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Garlic Chili Shrimp Tacos

with Avocado Salsa

Serves 8

Prep Time 30 Minutes

Cook Time 20 Minutes


  • 10 soft taco tortillas
  • 1 ½ pounds large shrimp, peeled and deveined
  • ½ cup olive oil
  • 2 tablespoons honey
  • 1 tablespoon ancho chile powder
  • Zest of 2 limes
  • 4 cloves garlic, smashed
  • Kosher salt, for seasoning

Avocado Salsa

  • 2 tomatillos, husks removed
  • 1 jalapeno, stemmed and seeded
  • 2 cloves garlic, smashed
  • 1 small white onion, chopped
  • 1 large avocado
  • Juice of 2 limes
  • Kosher salt, for seasoning
  • Black pepper, for seasoning
  • ½ cup water
  • ¼ cup chopped cilantro
  • Kosher salt, for seasoning

Baja Citrus Slaw

  • ½ head green cabbage
  • ½ head red cabbage
  • Zest and juice of one orange
  • 1 tablespoon honey
  • 2 tablespoons olive oil
  • Kosher salt

Combine olive oil, ancho, honey, lime zest, garlic and a big pinch of salt. Skewer your shrimp and coat with the marinade. Allow to marinate in the fridge for an hour in the fridge .


Make the avocado salsa: Combine all ingredients in a blender. Check for seasoning and add more salt and lime juice as needed.


Make the slaw: Thinly slice the cabbage and dress with the orange juice, honey, olive oil and salt to taste.


Heat a gas or charcoal grill to medium-high, direct heat. We used our @biggreenegg XL.


Grill the shrimp until they start to get a nice sear on the outside and turn completely pink, about 3 minutes per side. Then pull them off.


Grill your tortillas and build your tacos — start with one shrimp per tortilla, add your slaw and drizzle with avocado salsa.