Grilled Shrimp Tacos with Purple Cabbage Coleslaw and Cilantro Lime-Smashed Guacamole {Recipe}

Today (in honor of Cinco de Mayo, of course), Rachel of Sugar-Coated Inspiration is sharing a delicious recipe for grilled shrimp tacos with purple cabbage coleslaw and cilantro lime-smashed guacamole. I am a taco fanatic, and since it’s Spring (and nearly Summer … wow, how time flies!), I’m all about super fresh recipes for dinner. Plus, when a girl can’t have margaritas, tacos sure do seem like the next best thing.

GRILLED SHRIMP TACOS WITH PURPLE CABBAGE COLESLAW AND CILANTRO LIME-SMASHED AVOCADO GUACAMOLE

Makes 6 Tacos (4 Shrimp Per Taco) – Serves 2 People

PURPLE CABBAGE COLESLAW

purple cabbage (around 2 cups chopped)
carrots (around 1/4 cup, shredded)
1/2 tbsp of chopped cilantro
1 tbsp of lime
3 tbsp of white vinegar
3 tbsp of mayonnaise
salt & pepper (to taste)
a pinch of cayenne pepper

Toss all ingredients in a bowl and refrigerate for at least a half-hour so that the ingredients have time to come together.

CILANTRO LIME-SMASHED AVOCADO GUACAMOLE

1 hass avocado
about a 1/2 tbsp of lime juice
a pinch of cayenne pepper
chopped cilantro (to taste)
dash of hot sauce (if you want a little extra spice)
1 tsp of red wine vinegar
salt & pepper (to taste)

Smash together all ingredients in a bowl, add salt and pepper at the end to taste.

GRILLED SHRIMP

3/4 lbs of shrimp (serves 2 people)
Season with:
lime juice
garlic salt
cayenne pepper
salt & pepper

Grill the shrimp on skewers.

Wrap all ingredients in flour tortillas (or leaf lettuce for carb-free skinny tacos).

There’s no exact science to tacos, and that’s the beauty of them! Play with flavors, and be sure to make extra, you’ll want plenty.

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