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Thursday, July 28, 2016

Grilled Shrimp Tacos With Creamy Cilantro and Jalapeno Sauce

I recently came across one of those Facebook recipe videos for grilled shrimp tacos and I couldn't wait to make them. I changed a few things when I made them on Tuesday and they were such a hit! We had my little sister over for dinner and there was not a shrimp left!

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Grilled Shrimp Tacos with Creamy Cilantro Jalapeno Sauce
•    1 pound shrimp, deveined & tails removed
•    1 tsp paprika
•    1 tsp garlic powder
•    1 tsp dried oregano
•    1 tsp cumin
•    1 tsp red pepper flakes
•    1 tsp salt
•    6-8 bamboo or metal skewers
•    4 tbs olive oil
•    6-8 flour or corn tortillas
Creamy cilantro jalapeno sauce:
•    1 large jalapeno pepper, diced and de-seeded 
•    1 cup sour cream
•    3 tbs cilantro, minced
•    1 lime juice & zest
•    1/4 tsp salt 


1. In a large bowl, season shrimp with paprika, garlic powder, oregano, cumin, red pepper flakes and salt. Toss gently to combine.
2. Using your skewers poke through the top and bottom of the shrimp. Repeat until all shrimp are used.
3. Right before you put the shrimp on the grill, brush each skewer with a generous amount of olive oil, this will keep them from sticking.
4. Grill over high heat for 3 minutes, brush the top side with more olive oil, flip, and let cook for another 3 minutes. Remove from skewers and set aside for taco assembly.
5. In a small bowl, combine all creamy cilantro sauce ingredients. Stir well to combine. 
7. Assemble the tacos on flour or corn tortillas. 

This original recipe used corn tortillas and mixed the creamy sauce with red and green cabage and topped with cilantro and more sauce. Kyle isn't a fan of cabbage on his tacos so we used flour tortillas and topped our tacos with shredded lettuce, tomatoes, cheese then the shrimp and creamy sauce. We loved these and they were super simple to make. It made for a fun dinner with fun company! Enjoy!
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