Grilled Shrimp Tacos with Cilantro Lime Slaw

Flavorful grilled shrimp tacos and a creamy cilantro lime slaw.

Prep Time 20 minutes
Cook Time 10 minutes
Servings 4


For the Shrimp Tacos

  • 1 lb shrimp, peeled and deveined
  • 4 Tbsp Mazola Corn Oil, divided
  • 2 cloves garlic, mined
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1 Avocado, sliced
  • 1 Fresh Tomato, chopped
  • Fresh Limes, quartered
  • flour or corn tortillas
  • Skewers for grilling shrimp

Cilantro Lime Slaw

  • 2 Cup Shredded Cabbage (or 1 bag coleslaw mix)
  • 1 Cup Plain Nonfat Greek Yogurt
  • 1/4 Cup fresh cilantro, chopped
  • 2 cloves garlic, minced
  • 1 Lime, juiced and zested
  • Salt, to taste


Make The Slaw

  1. Place two cups or shredded cabbage in a large bowl.

  2. In a separate bowl combine the greek yogurt, 2 cloves minced garlic, chopped cilantro, fresh lime juice and lime zest. Mix well (for a smoother dressing, pulse for 20 seconds in a food processor).

  3. Add Salt to taste.

  4. Pour the dressing over the cabbage and mix well to coat.

  5. Refrigerate until serving.

Cook The Shrimp

  1. In a small bowl combine 2 cloves minced garlic, chili powder, cumin, onion powder, salt and 2 Tablespoons Mazola Corn Oil.

  2. Add shrimp and toss to coat. Cover and place in the refrigerator to marinate for at least 15 minutes (and up to overnight).

  3. Arrange shrimp on skewers for grilling.

  4. Coat grill grates with remaining Mazola Corn Oil.

  5. If you aren't using a grill shrimp can be sauteed in a single layer using a skillet on the stovetop.

  6. Cook shrimp over medium heat until they just turn pink, about 2 minutes per side.

  7. Remove the shrimp from the skewers to serve.

  8. Serve shrimp with fresh tomatoes, sliced avocado, cilantro lime slaw, quartered limes and warm tortillas.