Description
These Ceviche-Marinated & Grilled Louisiana Shrimp Tacos combine the bright, tangy flavors of citrus-marinated shrimp with the smoky char from grilling, wrapped in warm tortillas and topped with crunchy cabbage and creamy avocado. Perfect for a quick, fresh, and healthy main course inspired by Mexican-American cuisine.
Ingredients
Scale
Shrimp Marinade
- 1 pound Louisiana shrimp, peeled and deveined
- ½ cup fresh lime juice (about 4 limes)
- 2 tablespoons fresh lemon juice
- 2 tablespoons orange juice
- 1 small jalapeño, finely chopped (seeds removed for less heat)
- ¼ cup red onion, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 1 clove garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Grilling & Assembly
- 1 tablespoon olive oil
- 8 small corn or flour tortillas
- 1 cup shredded cabbage or slaw mix
- 1 avocado, sliced
- Lime wedges for serving
Instructions
- Prepare the marinade: In a glass bowl, combine the lime juice, lemon juice, orange juice, jalapeño, red onion, cilantro, garlic, salt, and pepper. Stir well to blend all the flavors.
- Marinate the shrimp: Add the peeled and deveined shrimp to the marinade and toss to coat thoroughly. Cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour, stirring halfway through, until the shrimp turn opaque and begin to ‘cook’ in the citrus juices.
- Preheat the grill: Heat a grill or grill pan to medium-high heat, ensuring it is hot enough to sear the shrimp quickly.
- Grill the shrimp: Remove the shrimp from the marinade and gently pat them dry with paper towels to prevent steaming. Drizzle the shrimp lightly with olive oil, then grill for 1–2 minutes per side until they are lightly charred and fully cooked through.
- Warm the tortillas: While the shrimp finish grilling, warm the corn or flour tortillas on the grill or in a skillet until soft and pliable.
- Assemble the tacos: Place the grilled shrimp in the warmed tortillas. Top each with shredded cabbage or slaw mix, avocado slices, and a drizzle of additional lime juice for brightness.
- Serve: Serve the tacos immediately with lime wedges on the side for extra zing.
Notes
- Use wild-caught Louisiana shrimp for the best flavor and sustainable sourcing.
- Do not marinate the shrimp for more than 1 hour to avoid over-curing and a mushy texture.
- For extra richness, add a drizzle of crema or chipotle mayo when assembling the tacos.
