Zesty Grilled Shrimp Tacos with Fresh Pico de Gallo
These delectable Zesty Grilled Shrimp Tacos are bursting with flavor and perfect for a quick weeknight dinner or a festive gathering! Marinated in a vibrant blend of lime juice, tequila, and spices, the shrimp are grilled to perfection, creating a smoky yet tangy bite. Accompanied by a crunchy medley of colorful cabbages, fresh cilantro, and a homemade Pico de Gallo, each taco offers a delightful balance of textures and tastes. Whether you prefer corn or flour tortillas, these tacos are sure to impress your family and friends!
8
Servings
175
Calories
19
Ingredients
Ingredients
Lime
1 (Juice of)
Tequila
1 tablespoon
Ground Cumin
1 teaspoon
Salt
1 teaspoon
Black Pepper
1 teaspoon
Shrimp
1 lb (Peeled and deveined)
Corn Tortillas
16 (8 inch) (Or flour if preferred)
Canola Oil
As needed (For frying)
White Cabbage
1 cup (Shredded)
Red Cabbage
1/2 cup (Shredded)
Cilantro Leaves
3 tablespoons (Chopped)
Red Onion
1/4 cup (Thinly sliced)
Roma Tomatoes
4 (Diced)
Cilantro Leaves
2 tablespoons (Chopped)
Red Onion
1/2 (Minced)
Garlic
1 teaspoon (Minced)
Jalapeno
1 (Seeded and minced)
Lime
1 (Juice of)
Salt and Pepper
To taste
Instructions
1
In a medium bowl, whisk together lime juice, tequila, ground cumin, salt, and black pepper until well combined.
2
Add the shrimp to the marinade, ensuring each piece is coated. Cover and let marinate in the refrigerator for about 10 minutes to absorb the flavors.
3
While the shrimp marinates, warm the tortillas on a grill or in a pan over medium heat. Once heated, stack them and cover with a towel to keep warm.
4
Heat canola oil in a medium Dutch oven to 350°F. Carefully remove the shrimp from the marinade, shaking off any excess liquid.
5
Grill the shrimp for 4 to 5 minutes, turning occasionally until they are opaque and lightly golden brown.
6
In a bowl, combine the shredded white cabbage, red cabbage, chopped cilantro, and sliced red onion to make the topping mix.
7
To assemble the tacos, stack 2 tortillas on a plate, add an eighth of the grilled shrimp on each, and top generously with the cabbage mixture and freshly made Pico de Gallo.
8
For Pico de Gallo, mix diced tomatoes, minced red onion, minced garlic, chopped cilantro, minced jalapeno, lime juice, and season with salt and pepper. Allow it to chill in the refrigerator for at least 1 hour before serving for the best flavor.
Nutrition Information
3g
Fat
19g
Carbs
12.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the primary protein used in the Zesty Grilled Shrimp Tacos?
The primary protein is one pound of peeled and deveined shrimp.
How many servings does this shrimp taco recipe provide?
This recipe is designed to yield 8 servings.
How many calories are in a single serving of these tacos?
Each serving contains approximately 175 calories.
What ingredients are in the shrimp marinade?
The marinade consists of lime juice, one tablespoon of tequila, ground cumin, salt, and black pepper.
How long should the shrimp be marinated?
The shrimp should marinate in the refrigerator for about 10 minutes to absorb the flavors.
What type of tortillas are recommended for this recipe?
The recipe calls for 16 eight-inch corn tortillas, though flour tortillas can be substituted if preferred.
How long do the shrimp need to cook on the grill?
Grill the shrimp for 4 to 5 minutes, turning them occasionally until they are opaque and golden brown.
How do you prepare the cabbage topping for the tacos?
Combine shredded white cabbage, red cabbage, chopped cilantro, and sliced red onion in a bowl.
What is in the homemade Pico de Gallo?
The Pico de Gallo contains diced Roma tomatoes, minced red onion, minced garlic, chopped cilantro, minced jalapeno, lime juice, salt, and pepper.
How long should the Pico de Gallo be chilled before serving?
For the best flavor, allow the Pico de Gallo to chill in the refrigerator for at least 1 hour.
How much fat is contained in one serving?
There are 3 grams of fat per serving.
What is the protein content per serving?
Each serving provides 12.5 grams of protein.
How many carbohydrates are in these shrimp tacos?
There are 19 grams of carbohydrates per serving.
What type of oil is used for grilling or frying?
Canola oil is used as needed for the cooking process.
Is the jalapeno used in the recipe seeded?
Yes, the recipe specifies using one seeded and minced jalapeno.
How many tortillas are served per plate?
The tacos are assembled by stacking 2 tortillas on a plate for each serving.
What type of tomatoes work best for this recipe?
The recipe recommends using 4 diced Roma tomatoes.
How should the red onion be prepared for the topping?
The red onion for the cabbage topping should be thinly sliced.
What is the total number of ingredients required?
There are 19 distinct ingredients listed for this recipe.
Can I use different types of cabbage for the crunch?
Yes, the recipe uses a mix of white and red cabbage for color and texture.
What gives the shrimp their smoky and tangy flavor?
The combination of the tequila-lime marinade and the grilling process provides the smoky, tangy profile.
How should the tortillas be kept warm after heating?
Stack the warmed tortillas and cover them with a towel to retain heat.
Is there any garlic in this recipe?
Yes, one teaspoon of minced garlic is included in the Pico de Gallo.
What spices are included in the marinade?
The spices used are ground cumin, salt, and black pepper.
Does this recipe include sugar or fiber data?
The nutritional data for sugar and fiber is not specified in this recipe.
What is the recommended temperature for the oil if using a Dutch oven?
The canola oil should be heated to 350 degrees Fahrenheit.
How should the shrimp be prepared before marinating?
The shrimp should be peeled and deveined.
Is this recipe suitable for quick weeknight dinners?
Yes, it is described as a quick and easy option for weeknight meals or gatherings.
How is the Pico de Gallo seasoned?
It is seasoned with lime juice, salt, and pepper to taste.
How many shrimp are placed on each taco stack?
The recipe suggests adding an eighth of the grilled shrimp to each stack of 2 tortillas.