Savor the flavors of summer with these Grilled Shrimp Tacos, topped with a zesty Creamy Cilantro Sauce. Perfect for a quick weeknight dinner or a backyard BBQ, these tacos are sure to impress your taste buds.
Ingreadient
- 2 lb shrimp(910 g), peeled and deveined
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon red pepper flakes
- ½ teaspoon kosher salt
- 4 tablespoons olive oil
CREAMY CILANTRO SAUCE
- 1 cup sour cream(230 g)
- 3 tablespoons minced fresh cilantro
- 1 teaspoon lime zest
- ¼ teaspoon kosher salt
- 2 tablespoons lime juice
SLAW
- 1 ½ cups shredded green cabbage(150 g)
- 1 ½ cups shredded red cabbage(150 g)
- 1 tablespoon minced jalapeño
ASSEMBLY
- 24 corn tortillas
- fresh cilantro
- Lime wedge
SPECIAL EQUIPMENT
- 24 bamboo or metal skewers
Direction
- In a large bowl, season the shrimp with the paprika, garlic powder, oregano, cumin, red pepper flakes, and salt. Toss gently to combine.
- Skewer the shrimp onto 2 skewers, poking through the top and bottom of each shrimp and pushing down to the bottom of the skewer. Repeat to fill all of the skewers, about 4 shrimp per skewer.
- Right before you place the shrimp on the grill, brush each skewer with a generous amount of olive oil to prevent sticking.
- Grill over high heat for 3 minutes, brush the top side with more olive oil, flip, and cook for an additional 3 minutes, until the shrimp are opaque. Remove from the grill and remove the shrimp from the skewers.
- Make the creamy cilantro sauce: In a medium bowl, stir together the sour cream, cilantro, lime zest, salt, and lime juice.
- Make the slaw: In a large bowl, combine the green cabbage, red cabbage, and jalapeño. Pour half of the sauce over the cabbage, saving the other half for serving, and toss to combine.
- Assemble the tacos: Add some of the slaw to the tortillas, followed by the shrimp. Top with the creamy cilantro sauce, more cilantro, and a squeeze of lime juice.
- Enjoy!
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