Grilled Shrimp Taco - Love of Food

Grilled Shrimp Taco

Grilled marinated shrimp topped with Mexican slaw, pico de gallo and crema on a corn tortilla.

Prep Time: 2 hours 30 min
Cook Time: 4 min

RECIPE
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Servings:

Yield: 4 Servings 2 tacos

Ingredients:

Cumin and Lime Marinated Shrimp
2 tablespoons lime juice
1 1/2 teaspoon smoky chili and cumin seasoning rub
1 pound peeled and deveined shrimp 21-25 count
1/4 cup canola oil

Mexican Slaw
2 teaspoons lime juice
1/2 teaspoon kosher salt
2 teaspoons honey
1 cup green cabbage, shredded fine
2 teaspoons jalapeno peppers, minced
2 teaspoons yellow onion, minced
2 teaspoons cilantro leaves, chopped

Pico de Gallo Salsa
1/2 teaspoon lime juice
1/4 cup tomatoes, diced 1/4 inch
1 tablespoon yellow onion, diced 1/4 inch
1 tablespoon green pepper, diced 1/4 inch
1/2 teaspoon jalapeno peppers, diced 1/4 inch
1 teaspoon cilantro leaves, chopped
1/8 teaspoon ground black pepper
1/8 teaspoon kosher salt

Allergens:

Fish, Milk, Shellfish, Wheat

Nutritional Information

Directions:

Cumin and Lime Marinated Shrimp :In a bowl, combine cumin rub and lime juice for marinate. Mix until well blended. Add shrimp and toss to evenly coat. Refrigerate for 2 hours to marinate.
Mexican Slaw: In a small bowl combine salt, lime juice and honey. Whisk until well blended. In a mixing bowl combine cabbage, jalapeno, onion and cilantro. Add lime and honey mixture. Toss to evenly coat.
Pico de Gallo: Combine all ingredients. Mix well.
For Service: Preheat flat top grill on medium high heat. Grill shrimp for 2 to 4 minutes. Heat tortillas on griddle for 30 seconds or until soft and pliable. Place on flat surface. Place 2 cooked shrimp on bottom third of each tortilla. Place 1/8 cup Mexican slaw on top of shrimp on each tortilla. Place 1 tablespoon pico de gallo on top of slaw on each tortilla. Place 1/2 tablespoon Mexican crema on top of pico on each tortilla. Fold taco in half.