Grilled Chile-Lime Shrimp Tacos

Score: 8/10

This is a vibrant, appealing weeknight taco recipe with a great mix of textures and flavors. With minor adjustments to the amount of limes, chopping the snap peas for easier eating, and delaying the application of acid on the shrimp, this will be an outstanding home-cooked meal.

Strengths

The flavor profile is well-balanced, providing crunch and acidity from the slaw, sweetness and char from the peas, smokiness from the shrimp, and creaminess from the avocado salsa.
The math for dividing the 2 tablespoons of oil across the slaw (1 tsp), shrimp (1 tbsp), and vegetables (remaining 2 tsp) is perfectly calculated.
Preparation steps are logically grouped and occur before the active grilling begins, making the recipe easy to follow.

Issues

medium / ingredient_usage: The recipe calls for 2 limes total. With 1 whole lime used for the slaw, only 1 lime is left to squeeze into the shrimp marinade, squeeze over the cooked shrimp, flavor the avocado salsa, and provide extra wedges for plating. This is not enough lime for all those applications.
low / cookability: The grilled snap peas are left whole when assembling the tacos. Whole snap peas can be stringy or difficult to bite cleanly through in a soft taco, which could lead to pulling the entire pea out on the first bite.
low / flavor: Adding lime juice to the raw shrimp before skewering and grilling introduces acid that can begin to denature (or 'ceviche') the proteins, potentially resulting in a mushy texture if there is any delay before grilling.
low / timing: The instructions mention soaking wooden skewers, which typically takes 30 to 60 minutes. Combined with thawing the shrimp for 15 minutes and the active prep/cooking time, the 45-minute total cook time is very tight.

Suggested fixes

Increase the lime quantity to 3 or 4 to ensure there is enough juice for the slaw, salsa, shrimp, and serving wedges.
Instruct the cook to roughly chop the grilled snap peas along with the green onions before assembling the tacos for easier eating.
Remove the lime juice from the raw shrimp marinade; instead, use lime zest in the marinade or reserve all the lime juice to squeeze over the shrimp immediately after grilling.
Suggest using metal skewers or mention soaking wooden skewers as a pre-recipe preparation step to better align with the 45-minute total time.