Shrimp Tacos
- Level: Easy
- Yield: 10 to 12 tacos
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 11 servings
- Calories
- 206
- Total Fat
- 5
- Saturated Fat
- 1
- Carbohydrates
- 27
- Dietary Fiber
- 2
- Sugar
- 3
- Protein
- 13
- Cholesterol
- 66
- Sodium
- 596
- Total: 40 min (includes marinating time)
- Active: 20 min
Ingredients
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon dark brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1/4 teaspoon cayenne pepper
1 pound peeled and deveined large shrimp, tails removed
Kosher salt and freshly ground black pepper
10 to 12 “street taco”-size flour tortillas
1 cup finely shredded red cabbage
Lime wedges, for squeezing
1 cup peach habanero salsa
1/4 cup cilantro leaves
Directions
Special equipment:
a grill or grill pan- In a shallow dish, whisk together the olive oil, chili powder, dark brown sugar, garlic powder, onion powder and cayenne. Add the shrimp and toss to coat. Refrigerate for 20 to 30 minutes.
- Preheat a grill or grill pan to medium-high heat. Remove the shrimp from the marinade and pat dry with a paper towel. Season with salt and pepper.
- Place the shrimp on the grill and cook until it just turns pink and begins to curl slightly, 2 to 3 minutes. Remove to a cutting board and coarsely chop.
- Place the tortillas on the grill just to heat for about 30 seconds per side. Build the tacos with the shrimp, red cabbage, a squeeze of lime, salsa and cilantro leaves.