Recipe Reboot: Tantalizing Shrimp Tacos

¡Hola, Seafoodies!

Ya’ll may be aware that we’re pro-pescatarian, but did you know we’re tacotarian as well? If you’re planning your next Taco Tuesday (or Wednesday, or Thursday …), heat up your grill because we’re revisiting our family-friendly recipe for Grilled Shrimp Tacos. Get ready to rake in the compliments: This tasty take on this popular Tex-Mex dish will give people plenty to taco ‘bout!

You’re probably already familiar with the star of this dish, plump and juicy shrimp, because it plays a leading role in many of our recipes. Here, it gets a quick toss with lime, garlic and kicky spices, then sits in the fridge for a bit to marinade. After that, it’s just a matter of giving the shrimp a sizzle on the grill—or in a pinch, a cast-iron skillet—before turning it out on a platter with some avocado and Cotija cheese for a zesty, shrimpressive fiesta!

In addition to its amazing taste and versatility, shrimp is a nutritional powerhouse. It’s low in saturated fat and calories and delivers a whopping 25 grams of protein per 4-ounce serving. Shrimp also is rich in vitamin B-12 and omega-3 fatty acids, which help boost your energy and keep your heart strong. This is one reason we always say having a bag of frozen shrimp on hand is like money in the bank! It will make your life easier, more delicious and healthier to boot!

Best of all, with a 30-minute start-to-table time, you can whip up these tempting tacos anytime someone asks (and they will!). This summer, we’re thinking weeknight dinners, backyard barbecues… the possibilities for fish tacos are endless! Holy guacamole!

Print

• 1 tablespoon olive oil
• 3 limes, juiced
• 2 cloves garlic, minced
• ½ teaspoon chili powder
• 2 to 3 tablespoons cilantro, finely chopped
• 1 pound medium tail-off shrimp, peeled and deveined
• 8 corn or flour tortillas
• Diced avocado or guacamole (for garnish, optional)
• Cotija or feta cheese (for garnish, optional)
• Hot sauce (for garnish, optional)

1. In a medium bowl, combine oil, lime juice, garlic, chili powder and cilantro until well mixed; add shrimp and toss to coat. Season with salt and pepper. Let marinate in refrigerator for 15 minutes. (Discard unused marinade.)
2. Preheat grill to medium. Place shrimp directly on grill (or use metal or soaked wooden skewers); grill for 2 to 3 minutes per side, until shrimp is pink and thoroughly cooked.
3. Warm tortillas on the grill for 1 minute per side. Distribute shrimp evenly among tortillas; garnish with avocado, cheese and hot sauce, if desired.

Notes

Suggested utensils; Grill, wooden or metal skewers (if desired), bowl, tongs

• Author: Dish on Fish
• Prep Time: 20
• Cook Time: 10
• Category: Shrimp