ingredients in a small bowl. Taste and adjust as necessary.
  6. Place shrimp on planks in a single, tight layer. Grill with the lid closed until pink and opaque through the center, about 10 minutes. 
  7. Remove shrimp from the grill and build your tacos! Add a few shrimp to each tortilla, top with slaw and a drizzle of spicy sauce.
  8. Garnish with sliced avocado, crumbled cotija, lime, and more cilantro.

*Keep a spray bottle of water handy in case of flare-ups.

Used in this recipe:

Cedar Grilling Planks