Grilled Shrimp Taco Dish (Print Version)
# Ingredients:
→ Marinade & Spices
01 -
1 teaspoon smoked paprika
02 -
2 tablespoons packed brown sugar
03 -
1/4 cup good-quality olive oil
04 -
1 teaspoon cumin powder
05 -
Zest from a couple of limes, finely grated
06 -
1 tablespoon chili powder
→ Key Ingredients
07 -
4 handfuls of ready-made coleslaw mix
08 -
About 1.5 pounds of shrimp, peeled, deveined, and tail-free
09 -
12 small corn tortillas
10 -
1/4 cup sour cream
→ Toppings & Extras
11 -
A pinch of kosher salt and cracked black pepper (to taste)
12 -
Fresh cilantro leaves to sprinkle on top
13 -
Fresh lime wedges for squeezing
# Instructions:
01 -
Warm up your grill or grill pan until it’s really hot.
02 -
In a bowl, combine the lime zest, sugar, paprika, cumin, and chili powder. Take two teaspoons of this blend and stir it into the sour cream. Set this aside for your coleslaw.
03 -
Combine the shrimp with the rest of the spice blend and olive oil. Let it sit for about 15 minutes to soak up the flavors.
04 -
Mix the coleslaw with the spiced sour cream mixture until everything’s well coated. Sprinkle a little salt and pepper, adjusting to your liking.
05 -
Place the tortillas on the hot grill for about a minute on each side. Keep them covered in foil to stay warm.
06 -
Sprinkle a bit of salt on the shrimp. Oil the grill surface, then cook the shrimp for 2-3 minutes per side until they’re opaque and just cooked through.
07 -
Lay grilled shrimp into the warm tortillas, topping it with the creamy coleslaw. Add some fresh cilantro leaves on top and serve with lime wedges for squeezing.
# Notes:
01 -
Marinating shrimp for at least 15 minutes makes them extra flavorful.
02 -
Keep a close eye on the shrimp while grilling. Take them off as soon as they turn opaque to keep them juicy.
03 -
Warming tortillas makes them softer and taste way better.