Chili-Lime Grilled Shrimp Tacos with Cilantro-Lime Slaw

Happy Cinco de Mayo, everyone! In celebration, I am making these delish Chili-Lime Grilled Shrimp Tacos with crunchy, fresh Cilantro-Lime Slaw topping. These tacos are perfect for celebrating today or your next Taco Tuesday!

Did I also mention how easy they are to whip up? Marinating the shrimp takes 25 minutes, grilling them takes a total of 6 minutes (3 for each side), and the slaw topping takes less than 2 minutes to make—like I said, SO incredibly easy!

Alright alright, enough jabbering about how amazing these are. Let’s get cooking!

Ingredients:

For the Shrimp:

• 1lb uncooked medium shrimp, peeled and deveined

• 1 lime, squeezed

• 2 tablespoons olive oil

• 2 teaspoons chili powder

• ¼ teaspoon cayenne pepper

• 1 teaspoon garlic powder

• ½ teaspoon salt

• Skewers, for grilling

For the Slaw:

• 1 (14 oz) bag three-color coleslaw mix

• 2 tablespoons chopped fresh cilantro

• 1 lime, squeezed

• 1 tablespoon honey

For the Tacos:

• 1 package (20 count) 6” flour or corn tortillas

• Mango salsa, for topping (optional)

• 1 lime, to squeeze on top (optional)

Instructions:

1. Prepare shrimp (i.e. peel, remove tails, etc.) and set aside. In a smaller bowl, whisk the lime juice, olive oil, chili powder, cayenne pepper, garlic powder, and salt together. Pour marinade over the shrimp and toss to completely coat. Marinate in the refrigerator for 25 minutes.

2. After marinating, add about 6 shrimp to each skewer. Grill for 3 minutes on each side until the shrimp reach 145°F. Remove from the grill and allow to cool.

3. Next, pour about ½ of the bag of coleslaw mix into a medium bowl. Set aside.

4. In a smaller bowl, whisk the lime juice, honey, and fresh cilantro together. Pour dressing over coleslaw and toss to coat. Refrigerate until ready to serve.

5. Place about 4 shrimp onto each tortilla and top with cilantro-lime slaw, salsa, and additional lime juice. Serve and enjoy!