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Close-up handheld photo of succulent Grilled Shrimp Tacos with red paprika seasoning and toasted tortilla edges.

Grilled Shrimp Tacos with Zesty Lime Crema and Crunchy Slaw

Succulent Grilled Shrimp Tacos featuring smoky paprika seasonings, a vibrant purple and green cabbage slaw, and a signature zesty lime crema zigzag. A 30-minute professional-grade meal perfect for summer grilling and healthy weeknight dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: Coastal, Mexican
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

The Shrimp
  • 1 lb (454g) Jumbo Shrimp Peeled and deveined
  • 1 tbsp (15ml) Avocado Oil Or any high-heat oil
  • 1 tsp (5ml) Smoked Paprika
  • 1 tsp (5ml) Ground Cumin
  • 1/2 tsp (2.5ml) Kosher Salt
Taco Components
  • 12 small Flour Tortillas Street taco size
  • 2 cups (140g) Green Cabbage Shredded
  • 1 cup (70g) Purple Cabbage Shredded
  • 1/2 cup (120ml) Mexican Crema Or sour cream
  • 1 whole Lime Juiced
  • 1/2 cup (15g) Fresh Cilantro Chopped
  • 1/2 small White Onion Finely minced

Equipment

  • 1 Grill or Cast-Iron Skillet Must be able to reach high heat for char marks.
  • 1 Small Whisk For the lime crema.

Method
 

Prep and Season
  1. Pat shrimp dry. Toss with oil, smoked paprika, cumin, and salt until evenly coated in red seasoning.
  2. Whisk together Mexican crema and lime juice until smooth and thick enough for drizzling.
Cook and Assemble
  1. Place shrimp on a preheated grill (450°F) for 2 minutes per side until succulent with visible char marks.
  2. Briefly toast tortillas over an open flame until edges have light brown toasted spots.
  3. Layer green and purple cabbage into tortillas, top with grilled shrimp, minced white onion, and cilantro. Finish with a thick lime crema zigzag.

Notes

Ensure the grill is fully preheated to get those dark char marks without overcooking the shrimp.
Use a squeeze bottle for the crema to achieve the professional zigzag look.