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Grilled Shrimp Tacos with Creamy Cilantro Sauce

April 9, 2018

 

 

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! 

 

 

 

 

Servings: 12

 

Ingredients
 

  • 2 pounds shrimp, deveined and tails removed

  • 1 teaspoon paprika

  • 1 teaspoon garlic powder

  • ½ teaspoon dried oregano

  • 1 teaspoon cumin

  • ½ teaspoon red pepper flakes

  • ½ teaspoon salt

  • 24 bamboo or metal skewers

  • 4 tablespoons olive oil

  • 24 corn tortillas

 

Creamy Cilantro Sauce:

 

  • 1 cup sour cream

  • 3 tablespoons cilantro, minced

  • 1 teaspoon lime zest

  • ¼ teaspoon salt

  • 2 tablespoons lime juice

  • 1 ½ cups green cabbage

  • 1 ½ cups red cabbage

  • 1 tablespoon jalapeño, minced

 

Toppings:

 

  • Lime wedges

  • Cilantro

 

  

Preparation   

 

  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 shrimp from skewers and set aside for taco assembly.

  5. In a medium bowl, prepare the creamy cilantro sauce by combining sour cream, cilantro, lime zest, and salt. 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 and enjoy!

 

Recipe provided by Tasty.

 

 

 

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