Grilled shrimp tacos - KPTV - FOX 12

Grilled shrimp tacos

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This recipe is courtesy In Good Taste Cooking School and makes 12 tacos.

Grilled shrimp

  • 4 teaspoons lime juice
  • ¼ cup extra virgin olive oil
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground cumin
  • 2 teaspoons adobo sauce from canned chipotles
  • 3 cloves garlic, very finely minced
  • 2 ½ teaspoons kosher salt
  • 2 pounds large (16 to 20 count per pound) shrimp, peeled and deveined

Chipotle crema

  • ½ cup sour cream
  • 2 teaspoons lime juice
  • 2 teaspoons adobo sauce from canned chipotles
  • Kosher salt
  • Freshly ground black pepper

Finishing the tacos

  • 12 white or yellow corn tortillas
  • 1 cup shredded Napa cabbage
  • ½ shredded red cabbage
  • ½ cup shredded carrots
  • ¼ cup chopped cilantro
  • ½ white onion, small diced
  • 1 lime, cut into wedges

1. To make the shrimp marinade, combine all of the ingredients, except the shrimp, in a mixing bowl and whisk until combined. Add the shrimp to the marinade and toss to combine. Cover with plastic wrap and store in the refrigerator until ready for grilling.

2. To make the chipotle crema, combine the sour cream, lime juice and adobo sauce together in a small bowl and whisk until well combined. Season the crema with salt and pepper. Taste and add more lime, chipotle, salt and pepper to taste.

3. Prepare the grill by heating it, cleaning it and oiling it. Grill the shrimp turning once until they are cooked and the outside is lightly charred, about 1 ½ to 2 minutes each side.

4. While the shrimp are grilling, wrap the tortillas in a wet kitchen towel and microwave on high until they are soft and hot, about 3 minutes. Keep the tortillas wrapped in the towel until ready to make the tacos.

5. When the shrimp are finished cooking divide them between the 12 tortillas. Spoon a generous amount of the crema over the shrimp. Garnish the tacos with the cabbages, carrots, cilantro and onion. Serve immediately with the lime wedges.

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