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Close up of Grilled Shrimp Tacos with dark brown grill marks, red chili seasoning, and vibrant purple cabbage.

Grilled Shrimp Tacos with Zesty Lime Crema and Purple Cabbage

These Grilled Shrimp Tacos feature charred, chili-rubbed shrimp, vibrant purple cabbage, and a signature lime crema zigzag on toasted corn tortillas. A 20-minute, high-protein dinner that looks and tastes like a professional restaurant dish.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 3 tacos
Course: Dinner, Lunch
Cuisine: Mexican
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Taco Ingredients
  • 1 lb Large Shrimp 21/25 count, peeled and deveined (approx. 454g)
  • 1 tbsp Olive Oil 15ml
  • 1 tsp Chili Powder
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Sea Salt
  • 9 small Yellow Corn Tortillas 3 per serving
  • 2 cups Purple Cabbage Finely shredded (approx. 150g)
  • 1/2 cup Mexican Crema 120ml, thick and white
  • 1/2 large Lime Juiced
  • 1/4 cup Cotija Cheese Crumbled
  • 1/4 cup Fresh Cilantro Whole leaves

Equipment

  • 1 Grill or Cast Iron Grill Pan Used to achieve dark brown grill marks.
  • 1 Squeeze Bottle For the clean lime crema zigzag pattern.

Method
 

Prepare the Shrimp and Crema
  1. Pat shrimp dry and toss with olive oil, chili powder, cumin, and salt until they have a light coating of red chili seasoning.
  2. Whisk Mexican crema and lime juice together until smooth. Transfer to a squeeze bottle.
Cooking and Assembly
  1. Grill shrimp over medium-high heat for 2 minutes per side until distinct dark brown grill marks appear.
  2. Briefly char corn tortillas over the flame until slightly blackened on the edges.
  3. Layer each tortilla with purple cabbage, 4 shrimp, a zigzag of lime crema, cilantro, and cotija cheese.

Notes

Dry the shrimp thoroughly to ensure the chili rub sticks and the grill marks are sharp.
Use a squeeze bottle for the crema to achieve the professional zigzag look.