Overhead shot of three grilled shrimp tacos with purple cabbage slaw and avocado

Grilled Shrimp Tacos with Tequila Lime Crema

5/5

It may be 110 degrees in Southern California but I'm loving these summer-time recipes; like these fresh, savory and vibrant shrimp tacos.

Grilled shrimp is one of my favorite quick meals to make. Simply toss uncooked, peeled and deveined shrimp into a ziploc bag with seasonings, toss to coat then grill them for 5-8 minutes. 

Add grilled shrimp on a salad, in a wrap, or grilled on skewers. However, you decided to chef it up in the kitchen you cannot go wrong with this recipe.

How to peel and devein shrimp:

Grilled Chili Lime Shrimp Tacos with Tequila Lime Crema.

Quick, savory shrimp tacos paired with fresh, salty-citrus crema for a perfectly balanced taco!

Course Main Course
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Brittany Food Crush

Ingredients

  • Shrimp Tacos:
  • 1 lb fresh or frozen medium shrimp peeled and deveined
  • 6 corn tortillas
  • Lawry's all-purpose seasoned salt for tortillas
  • 1 Tbsp olive oil
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • ½ tsp chili powder
  • ½ tsp salt
  • squeeze of lime juice
  • avocado
  • fresh cilantro

Slaw:

  • ¼ head of Red cabbage finely shredded
  • ¼** cup red vinegar start with 1/8 then add more if needed
  • 1 tsp salt
  • 1 tsp sugar or agave
  • 1 lime juiced
  • pinch lime zest
  • 1-2 radishes thinly sliced

Tequila Lime Crema :

  • 1 cup Cacique Crema Mexicana Agria sour cream
  • 1 lime juiced
  • pinch lime zest
  • ¼ cup silver tequila ie: La Adelita Tequila
  • 1 tsp white sugar
  • ½ tsp salt
  • ¼ tsp fresh ground black peppe

Instructions

  1. Thaw shrimp, if frozen. Rinse shrimp; pat dry. In a resealable bag combine the olive oil, cumin, garlic, 1/4 tsp salt, a small squeeze of lime juice, chili powder, and shrimp. Seal bag and turn to coat shrimp; set aside in the fridge for 30 minutes.
  2. Crema: Combine all the crema ingredients in a blender and pulse until it becomes a smooth, thick consistency. Taste and adjust if necessary. Cover and store in the fridge for at least 30 minutes.

  3. Slaw: Meanwhile combine all the slaw ingredients in a large bowl, mix well; cover and set aside.

  4. Grill the shrimp: Heat your grill to high heat, thread the shrimp on 10-inch metal skewers. Add the shrimp to the grill, cook 5 to 8 minutes, or until opaque, turning halfway through grilling.
  5. Tortillas: On the grill or pan on the stovetop on medium-high heat, working one at a time. Lightly spray each corn tortilla with olive oil, then sparingly sprinkle all-purpose seasoned salt on one side of the tortilla. Toast the tortilla for 1-2 minutes or until lightly browned, flip, and repeat the process. Be cautious not to over-season the tortilla. Wrap the tortillas in foil to keep warm for serving.

  6. When ready to serve, spread the crema on the tortilla, add slaw, shrimp, top fresh avocado, and cilantro.

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