Grilled Chili-Lime Shrimp Tacos

In a large bowl, combine olive oil, lime juice, chili powder, smoked paprika, cumin, garlic, salt, black pepper, and cayenne pepper. Add the shrimp and toss until each piece is evenly coated with the seasoning mixture. Let the shrimp marinate for 10–15 minutes to absorb the flavors.

Preheat the grill to medium-high heat, about 400–450°F. Lightly oil the grill grates to prevent sticking. If using wooden skewers, soak them in water for at least 30 minutes before grilling. Thread the shrimp onto skewers or place them directly on the grill using a grill basket.

Grill the shrimp for about 2–3 minutes per side until they turn pink, slightly charred, and cooked through. Avoid overcooking, as shrimp can become tough quickly. Remove from the grill and squeeze fresh lime juice over the top.

Warm the corn tortillas on the grill for about 20–30 seconds per side until soft and slightly toasted. Fill each tortilla with grilled chili-lime shrimp, shredded cabbage, tomatoes, cilantro, and avocado slices. Serve immediately with extra lime wedges and your favorite taco toppings.