Remember last week when I posted a recipe for Grilled Salsa Verde? It was some crazy good stuff. So good, in fact, that a few days later I made another batch. And, well, what goes better with crazy-good salsa, than crazy-good tacos. In this case I’m talking about crazy-good Grilled Shrimp Tacos.
The best thing about these uber-yummy tacos, besides being delicious, is that they’re actually really easy to make. A quick 30 minute marinade, a hot grill, some quick slaw and your salsa verde and you’re good to go.
Let’s start with the shrimp. I like to have about 4 good sized shrimp/prawns per taco and I like to imagine that I’ll be good with only eating 2 tacos. Really it’s at least 3. Too often, it’s a little closer to 4. But, what can I say? I really love a good taco. Anyhow, based on 2 tacos per person, with 4 shrimp per taco, you’re going to need just over 30 shrimp. Let’s say 40, just to be on the safe side.
2 tbsp extra virgin olive oil
1 lime, juice only
2 tbsp honey
1 tbsp chipotle chili powder
30 – 40 shrimp/prawns, tails removed
Preheat the bbq
Whisk together the first 4 ingredients. Add the shrimp and toss to coat. Set in the fridge to marinate for about 30 minutes.
Once the shrimp have had a chance to marinate, remove them from the fridge and thread them onto the bbq skewers.
*Tip* If you’re using wooden skewers, soak them in water for at least 10 minutes beforehand, to prevent them burning on the bbq
Place the skewers on the hot grill and cook for about 5 minutes per side, until cooked through. I find that on the bbq, shrimp always seem to take longer to cook, so add a few minutes to the cooking time, if necessary.
Moving onto the quick slaw. This is seriously easy stuff with minimal ingredients, that adds a nice crunch and freshness to the tacos. Mix it up while the shrimp are marinating and you’ll be ready to go as soon as the shrimp come off the grill. Better yet, make it ahead of time, up to 2 days in advance.
1 head of savoy cabbage
1 lime, juice only
1/2 Cup cilantro, chopped
1 tsp cumin
salt to taste
Thinly slice the cabbage and place it in a salad bowl. Add the lime juice, cilantro, cumin and salt and toss gently to combine. Cover and set in the fridge until your ready to use it.
After that, you’ll need are your taco shells. Hard, soft, corn, flour, it really doesn’t matter. Just whatever you prefer. I love the flavour of corn tortillas, but find I don’t have much luck with them at home. They tend to crack and fall apart on me, so for that reason, I tend to go for soft flour tortillas.
While the shrimp are finishing up on the bbq, throw the tortillas on for a minute or two per side, just to warm them up and add a little toasty-ness to them
You’ll also need your Grilled Salsa Verde. This can be made a few days ahead of time, but really only takes a few minutes of hands on time, so can easily be whipped up alongside the slaw and shrimp marinade.
That’s it! Grab a tortilla, add a few shrimp, top it with some slaw and salsa verde, and eat away. Oh, and if you’re like me and like pickled onions on your tacos, you can grab a recipe for those here