Grilled Shrimp Tacos with Pineapple Cabbage Slaw

These zingy tacos make for one satisfying meal!

Making Time
15 mins + 2 hrs to marinade


  • 1 lb medium or large shrimp (about 36 shrimp), peeled, deveined, tails removed
  • 1 Tbsp olive oil
  • 1 1/2 tsp Chile lime seasoning blend
  • 12 six-inch flour tortillas
  • Sliced scallions for garnish (optional)
  • Lime Wedges
  • Pineapple Cabbage Slaw (recipe below)
  • 2 Tbsp olive oil
  • Zest of 1 lime
  • 1 Tbsp lime juice
  • 2 tsp white wine vinegar
  • 1/4 tsp salt
  • 1/4 tsp ground black pepper
  • 2 1/2 cups thinly sliced green and/or purple cabbage
  • 1/4 cup minced red onion
  • 1/4 cup shredded carrot
  • 1 Tbsp minced jalapeno pepper
  • 1 1/2 cups diced pineapple


  1. In large bowl, place shrimp, oil, and seasoning blend; stir to combine. Cover and refrigerate, about 2 hours. Meanwhile, prepare Pineapple Cabbage Slaw.

  2. In large bowl, whisk together oil, lime zest and juice, vinegar, salt and pepper. Add remaining ingredients except pineapple; toss to combine. Just before serving, stir in pineapple.

  3. Preheat grill to medium-high. Remove shrimp from marinade; discard marinade. Grill shrimp about 2-3 minutes on each side until pink and cooked through. Lightly grill tortillas, if desired.

  4. Divide shrimp among tortillas; top with Pineapple Cabbage Slaw. Sprinkle with scallions, if desired. Serve with lime wedges.


Fresh and zesty, bursting with red apple, pear and passionfruit flavors.

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