Shrimp Tacos

I am a lover of all things shrimp. My husband on the other hand, not so much. So, I try to create clever recipes involving shrimp that I know he will still eat. This recipe is one that he absolutely loves. It is the perfect summer dish, especially because it is so easy to grill the shrimp, and comes together super quick. For all those non-shrimp lovers, I dare you to give this a try!

Shrimp Tacos

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Course: Main Course

Cuisine: Mexican

Ingredients Method

Ingredients

  

Cilantro Lime Sauce

• ¼ cup olive oil
• ¼ cup water
• ½ cup fresh cilantro
• 2 cloves garlic
• ½ tsp salt
• juice of 1 lime
• ½ cup plain Greek yogurt

Taco Spice Mix

• 2 tsp chili powder
• 2 tsp cumin
• ½ tsp onion powder
• ½ tsp garlic powder
• ¼ tsp cayenne pepper
• ¾ tsp salt

Shrimp Taco Makings

• 1 lb shrimp peeled, deveined, and tails removed
• 3 cups shredded green cabbage
• 8 small tortillas
• Feta or Cotija cheese
• Guacamole avocado works as well

Method

 

Cilantro Lime Sauce

1. Pulse all sauce ingredients in a blender or food processor until smooth.

Cabbage Slaw

1. Toss about half to three quarters of the sauce with the shredded cabbage. The remaining sauce will be used to top the tacos.

Shrimp

1. Once shrimp is prepared for seasoning, pat dry with paper towels. Mix the shrimp and seasoning mix together in a bowl until the shrimps are evenly coated.
2. Grill shrimp on medium high heat for about two minutes per side, until shrimp are cooked through. You can also saute over medium-high heat with a drizzle of olive oil.

Taco Time

1. Spread guacamole or avocado on the bottom of each tortilla. Add a layer of cabbage slaw, then shrimp. Sprinkle with Feta or Cotija cheese and drizzle with extra sauce.