Grilled Chili-Lime Shrimp Tacos

Juicy chili-lime grilled shrimp tacos get a June-ready Tex-Mex lift from crisp cabbage, avocado-tomato salsa, and smoky charred mini peppers on the side.

Ingredients

Kroger® Large Raw Shrimp Peeled & Deveined Tail Off
12 oz $6.00
Kroger® Mini Sweet Peppers BIG DEAL!
10 to 12 mini peppers, about 10 oz $6.00
Green Cabbage
2 cups thinly shredded $1.49
Private Selection® Petite Medley Snacking Tomatoes
1 cup quartered $3.50
Fresh Medium Ripe Avocado
1, diced $1.50
Organic Cilantro
1/2 cup chopped, divided $1.69
Fresh Organic Limes
2, divided $1.50
Fresh Jalapeno Peppers
1 small, seeded and minced $2.99
Green Onions
2, thinly sliced $1.50
Small corn or flour tortillas
6
Olive oil or neutral oil
2 tablespoons, divided
Chili powder
1 teaspoon
Ground cumin
1/2 teaspoon
Smoked paprika
1/2 teaspoon
Garlic powder
1/2 teaspoon
Kosher salt
3/4 teaspoon, divided
Black pepper
1/4 teaspoon
Abacela Albarino
750 ml $19.99

Instructions

Heat a grill or grill pan to medium-high. Pat the shrimp very dry; shred the cabbage, quarter the tomatoes, dice the avocado, mince the jalapeño, slice the green onions, chop the cilantro, and cut 1 lime into wedges.
In a bowl, toss the shrimp with 1 tablespoon oil, chili powder, cumin, smoked paprika, garlic powder, 1/2 teaspoon salt, black pepper, and the juice of 1/2 lime; let it sit while the grill heats, about 10 minutes.
Make the quick salsa by gently mixing the tomatoes, avocado, jalapeño, green onions, half the cilantro, juice of 1/2 lime, and a pinch of salt; set aside.
Toss the mini peppers with the remaining 1 tablespoon oil and a pinch of salt. Grill them, turning occasionally, until blistered and tender-crisp, 6 to 8 minutes; move to a platter and squeeze with a little lime.
Grill the shrimp in a single layer, using skewers or a grill basket if helpful, until lightly charred, opaque, and cooked through, about 2 minutes per side.
Warm the tortillas on the grill for 20 to 30 seconds per side, then toss the cabbage with the remaining cilantro, a squeeze of lime, and a tiny pinch of salt.
Plate the tacos with cabbage, grilled shrimp, and avocado-tomato salsa, then serve with the charred mini peppers and extra lime wedges alongside.

Total time: 35 minutes

Estimated cost: $18–$22 using listed ingredients, plus pantry tortillas and spices

Health notes: Serves 2; about 520 calories per serving with lean protein from shrimp, fiber-rich vegetables, and moderate carbs from tortillas.

Drink pairing: A cold Mexican lager with lime is the easiest match; for wine, choose a zippy white that can handle citrus, chile, and grilled sweetness.

Wine picks:

Abacela Albarino $19.99 750 ml
Chevalier du Grand Robert Loire Sauvignon Blanc $14.99 750 ml

Why it works: These tacos need bright acid to cut the avocado and stand up to lime and chile, plus a bit of salinity/minerality to complement the grilled shrimp and charred peppers. An Albariño brings citrus, stone-fruit and saline snap that echoes the seafood and lime; a Loire-style Sauvignon Blanc adds zippy citrus, green-herb lift and minerality to tame the heat and refresh the palate. Serve well-chilled.

Careme