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Tequila Grilled Shrimp Tacos

Tequila Grilled Shrimp Tacos

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35 Min
8 - 10
Servings
28
ingredients

Capture the taste of summer time with Tequila Grilled Shrimp Tacos Flame grilled shrimp are enhanced with chipotle tequila cream sauce, the tangy crunch of pickled onions, and delicious Sierra® Cotija cheese.

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Ingredients

Pickled Red Onion:

Creamy Chipotle sauce

Shrimp:

7 Steps to complete

  • 1
    Pickled onion: In a large bowl; whisk together sugar, salt, peppercorn, and vinegar. Mix until sugar and salt have dissolved, add onion and garlic. Cover, and refrigerate until needed.
  • 2
    Chipotle crema: In a large bowl; add all ingredients and whisk together until thoroughly combined. Cover and refrigerate until ready to use.
  • 3
    To marinate shrimp: Place shrimp in a large bowl; add lime juice, tequila, cumin, 1 tablespoon canola oil, chili powder, cayenne pepper, paprika, garlic powder, salt, and black pepper. Toss until well coated. Thread shrimp onto skewers.
  • 4
    Cabbage: In a large bowl; combine red and green cabbage tossing until thoroughly combined. Set aside.
  • 5
    To grill shrimp: Brush shrimp skewers with remaining canola oil. Grill over high heat for 4 to 6 minutes, flipping once, or until shrimp is fully cooked. Remove shrimp from skewers.
  • 6
    To build tacos: Preheat a nonstick griddle over medium heatfor 1 minute; place 2 tablespoons cotija cheese onto griddle in a small pile, spread cheese out to the size of the tortilla. Cook for about 10 seconds or until cheese begins to melt. Place 1 tortilla directly on top of melting cheese, cook for 30 to 40 seconds, flip once and cook for an additional 15 to 20 seconds. Remove tortilla from the griddle.
  • 7
    Top 1 cheese tortilla with about 3 tablespoons cabbage mixture, 1 tablespoon chipotle crema, 4 to 5 shrimp, 1 additional tablespoon chipotle crema, about 1 tablespoon pickled onion, 1 tablespoon Cotija cheese, and garnish with fresh chopped cilantro. Serve with lime wedges. Enjoy!
Pickled onion: In a large bowl; whisk together sugar, salt, peppercorn, and vinegar. Mix until sugar and salt have dissolved, add onion and garlic. Cover, and refrigerate until needed. ; Chipotle crema: In a large bowl; add all ingredients and whisk together until thoroughly combined. Cover and refrigerate until ready to use. ; To marinate shrimp: Place shrimp in a large bowl; add lime juice, tequila, cumin, 1 tablespoon canola oil, chili powder, cayenne pepper, paprika, garlic powder, salt, and black pepper. Toss until well coated. Thread shrimp onto skewers. ; Cabbage: In a large bowl; combine red and green cabbage tossing until thoroughly combined. Set aside. ; To grill shrimp: Brush shrimp skewers with remaining canola oil. Grill over high heat for 4 to 6 minutes, flipping once, or until shrimp is fully cooked. Remove shrimp from skewers. ; To build tacos: Preheat a nonstick griddle over medium heatfor 1 minute; place 2 tablespoons cotija cheese onto griddle in a small pile, spread cheese out to the size of the tortilla. Cook for about 10 seconds or until cheese begins to melt. Place 1 tortilla directly on top of melting cheese, cook for 30 to 40 seconds, flip once and cook for an additional 15 to 20 seconds. Remove tortilla from the griddle. ; Top 1 cheese tortilla with about 3 tablespoons cabbage mixture, 1 tablespoon chipotle crema, 4 to 5 shrimp, 1 additional tablespoon chipotle crema, about 1 tablespoon pickled onion, 1 tablespoon Cotija cheese, and garnish with fresh chopped cilantro. Serve with lime wedges. Enjoy!

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