Ingredients:
- Juice of 3 limes
- 2 tablespoons fresh cilantro, chopped (plus more for garnish)
- 2 cloves garlic, minced
- ½ teaspoon cumin
- 1 tablespoon olive oil
- Zest of 1 lime
- Kosher salt
- 1 pound shrimp, peeled and deveined
- 8 tortillas, warmed, for serving
Ingredients for Cabbage Slaw
- 1 cup green cabbage, shredded
- ¼ cup cilantro
- ¼ red onion, thinly sliced
- ½ avocado, thinly sliced
- Juice of 1 lime
- 1 tablespoon extra-virgin olive oil
- Kosher salt
Ingredients for the Garlic-Lime Mayonnaise
- 1/3 cup mayonnaise
- 2 tablespoons hot sauce
- Zest of 1 lime
- ½ teaspoon garlic powder
- Kosher salt
Directions
- Whisk together lime juice, cilantro, garlic, cumin, olive oil, lime zest, and salt in a large bowl. Add shrimp and cover with plastic wrap. Let marinate 20 minutes in the refrigerator.
- Make the slaw: In a large bowl, combine all slaw ingredients. Toss gently to combine and season with salt.
- Make garlic-lime mayo: In a medium bowl, combine all ingredients. Whisk and season with salt.
- Preheat grill or grill pan to medium heat. Grill shrimp until pink and opaque, about 2-3 minutes per side.
- Build tacos: Add a scoop of slaw, a few shrimp, and a drizzle of the garlic-lime mayonnaise to each taco. Garnish with cilantro and serve.