Give this little twist a try on Taco Tuesday. Or any day really, because, let’s be real, and…well…tacos.
Tacos de camarones, aka, Shrimp tacos originated in Baja, CA, usually topped with a slaw or lettuce, pico de gallo, avocado, and sour cream, or a crème of sorts.
Tacos (mostly because I love them) are a staple in the Grilled Jawn household. Usually it’s a “whatever’s in the fridge, and throw it together” type of meal, but when we’re craving some Southern California street tacos, shrimp tacos are our our go to.
- 1lb peeled, deveined and tail-less shrimp
- ·Taco seasoning or fajita seasoning of your choice – our go to is our homemade blend, or Taco Uppercut
- Homemade guacamole – available in a post coming soon!
- Plain Greek yogurt, or sour cream
- Red cabbage
- Apple cider vinegar
- Mayo or Miracle Whip
- Salt & Pepper
- Homemade pico de gallo – available in a post coming soon!
- Corn tortilla shells
- Taco stands – optional
- Favorite taco cheese – we like cotija, that we shred at home
- In a skillet, on the grill add cleaned shrimp, juice of one lime, and a light coating of your taco seasoning. Cook the shrimp fully until pink, stirring them occasionally. Another option we use when it’s nicer out (and I’m not hangry) is grilling the shrimp instead of cooking them in the skillet. You can cook the shrimp on a skewer, or, in a grill basket. Still clean and devein the shrimp, and season before you grill
- While shrimp is cooking, it’s time to make your slaw to top those shrimps. Cut a head of cabbage in to thin slices, and then cut in to smaller pieces. Final pieces should be about 1 – 2 inches long, and about ¼ – ½ inch thick. Break up cabbage and place in mixing bowl
- Combine a splash of apple cider vinegar, a half a teaspoon or so of mayonnaise to start and the juice of half a lime in with the cabbage. Mix thoroughly – you do not want the slaw to be overly wet, just a light coating on the cabbage. Salt and pepper to taste. If your slaw is too wet, a quick fix is to add more cabbage! If it’s too dry, a little more mayonnaise will do the trick.
- At this point the shrimp should be cooked, and you can add a little water, and more taco or fajita seasoning to the skillet. Simmer for about another 10 minutes.
- I like to have my sides out in dishes, so it’s easier to dress my tacos. In small separate bowls, have the cheese, pico de gallo, guacamole, Greek yogurt, or any other topping set out.
- We warm our corn tortillas so they’re more flexible, whether you’re using a taco stand, or plating them flat on plates. You can warm them quickly in the microwave for about 15 seconds, or put them in a separate skillet to heat through until they’re warm.
- Now you’re ready for the artsy part – putting your shrimp tacos together! Dress them however you like, add your favorite toppings and enjoy!
We love seeing photos of the food you’re making. Share with us or tag us at @grilledjawn on IG. While this shrimp tacos recipe is a quick toss it together recipe, a lot of it is seasoning things to your taste. We hope you enjoy this recipe!
Grilled Jawn Backyard BBQ Grill Guide
See what’s in our Backyard and the what we use to cook.