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spicy grilled shrimp taco

(1 rating)
Chantell_Byrd avatar
Blue Ribbon Recipe by
Chantell Byrd
@Chantell_Byrd

Ditch the jalapeno and garnish with avocado or mango salsa for a less spicy twist.

Blue Ribbon Recipe

Spice up your Taco Tuesdays this summer with these grilled shrimp tacos. Individually, each component is tasty. Once assembled, they're delicious. The seasoned grilled shrimp have a slick kick and are full of flavor. Slightly tangy, jalapeno adds a punch of flavor to the cabbage slaw. On top is a smoky chipotle and adobo crema that's fabulous on its own. Warming the tortillas on the grill is an excellent idea. Once assembled, these are made at home restaurant-quality shrimp tacos your family will love.

— The Test Kitchen @kitchencrew
►
(1 rating)
yield 6 serving(s)
prep time 45 Min
cook time 25 Min
method Grill

Ingredients For spicy grilled shrimp taco

  • 1 lb
    medium shrimp, peeled and deveined
  • 3 Tbsp
    olive oil
  • 3 clove
    garlic, minced
  • 1 tsp
    chili powder
  • 1/2 tsp
    salt
  • 1 md
    lime
  • 3 c
    shredded red cabbage (1 large head)
  • 6 oz
    Mexican crema (sour cream or creme fresh can be substitutes)
  • 12
    6-inch corn or flour tortillas
  • 1 tsp
    finely chopped canned chipotle pepper in adobo sauce
  • 1 sm
    jalapeno pepper, finely chopped (seeds and membrane removed)
  • 1 bunch
    fresh cilantro
  • 1 md
    avocado optional for garnish

How To Make spicy grilled shrimp taco

  • Sauteeing garlic in olive oil.
    1
    Saute 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 and let cool for 10 minutes.
  • Drying shrimp.
    2
    Rinse shrimp; pat dry.
  • Olive oil, garlic, chili powder, salt, and shrimp in a resealable bag.
    3
    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.
  • Lime peel, lime juice, cabbage, jalapeno, and salt in a bowl.
    4
    Meanwhile finely shred peel from lime and juice lime. For the lime slaw, in a large bowl combine the lime peel, lime juice, cabbage, jalapeno, and remaining 1/4 tsp. salt; set aside.
  • Sour cream and chipotle pepper combined in a bowl.
    5
    In a small bowl combine sour cream and chipotle pepper; set aside.
  • Wrapping tortillas in aluminum foil.
    6
    Wrap tortillas in foil.
  • Shrimp on wooden skewers.
    7
    Thread shrimp on 10-inch metal skewers. Note, if using wooden skewers, soak in water 30 minutes before using.
  • Grilling shrimp and warming tacos on the grill.
    8
    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. Shrimp can also be cooked on the stove-top in a skillet and tortillas can be heated in a 350 degree oven. Remove tortilla packet from grill. Remove shrimp from skewers.
  • Assembled Spicy Grilled Shrimp Tacos.
    9
    To serve, spread tortillas with sour cream mixture. Top with lime slaw and shrimp. Sprinkle with cilantro and avocado slices, if desired.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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