I’m really picky about my shrimp tacos. I love traditional fried shrimp tacos but it’s too messy at home. You can’t beat these for ease, it seems intimidating by the ingredient list, but it’s not. It’s my husband’s favorite dish. What makes it stand out is the chipotle sauce. It’s one to learn and use for all sorts of recipes. It can be used to make a pretty killer “southwest” slaw, or on bbq sandwiches. If you don’t have time for the shrimp marinade, just salt pepper and oil them and throw them on the grill!
Grilled Shrimp Tacos with Chipotle Sauce
Print This
Ingredients
- MAIN INGREDIENTS
- 1 Pound of Deveined Shrimp with Tail/Shell On
- Pack of Corn Tortillas
- 1 Tablespoon Olive Oil
- SHRIMP MARINADE:
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1 teaspoons salt
- 1 teaspoon honey
- 1 teaspoon chili powder
- 1 teaspoon vinegar
- 1 tablespoons olive oil
- CHIPOTLE SAUCE
- 1/4 cup sour cream
- 1/4 mayo
- Clove of crushed garlic clove
- Juice of half a lemon
- Zest of half a lemon
- Quarter teaspoon salt
- 4 teaspoons of chipotle sauce from canned chipotle peppers
- 1 teaspoon honey
- GARNISHES
- Red Cabbage
- Carrot
- Cilantro
- Spring Onion
- Cojita Cheese (or fetta)
- Juice of half a lemon
- 1 Tablespoon Olive Oil
- A jar of salsa with mango or peach (I used Trader Joe's Tomatillo Mango Salsa)
Instructions
- Turn your grill onto medium heat
- Combine the marinade ingredients in a storage size ziplock bag and close. Shake to combine ingredients.
- Put frozen shrimp into the bag of marinade, close, and shake to coat the shrimp in the mixture.
- Fill your sink with 2 to 3 inches of hot (but not scalding) water and set the bag of shrimp in the water. This will help the shrimp defrost and marinade while you’re preparing the rest of the ingredients
- Finely chop the cabbage and carrot and pour 1/2 teaspoon of salt, 1/4 teaspoon of pepper, tablespoon of olive oil and squeeze half a lemon over the mixture. Stir to coat well and set aside.
- Roughly chop cilantro, spring onions and cojita cheese and set aside.
- Pour shrimp onto the grill, have a set of tongs ready to flip them. Cook the shrimp 4 minutes per side or until pink/fully cooked and removed from heat.
- While the shrimp is cooking, brush each tortilla with a small amount of olive oil and put tortillas in a stack on top of another and put the pile onto the grill on a top rack or lower heat area.
- After removing the shrimp from the bbq, bring them and peel them
- Serve with corn tortilla, shrimp, chipotle dressings and the rest of the garnishes on top.
