Grilled Shrimp Tacos With Creamy Cilantro Sauce

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Initial version

Authored by Steve
12 Tacos

Ingredients

  • 2 lb shrimp deveined & tails removed
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1 tsp cumin
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt
  • 24 bamboo or metal skewers
  • 4 tbsp olive oil
  • 1 c sour cream
  • 3 tbsp cilantro minced
  • 1 tsp lime zest
  • 1/4 tsp salt
  • 2 tbsp lime juice
  • 1 1/2 c green cabbage
  • 1 1/2 c red cabbage
  • 1 tbsp jalapeño minced
  • 24 corn tortillas
  • Lime wedges
  • Cilantro

Instructions

1

In a large bowl, season shrimp with paprika, garlic powder, oregano, cumin, red pepper flakes, and salt. Toss gently to combine.

2

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.

3

Right before you put the shrimp on the grill, brush each skewer with a generous amount of olive oil, to prevent sticking.

4

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.

5

In a bowl, combine all creamy cilantro sauce ingredients. Stir well to combine.

6

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.

7

Assemble the tacos on corn tortillas. Add the cabbage mixture, followed by the shrimp. Top with the creamy cilantro sauce, cilantro, and a squeeze of lime juice.

8

Serve & enjoy!