Spicy Grilled Shrimp Taco

Chantell Byrd


Ditch the Jalepeno and Garnish with Avocado or Mango Salsa for a less spicy twist

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45 Min
25 Min


1 lb
medium shrimp, peeled and deveined
3 Tbsp
olive oil
3 clove
sauteed garlic
1 tsp
chili powder
1/2 tsp
1 medium
3 c
shredded red cabbage (1 large head)
6 oz
mexican crema (sour cream or creme fresh can be substitutes)
6-inch corn or flour tortillas
1 tsp
finely chopped canned chipotle pepper in adobo sauce
1 small
jalapeno pepper finely chopped (seeds and membrane removed)
1 bunch
fresh cilantro
1 medium
avocado optional for garnish


1Saute the minced garlic in 2 tablespoons of olive oil on medium low heat for 3-5 minutes be careful not to burn. Remove from heat an let cool for 10 minutes
2Rinse shrimp; pat dry. In a resealable plastic bag combine remaining olive oil, garlic, chili powder, and 1/4 tsp. salt; add shrimp. Seal bag and turn to coat shrimp; chill 30 minutes.
3Meanwhile finely shred peel from lime; juice lime. For lime slaw, in a large bowl combine the lime peel, lime juice, cabbage, and remaining 1/4 tsp. salt; set aside. In a small bowl combine sour cream and chipotle pepper; set aside.Wrap tortillas in foil.
4Thread shrimp on 10-inch metal skewers. Note(If using wooden skewers, soak in water 30 minutes before using.)On a covered grill, grill tortilla packet directly over medium heat for 5 minutes; turning once. Add shrimp to grill; cook 5 to 8 minutes or until opaque, turning halfway through grilling. Remove tortilla packet from grill. Remove shrimp from skewers.
5Shrimp can also be cooked on the stove-top in a skillet and tortillas can be heated in a 350 degree oven.
6To serve, spread tortillas with sour cream mixture. Top with lime slaw and shrimp. Sprinkle with cilantro and avocado slices, if desired.

About this Recipe

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: Mexican
Other Tag: Quick & Easy