Ingredients
For the tacos:
Juice of 3 limes
2 tablespoons freshly chopped cilantro, plus more for garnish
2 garlic cloves, minced
1/2 teaspoon cumin
1 tablespoon olive oil
Zest of 1 lime
Kosher salt
1 lb. shrimp, peeled and deveined
8 Tortillas, warmed, for serving
For the cabbage slaw:
1 cup shredded green cabbage
1/4 cup cilantro
1/4 red onion, thinly sliced
1/2 avocado, thinly sliced
Juice of 1 lime
1 tablespoon extra-virgin olive oil
Kosher salt
For the garlic mayo sauce:
1/3 cup mayonnaise
2 tablespoons hot sauce
Zest of 1 lime
1/2 teaspoon garlic powder
Kosher salt
In a large bowl, whisk together lime juice, cilantro, garlic, cumin, olive oil, lime zest, and season with salt. Add shrimp and cover with plastic wrap. Marinate for 20 minutes in the refrigerator.
For the slaw, in a large bowl, combine all slaw ingredients. Toss gently to combine and season with salt.
For the garlic-lime mayo, in a medium bowl, combine all ingredients. Whisk and season with salt.
Preheat the grill or grill pan to medium heat. Grill shrimp until pink and opaque, about 2 to 3 minutes per side.
To build the tacos, add a scoop of slaw, a few shrimp, and a drizzle of the garlic-lime mayo to each taco. Garnish with cilantro and serve.
