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Grilled shrimp tacos with cilantro-lime yogurt sauce deliver a burst of fresh flavors and an easy dinner that always feels like a treat. Juicy shrimp, warm tortillas, a tangy drizzle, and crunchy toppings create a meal loaded with color and texture.
I first made these for a backyard summer get-together and was amazed at how fast they disappeared. Now they are my go-to when I want a light but satisfying meal that feels a little special.
Ingredients
- Large shrimp: peeled and deveined look for shrimp with a shiny gray color and avoid any with a strong odor
- Corn tortillas: choose soft fresh tortillas for best flavor and make sure they are labeled gluten free if needed
- Red cabbage: shredded adds crunch and brilliant color plus it stays crisp
- Avocado: sliced for creamy richness look for avocados that yield gently to pressure without mushy spots
- Lime juice and wedges: brightens every bite freshly squeezed is worth it
- Chili powder: smoky and mild choose a fresh batch for best flavor
- Cumin: warm and earthy adds depth
- Garlic powder: brings savory undertones
- Salt and pepper: season generously to taste
- Plain Greek yogurt: for the sauce adds protein and tang go for whole milk yogurt if you like it richer
- Fresh cilantro: chopped is key for that herby punch make sure it is vibrant green without wilting
Step-by-Step Instructions
- Preheat the Grill:
- Get your grill nice and hot at medium-high. A hot grill will give the shrimp those classic char marks and prevent sticking.
- Season the Shrimp:
- Combine the shrimp with chili powder cumin garlic powder salt and pepper in a bowl. Toss well ensuring every shrimp is evenly coated.
- Grill the Shrimp:
- Lay the shrimp in a single layer over the heat. Grill for two to three minutes per side until the shrimp turn opaque pink and have beautiful grill marks. Remove promptly to avoid overcooking.
- Make the Cilantro-Lime Yogurt Sauce:
- While the shrimp cooks whisk together Greek yogurt fresh cilantro lime juice and a pinch of salt. Stir until creamy and flecked with green.
- Warm the Tortillas:
- Place tortillas on the grill for about thirty seconds each side until soft and lightly charred. Keep them warm under a towel.
- Assemble the Tacos:
- Layer grilled shrimp on each tortilla. Top with a handful of shredded cabbage avocado slices and a generous drizzle of the yogurt sauce.
- Serve:
- Arrange tacos on a platter with extra lime wedges for squeezing. Serve at once while everything is warm.
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I have a soft spot for the cilantro-lime yogurt sauce. My daughter always asks to steal a spoonful before it even hits the taco. One summer we served these tacos on beach blankets with extra sauce for dipping and those are some of my favorite food memories.
Storage Tips
Leftover shrimp can be stored in an airtight container in the fridge for up to two days. Keep all the components separate for best texture. To reheat simply toss the shrimp in a skillet for a minute or two until just warmed through. Assembled tacos do not hold well but everything prepped ahead makes dinner the next day super fast.
Ingredient Substitutions
You can swap Greek yogurt for sour cream or a dairy free coconut yogurt if you need to keep this dish lactose free. Both chicken breast chunks or firm tofu work well instead of shrimp following the same spice mix and cooking steps. Purple or green cabbage are equally tasty and you could add thinly sliced radishes for extra crunch.
Serving Suggestions
Pair these tacos with a side of warm black beans or a simple corn salad. For a party platter I serve them alongside chips with homemade salsa. A squeeze of extra lime and a sprinkle of fresh cilantro jazz up the finished plate for a restaurant style look.
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Cultural Context
Shrimp tacos have roots in coastal Mexican cuisine where fresh seafood is plentiful and tortillas are a staple. The addition of a cooling yogurt sauce brings a modern twist inspired by Baja style fish tacos where creamy toppings balance spicy grilled proteins. Every time I make these I think of the colorful street food stands along the Pacific coast.
Recipe FAQs
- → How do you prevent shrimp from overcooking on the grill?
Grill shrimp for just 2-3 minutes per side over medium-high heat until they turn pink and opaque. Remove promptly to avoid dryness.
- → Can corn tortillas be replaced with another type?
Yes, swap with flour tortillas or grain-free alternatives, keeping dietary needs in mind for gluten-free options.
- → How can I add extra heat to the tacos?
Add diced jalapeños to the tacos or sprinkle chili flakes over the assembled dish for more spice.
- → What pairs well with these shrimp tacos?
Crisp lagers, citrusy margaritas, or fresh side salads complement the bright flavors perfectly.
- → Is the cilantro-lime yogurt sauce prepared ahead of time?
Yes, mix Greek yogurt, chopped cilantro, lime juice, and salt in advance. Refrigerate until ready to use.