Description
Grilled shrimp tacos with a spicy kick.
Perfect for a summer weeknight dinner.
Ingredients
Units
Scale
- 3 tbsp white tequila
- 1 tsp ground cumin
- 1 tsp paprika
- Pinch cayenne pepper
- 2 cloves garlic (minced)
- 1 lime (juiced, plus 2 limes cut into wedges)
- Good olive oil
- 32 medium fresh Gulf shrimp (peeled and deveined)
- Kosher salt and freshly cracked black pepper
- 1/4 cup (60 ml) chopped fresh cilantro
- Nonstick cooking spray
- 16 corn or flour tortillas (I like flour and buy them hand made from the farmers market)
- 1 cup (237 ml) finely grated fresh Parmesan
- 2 vine tomatoes (diced)
- 3 cups (710 ml) shredded iceberg lettuce
- Cotija cheese and/or White Sharp Cheddar grated
- Lime wedges
- Chopped fresh cilantro
Instructions
- For the shrimp:
- Soak 8 bamboo skewers in water, or use metal skewers.
- In a large mixing bowl, combine tequila, cumin, paprika, cayenne, garlic, lime juice, and olive oil. Add shrimp and toss to coat. Sprinkle with salt and pepper.
- Thread 4 shrimp per skewer.
- Heat a grill, grill pan, or flat top. Place shrimp skewers on the grill and cook until pink and charred, 40 to 50 seconds.
- Remove from grill, set on a platter. Add cilantro and squeeze lime juice over shrimp.
- For the spicy pink mayo:
- For the tacos:
- In a large nonstick saute pan or on a flat grill top, warm a tortilla 30 seconds per side. Lightly coat one side with Parmesan cheese.
- Warm through, flip, and toast cheese side down for 15 seconds. Repeat with remaining tortillas.
- To assemble:
- Place a skewer of shrimp on a doubled-up tortilla (cheese side up). Remove the skewer.
- Top with diced tomato, iceberg lettuce, Cotija and/or White Cheddar cheese, spicy pink mayo, lime, and cilantro. Serve with black beans.
Notes
- For extra smoky flavor, grill the shrimp over medium-high heat until slightly charred.
- To make ahead, marinate the shrimp for up to 2 hours before grilling.
- Substitute mango salsa for the diced tomatoes and iceberg lettuce for a sweeter flavor profile.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 5
- Sodium: 400
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 30
- Fiber: 4
- Protein: 25
- Cholesterol: 150