Grilled Shrimp Tacos

There are certain foods that if some one asked me ‘Did you want a….?’ The answer is immediately yes. No hesitation. Tacos are one of those foods.


Tacos of any kind receive a positive reply. I classify them under the same grouping as fresh rolls, egg salad sandwiches, pickles of pretty much any nature, sour candies and ice tea. Seems like a weird combination and I don’t generally consume them all at the same time (who needs that stomach ache?) but individually it is all up for grabs.

I am so lucky that the people I share my living space with (aka my family) are up for any of those things as well. True I have to share then, but hey anytime tacos comes up I have the support I need.

Since it is summer the barbecue is pretty much in full use most of the time as it keeps the kitchen cool, you get to enjoy the outdoors while cooking and no one bats an eye as you enjoy a beer while you are ‘checking on the food’. Now doesn’t this sound like the perfect scenario?

Tacos also provide a more casual interactive dinner as everyone has the chance to construct their own and customize it to their liking from the assortment of toppings. No conversations from little ones about not liking what is in the dish and reminding them to ‘just pick it out then’. Paradise. I did make one modification as a one off as my daughter is not fond of seafood yet with the exception of fish. She enjoyed chicken in her taco as we had some left over from a previous meal. I still count this under the ‘no special meals rule’ with a caveat of ‘I didn’t have to make anything new’ in addition to the meal planned out.

Fresh ingredients will make the difference in the success of this taco. In my eyes it has to be prepped fresh, put together on the fly and eaten right away. It is the perfect on the go street food or quick prep meal.

It is so nice being able to prep the toppings while the shrimp sit and marinate. Once the toppings are prepared, fire up the grill and get ready to rapid fire cook. It doesn’t take long at all for the shrimp to turn pink and the corn tortillas to warm through while getting their grill marks. A true sign of a great tortilla. Then it’s off to dine which everyone is waiting for from the moment tacos were mentioned.

So dig in. Build your tacos (you know you can’t have just one) and share some summer memories with those who love them as much as you do.

MDIVADOMESTICA

Grilled Shrimp Tacos

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yield: 10 servings

Grilled Shrimp Tacos

Who doesn't love a taco? Fresh grilled shrimp tacos make for a quick and delicious summer dinner.

Ingredients

  • 1 lb medium sized shrimp, uncooked deveined and peeled
  • 1 tsp cumin
  • 1/2 tsp celery salt
  • 1/4 tsp chili pepper
  • 1/4 tsp cinnamon
  • 1 tsp ground black pepper
  • 2 cups of broccoli slaw
  • 1/2 cup mayonnaise
  • 1 Tbsp whole grain prepared mustard
  • 1 bunch of fresh cilantro, chopped
  • 1 lime
  • 1 avocado
  • 3 green onions
  • 1 cup fresh deli sprouts
  • 1/2 cup cilantro sauce
  • 1/2 cup salsa
  • 1/4 cup hot peppers
  • 4 Tbsp olive oil
  • 10 corn tortillas, 6 inches in diameter

Instructions

  1. In a small bowl mix the cumin, celery salt, chili pepper, cinnamon and black pepper. Sprinkle it over the rinsed shrimp and let marinate while preparing the toppings.
  2. In a medium sized bowl combine the broccoli slaw, mayonnaise, whole grain prepared mustard and 1/2 of the fresh cilantro. Set aside in the refrigerator until ready to serve.
  3. For the remaining toppings, cut the lime into wedges, the avocado into slices, the green onions into strips the length of the tortilla shell, and rinse the sprouts. Place the prepared toppings including the remaining chopped cilantro, cilantro sauce, salsa and hot peppers in their own serving bowls for easy passing while constructing the finished tacos.
  4. Heat the grill to medium high heat, around 350 - 400 degrees. Using a brush apply the olive oil to each side of the corn tortillas. Place the shrimp on barbecue skewer. Place the tortillas and the shrimp on the barbecue. Grill the tortillas for about 30 seconds on each side and place piled up on tin foil to wrap and keep warm. Grill the shrimp for 5-7 minutes in total and turn over half way through. Remove from heat.
  5. Construct your taco with your choice of toppings and a fresh squeeze of lime.

Notes

Cilantro sauce can be prepared in advance and stored in the refrigerator.

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