Life has given me so many things to be grateful for. Wonderful things like beer, sports, music and beautiful women. There is one thing though that may be the most important….Taco’s!
I know Taco’s may not be the most prominent tailgate entree but in my opinion there is never ever a bad time for taco’s.
Today we will be whipping up some Grilled Shrimp Taco’s!
What you will need:
for 12 tacos
2 lb (910 g) shrimp, deveined & tails removed
2 packets of taco seasoning
½ teaspoon salt
24 skewers, bamboo or metal
4 tablespoons olive oil
24 Flour Tortillas
CREAMY CILANTRO SAUCE
1 cup (230 g) sour cream
3 tablespoons fresh cilantro, minced
1 teaspoon lime zest¼ teaspoon salt
1 tablespoon lime juice
1 ½ cups (150 g) green cabbage
1 ½ cups (150 g) red cabbage
1 tablespoon jalapeño, minced
In a large bowl, season shrimp with Taco seasoning, salt, Olive oil and fresh lime juice.
Using 2 bamboo or metal skewers, poke through the top and bottom of the shrimp and push down to the bottom of the skewer.
Add 3 more shrimp to the same skewer and repeat until all of the shrimp are used.
Right before you put the shrimp on the grill, brush each skewer with a generous amount of olive oil, to prevent sticking.
Grill over high heat for 3 minutes, brush the top side with more olive oil, flip, and let cook for an additional 3 minutes.
Remove from skewers & set aside for taco assembly.
In a bowl, combine all creamy cilantro sauce ingredients. Stir well to combine.
In a large bowl, combine green cabbage, red cabbage, and minced jalapeño. Pour half of the sour cream mixture over the cabbage, saving the other half for extra sauce to put on the tacos.
Assemble the tacos on flour tortillas. Add the cabbage mixture, followed by the shrimp. Top with the creamy cilantro sauce, cilantro, and a squeeze of lime juice.