Lemon Herb Grilled Shrimp Tacos

Name: Lemon Herb Grilled Shrimp Tacos
Cook time: 12 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 30 ml olive oil divided; 1 each lemon 1 lemon zested and juiced for marinade, 1 lemon cut into wedges for serving; 3 clove garlic cloves minced; 2 g ground cumin; 2 g smoked paprika; 1 g dried oregano; 4 g kosher salt divided; 1 g black pepper freshly ground; 680 g large shrimp, peeled and deveined tails removed if desired; 300 g green cabbage thinly sliced; 80 g carrot shredded; 10 g cilantro leaves and tender stems chopped; 30 ml lime juice freshly squeezed; 120 g plain Greek yogurt; 2 g kosher salt divided; 15 ml olive oil divided; 12 each corn tortillas; 2 each avocados sliced; 1 each lemon 1 lemon zested and juiced for marinade, 1 lemon cut into wedges for serving; 15 ml hot sauce optional, for serving

A weeknight taco plate built around fast-cooking grilled shrimp. The shrimp are marinated briefly in lemon, garlic, cumin, and herbs, then grilled or seared quickly and tucked into warm tortillas with crunchy cabbage slaw, avocado, and a yogurt-lime sauce.

By Julienne

Cook time: 12 minutes

Servings: 4

Ingredients

30 ml olive oil divided
1 each lemon 1 lemon zested and juiced for marinade, 1 lemon cut into wedges for serving
3 clove garlic cloves minced
2 g ground cumin
2 g smoked paprika
1 g dried oregano
4 g kosher salt divided
1 g black pepper freshly ground
680 g large shrimp, peeled and deveined tails removed if desired
300 g green cabbage thinly sliced
80 g carrot shredded
10 g cilantro leaves and tender stems chopped
30 ml lime juice freshly squeezed
120 g plain Greek yogurt
2 g kosher salt divided
15 ml olive oil divided
12 each corn tortillas
2 each avocados sliced
1 each lemon 1 lemon zested and juiced for marinade, 1 lemon cut into wedges for serving
15 ml hot sauce optional, for serving

Instructions

Make the shrimp marinade in a large bowl: combine 30 ml of the olive oil, the juice and zest from 1 lemon, the minced garlic, cumin, smoked paprika, oregano, 4 g of the salt, and the black pepper. Add the shrimp and toss to coat. Let stand while you prep the slaw, 10 to 15 minutes. Shrimp are evenly coated and lightly opaque around the edges from the citrus marinade; do not marinate much longer or the texture can turn firm.
In another bowl, combine the cabbage, carrot, cilantro, lime juice, yogurt, and the remaining 2 g salt. Toss well, then taste and adjust with a small squeeze of the second lemon if you want it brighter. The slaw should look lightly dressed, crisp, and cohesive without pooling liquid.
Heat a grill pan, skillet, or grill over medium-high heat. Brush the cooking surface with the remaining 15 ml olive oil if using a pan. Cook the shrimp in a single layer in batches, 1 to 2 minutes per side, until pink, opaque, and just firm. Shrimp are curled into a loose C-shape and opaque throughout; avoid overcooking to keep them juicy.
Warm the tortillas in a dry skillet or directly over low flame until pliable and lightly browned in spots, about 20 to 30 seconds per side. Tortillas are warm, flexible, and have a few toasted spots without becoming brittle.
Assemble the tacos with tortillas, slaw, grilled shrimp, and avocado slices. Serve with lemon wedges and hot sauce, if using. Each taco is layered and ready to eat; the final plate has warm tortillas, juicy shrimp, crisp slaw, and creamy avocado.