I promised you also the other dinner I made for my crowd last weekend. I often pull out recipes that look interesting out of magazines and file them in a binder so I can recycle the magazines. When I was looking for ideas for last weekend I came upon the page I pulled out for sangria and on it were shrimp tacos. I have had fish tacos before and thought these sounded good and shrimp cooks up so quickly it was good for the cook, me!!
Easy Cinco De Mayo Recipe: Easy Shrimp Tacos Recipe
Also the magazine Southern Living, displays the shrimp still on skewers so the guests just take one and fill the tacos. We decided to just take them off for ease of serving. You probably could roast the shrimp too I may try that next time.
Shrimp Taco Recipe
- 2 pounds unpeeled, large raw shrimp
- 20 (12-inch-long) skewers
- 2 tablespoons Southwest seasoning
- 3 garlic cloves, minced
- 1/3 cup lime juice
- 3 tablespoons lemon juice
- 16 (8-inch) soft taco-size flour tortillas, warmed
- 1 head iceberg lettuce, finely shredded
- 1 head radicchio, finely shredded
- Southwest Cream Sauce
- Grilled Corn Salsa or Trader Joe’s chile corn salsa with added black beans
- Garnish: fresh cilantro leaves
1. Peel shrimp; devein, if desired. Thread shrimp onto skewers.
2. Preheat grill to 350° to 400° (medium-high). Combine Southwest seasoning and garlic in a long shallow dish; add lime juice, lemon juice, and shrimp, turning to coat. Cover and chill 10 minutes. Remove shrimp from marinade, discarding marinade.
3. Grill shrimp, without grill lid, 2 to 3 minutes on each side or just until shrimp turn pink. Remove shrimp from skewers. Serve in warm tortillas with next 4 ingredients. Garnish, if desired.
Note: For testing purposes only, we used Emeril’s Southwest Seasoning. I could not find this so I used his traditional seasoning.
Southwest Cream Sauce: Whisk together 1 (16-oz.) container sour cream; 1 garlic clove, minced; 2 Tbsp. finely chopped red onion; 1 tsp. chili powder; 1/2 tsp. ground cumin; 1/2 tsp. ground red pepper; and 1/4 tsp. salt. Whisk in 2 Tbsp. chopped fresh cilantro and 2 Tbsp. fresh lime juice until smooth. Cover and chill until ready to serve. Makes about 2 cups; Prep: 10 min.
- 1/4 cup sugar
- 2 (750-milliliter) bottles dry red wine
- 1/2 cup orange juice
- 1/2 cup peach nectar*
- 1/4 cup orange liqueur
- 2 to 3 cups club soda, chilled
- 1 lemon, thinly sliced
- 1 lime, thinly sliced
- 1 orange, thinly sliced
- 1 Granny Smith apple, thinly sliced
What is your favorite ingredient in Tacos?