Delicious Grilled Shrimp Tacos with Cilantro Sauce (Print version)
Juicy grilled shrimp tucked into warm tortillas with a bright cilantro lime crema and crunchy slaw, ready in about 30 minutes.
# Ingredients:
For the shrimp
01 -
1 lb (450 g) large shrimp, peeled and deveined
02 -
2 tablespoons olive oil
03 -
1 teaspoon smoked paprika
04 -
1 teaspoon ground cumin
05 -
1/2 teaspoon garlic powder
06 -
1/2 teaspoon salt
07 -
1/4 teaspoon black pepper
08 -
1/4 teaspoon cayenne pepper
For the cilantro sauce
09 -
1/2 cup (120 g) sour cream
10 -
1/4 cup (60 g) mayonnaise
11 -
1 cup (30 g) fresh cilantro leaves and tender stems
12 -
2 tablespoons fresh lime juice
13 -
1 small garlic clove
14 -
1/2 small jalapeno, seeded
15 -
1/4 teaspoon salt
For serving
16 -
8 small corn tortillas
17 -
2 cups (140 g) shredded green cabbage
18 -
1 large avocado, sliced
19 -
Lime wedges
20 -
Extra cilantro leaves
# Instructions:
01 -
Pulse sour cream, mayonnaise, cilantro, lime juice, garlic, and jalapeno in a food processor until smooth. Taste and add salt, then chill while you prep the shrimp.
02 -
Toss the shrimp with olive oil, smoked paprika, cumin, garlic powder, salt, and a pinch of cayenne. Let them sit for ten to fifteen minutes while the grill heats.
03 -
Thread them onto skewers or lay them across the grates. Cook for two to three minutes per side until pink and slightly charred. Pull them as soon as they turn opaque.
04 -
Stack them on the cooler side of the grill for thirty seconds per side, or heat them in a dry skillet until they soften and get light brown spots.
05 -
Spread a layer of cilantro crema on each tortilla, add a handful of cabbage, a few grilled shrimp, avocado slices, and a squeeze of lime. Serve right away while the grill heat is still in the shrimp.
# Good to know:
01 -
Best served right off the grill while the tortillas are still warm.
02 -
If using wooden skewers, soak them in water for 20 minutes before grilling.