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Grilled Shrimp Tacos
Grilled Shrimp Tacos
Ed McFarland
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These shrimp tacos are bursting with flavor in each and every bite. The smoky grilled shrimp, crunchy slaw and bright lemon mayo make for a wonderful taste combination. Note that this recipe makes extra slaw and lemon mayo. 

Technique tips: Slice cabbage as thinly as possible.

Swap option: Serve with grilled chicken or grilled salmon instead of shrimp.


  • Coleslaw

    • 1/4 head green cabbage
    • 1/8 head red cabbage
    • 1/4 large carrot, shredded on box grater
    • 1 cup tartar sauce
    • 1 tablespoon granulated white sugar
    • 1/8 cup white wine vinegar
  • Tacos

    • 4 tablespoons guacamole
    • 2 flour tortillas
    • 3 grilled shrimp (recipe linked above)
    • 4 tablespoons pico de gallo
    • 4 tablespoons coleslaw
    • 1 tablespoon lemon mayo (mix 1 tablespoon lemon juice with 1 cup of your favorite mayo)
    • Sliced jalapeños


For the coleslaw:

1. Shave cabbages finely with a knife.

2. Combine the sliced cabbage and carrots in large bowl.

3. In a separate bowl, whisk together the tartar sauce, sugar and vinegar.

4. Pour the dressing over the cabbage mixture and mix thoroughly.

5. Refrigerate until ready to use.

For the tacos:

Spread the guacamole in the middle of the tortillas. Add pico de gallo, a small mound of coleslaw, grilled shrimp and jalapeños. Drizzle with lemon mayo and serve.