Source | Maya Hayes, MPH*

A perfect light and tasty summer dinner, these shrimp tacos can be prepared on the grill outside or on a grill pan inside, depending on your time and preference.  Double the recipe for a dinner party, or halve it for a date night- and serve alongside some skinny Margaritas or sparkling water with lime. Enjoy!


For the Shrimp

  • 2 lb shrimp, deveined & tails removed
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon dried oregano
  • 1 teaspoon cumin
  • ½ teaspoon red pepper flakes (optional for a little heat)
  • ½ teaspoon salt
  • bamboo or metal skewers
  • olive oil

For the Cilantro Sauce:

  • ½ cup sour cream
  • ½ cup Greek yogurt (whole or 2%)
  • 3 tablespoons fresh cilantro, minced
  • 1 teaspoon lime zest
  • ¼ teaspoon salt
  • 2 tablespoons lime juice

For the Slaw:

  • 1 ½ cups green cabbage
  • 1 ½ cups red cabbage
  • 1 tablespoon jalapeño, minced
  • (Tip: You can also use the Trader Joe’s precut slaw mix which has red and green cabbage and some carrots in place of the two cabbages)
  • For the tacos:
  • 12 corn tortillas
  • lime wedges
  • avocado slices (optional)
  • crumbled Cotija cheese (optional)




1)     Rinse and dry shrimp. In a large bowl or plastic bag, season shrimp with paprika, garlic powder, oregano, cumin, red pepper flakes, and salt. Toss gently to combine.

2)     Using your skewers, poke through the top and bottom of the shrimp and push down to the bottom of the skewer.  Add about 5 shrimp per skewer, depending on the size of shrimp used and your skewers. Repeat until all shrimp are used.

3)     In a bowl, combine all creamy cilantro sauce ingredients. Stir well to combine.

4)     In a large bowl, combine green cabbage, red cabbage, and minced jalapeño (remove all seeds if you don’t want too much spice, or leave some in depending on your preference). Pour half of the cilantro sauce mixture over the cabbage, saving the other half for extra sauce to put on the tacos.  Set aside for taco assembly.

5)     As the grill or grill pan heats up, brush each shrimp skewer with olive oil. Grill over high heat for about 3 minutes, brush the top side with more olive oil, flip, and let cook for about an additional 3 minutes shrimp should be pink and cooked through. Remove from skewers once slightly cooled.

6)     Assemble the tacos on corn tortillas. Add the cabbage mixture, followed by the shrimp. Top with the creamy cilantro sauce, cilantro, and a squeeze of lime juice. Add your avocado slices and sprinkle on some Cotija if you prefer.  Enjoy!


Enjoy this healthy taste of summer!

*Maya Hayes is a Consultant for Employee Well-Being at Providence St. Joseph Health, holds a Masters in Public Health degree and is a Certified Nutrition Educator. Find more nutritional tips and recipes from Maya at