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Enjoy a burst of fresh flavors with these delicious Cilantro Lime Aioli and Grilled Shrimp Tacos topped with crunchy Cabbage Slaw. This dish combines smoky grilled shrimp with a tangy, herbaceous sauce and crisp vegetables, making it perfect for a quick weeknight dinner or a weekend gathering.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 8 small corn or flour tortillas
- 2 cups shredded cabbage
- 1/2 cup chopped fresh cilantro
- 1/4 cup lime juice
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1 teaspoon cumin
- Salt and pepper to taste
- Olive oil for grilling
Preparation of Cilantro Lime Aioli
In a small bowl, combine mayonnaise, lime juice, minced garlic, chopped cilantro, cumin, salt, and pepper. Mix well until smooth. Adjust seasoning to taste. Chill in the refrigerator while preparing the other components.
Grilling the Shrimp
Preheat the grill to medium-high heat. Toss the shrimp with olive oil, salt, and pepper. Grill the shrimp for about 2-3 minutes per side until they are pink and opaque. Remove from the grill and set aside.
Preparing the Cabbage Slaw
In a bowl, combine shredded cabbage with a squeeze of lime juice, a pinch of salt, and chopped cilantro if desired. Toss to coat evenly. This adds a fresh crunch that complements the smoky shrimp and creamy aioli.
Assembling the Tacos
Warm the tortillas on the grill or in a skillet. Spread a generous layer of cilantro lime aioli on each tortilla. Add grilled shrimp, then top with cabbage slaw. Garnish with extra cilantro and lime wedges if desired.
Serving Suggestions
Serve these flavorful tacos with a side of black beans or Mexican rice. They are perfect for sharing and can be customized with additional toppings like sliced avocado, jalapeños, or queso fresco for extra flavor.