This month’s recipe brings together bright, zesty flavors and juicy grilled shrimp, all wrapped in a warm, fluffy tortilla. You guessed it: We’re making tacos! Cinco de Mayo is just around the corner, and these Grilled Shrimp Tacos with Creamy Cilantro Sauce are just what you need to celebrate. Enjoy them with these effortless Homemade Frozen Margaritas, and you’ll have yourself a fiesta in no time. ¡Salud!
2 pounds shrimp, deveined and tails removed1 teaspoon paprika1 teaspoon garlic powder½ teaspoon dried oregano1 teaspoon cumin½ teaspoon red pepper flakes½ teaspoon salt24 bamboo or metal skewers4 tablespoons olive oil24 corn tortillas
Creamy Cilantro Sauce:
1 cup sour cream3 tablespoons cilantro, minced1 teaspoon lime zest¼ teaspoon salt2 tablespoons lime juice1 ½ cups green cabbage1 ½ cups red cabbage1 tablespoon jalapeño, minced
In a large bowl, season shrimp with paprika, garlic powder, oregano, cumin, red pepper flakes, and salt. Toss gently to combine.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 shrimp from skewers and set aside for taco assembly.In a medium bowl, prepare the creamy cilantro sauce by combining sour cream, cilantro, lime zest, and salt. 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 corn tortillas. Add the cabbage mixture, followed by the shrimp. Top with the creamy cilantro sauce, cilantro, and a squeeze of lime juice.Serve and enjoy!
Recipe provided by Tasty.
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