Grilled Shrimp Tacos with Sriracha Coleslaw



  • ¼ cup extra-virgin olive oil
  • 3 tbsp. freshly chopped cilantro
  • Juice of 3 limes
  • kosher salt
  • Freshly ground black pepper
  • 1 lb. peeled an deveined large shrimp
  • ¼ head red cabbage, shredded
  • ¼ cup olive oil mayonnaise
  • 1 tbsp. sriracha


In a small bowl, mix together olive oil, cilantro, and 1/3 of the lime juice. Season with salt and pepper.

Add shrimp to a baking dish and pour over mixture. Toss until completely coated and let marinate 20 minutes.

Meanwhile, make slaw: In a large bowl, toss cabbage with mayo, remaining lime juice, and Sriracha. Season with salt.

Heat grill to high. Skewer shrimp and grill until charred, 3 minutes per side.

Grill tortillas until charred, 1 minute per side.

Serve shrimp in tortillas with slaw.

Healthy Cole Slaw



  • ¼ small red cabbage
  • ½ small green cabbage
  • ½ carrot, shredded
  • zest of ½ lemon
  • ¼ cup lemon juice
  • ¼ cup olive oil
  • 1 tablespoon honey
  • 1 teaspoon salt
  • ¼ teaspoon black pepper


Remove any tough outer leaves from the cabbage. Trim the core and any tough stems from the cabbage and thinly slice. Add to a bowl with the shredded carrot, lemon zest, lemon juice, olive oil, honey, salt and black pepper. Toss to combine. Serve this right away for more of a salad, or store it in the fridge overnight for a slaw that’s more pickled.