Grilled shrimp tacos Living m whole life in California, tacos have become a large part of my diet. They are so simple yet so versatile, taking on any flavor profile you throw at them. Shrimp tacos are one of my favorites. They are bright and fresh. Full of flavor and texture, without being over filling.
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Peel and devein the shrimp. The larger shrimp work best for grilling (21-30 count per pound) or bigger. Rinse and pat dry with paper towel. Mix butter, minced garlic , lime juice and chili powder (optional). Place the shrimp and half the butter mixture in a bowl, mix until the shrimp are coated on all sides. Set aside
Heat up the tortillas. I like to heat them in a medium high skillet for about 15-20 seconds per side then place in a covered container.
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Make sure all of your toppings are prepped before starting to cook the shrimp. If using wooden skewers soak them in water for an hour before to help keep them from burning on the grill. Grill them over direct medium heat for about 2 minutes per side or until the shrimp just turn white with a pinkish outside. Baste with remaining lime butter after turning them.
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DO NOT OVERCOOK THE SHRIMP!
Over cooking shrimp can make the texture a bit rubbery. Take them off the grill as soon as the are done. Serve them right away. I like to cut the bigger ones in half so they fit better in the taco. Serve with Cilantro lime crema
and your favorite toppings. |
Cilantro lime crema
- 1 cup Mexican crema (sour cream)
- Hand full or 1/4 cup chopped fresh cilantro (chop a little extra for toppings)
- Zest and juice of one large lime (zest lime before juicing)
- 1/2 tsp chili powder or cayenne for a bit of a kick (optional)
- salt and pepper to taste
- 1 cup Mexican crema (sour cream)
- Hand full or 1/4 cup chopped fresh cilantro (chop a little extra for toppings)
- Zest and juice of one large lime (zest lime before juicing)
- 1/2 tsp chili powder or cayenne for a bit of a kick (optional)
- salt and pepper to taste
Taco toppings
- shredded lettuce or cabbage
- sliced tomatoes
- green onions
- diced hot peppers (serrano or jalapeno)
- sliced avacodo
- fresh cilantro
- lime slices
- shredded lettuce or cabbage
- sliced tomatoes
- green onions
- diced hot peppers (serrano or jalapeno)
- sliced avacodo
- fresh cilantro
- lime slices