Friday, June 4, 2010

Grilled Shrimp Tacos

It's been four long months since my last baja style food.  Oh, what I'd give for a few fish tacos from Rubio's right now...I saw this recipe in last month's Cuisine At Home magazine and instantly got a hankering for baja tacos.  Mmmmm...

I have to say - either I'm a shrimp taco snob or this recipe was less than stellar.  It just didn't have the oompf in it to satisfy my cravings.  It was good, but not Southern California Good.  We rated this a 3 Spoons, so I'll definitely keep looking for a baja style recipe that works for us. 

Grilled Shrimp Tacos
adapted from Cuisine At Home, issue no. 81

1/2 c. lime juice
1 Tbsp. olive oil
2 tsp. chili powder (I used Cajun Seasoning)
2 cloves garlic, minced
1 lb. large shrimp, peeled and deveined
8 flour tortillas, 6" size

Chipotle Sauce:
1/2 c. mayo or sour cream
2 minced chipotle chiles in adobo sauce
1 1/2 tsp. honey
1 tsp. lime juice
salt to taste

Red Slaw:
4 c. shredded red cabbage
1/2 c. sliced scallions
1/2 c. cilantro
1 Tbsp. olive oil
1 Tbsp. white vinegar
salt to taste

Whisk together lime juice, oil, garlic, and chili powder in a medium bowl.  Add shrimp, stir to coat, and chill until ready to skewer.  Preheat grill to medium-high.

Whisk together mayonnaise, chipotles, honey, and lime juice for the sauce.  Season with salt and chill until ready to serve.

Combine cabbage, scallions, cilantro, oil, and vinegar for the slaw.  Season with salt and chill until ready to serve, up to one hour.

Thread shrimp onto metal or soaked bamboo skewers and grill for 1-2 minutes per side.  Remove from skewers and serve on warmed tortillas with cabbage slaw and chipotle sauce.


  1. I am in heaven Sara.. Yummy.

  2. That looks delish! I think I'm having Rubios for lunch now thanks to you. ;)

  3. Not sure that I would like this in a tortilla - but it sure looks like a nice healthy dinner - I would just need to plate it deconstructed. :)

  4. I've actually never had seafood in a taco. Is this a west coast foodie dinner? I'll have to try this with our tiny east coast shrimp!

  5. this looks so amazing. have to ask because my boyfriend has gotten a bit tired of me coming home with crazy recipes and not understanding all my ingredients so i am doing my research the 2 minced chipotle chiles in adobo sauce is that something you buy together or are they two separate things and either way where to you usually buy them?

  6. Jill - sorry I missed your question until just now! You're looking for a small can that looks like this:

    You can then use the leftovers in the can for other things like mixing in with ranch dressing or sauces.

    But just a word for everyone - To me, this wasn't true SoCal style shrimp tacos. I'm still on the hunt! And you can bet that as soon as I find a great recipe, I'll be posting it here some Friday :)


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