Grilled Shrimp Tacos with Tropical Salsa
Grilled Shrimp Tacos with Tropical Salsan is a gluten free and pescatarian main course. One portion of this dish contains roughly 36g of protein, 33g of fat, and a total of 589 calories. This recipe serves 6 and costs $4.63 per serving. From preparation to the plate, this recipe takes about 1 hour and 40 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July. 96 people found this recipe to be scrumptious and satisfying. If you have vegetable oil, pineapple, avocado, and a few other ingredients on hand, you can make it. This recipe is typical of Mexican cuisine. It is brought to you by Foodnetwork. Overall, this recipe earns a solid spoonacular score of 73%. Try Soft Shrimp Tacos with Tropical Salsa, Grilled Fish Tacos with Tropical Salsa, and Grilled Shrimp Lettuce Cups with Tropical Fruit Salsa for similar recipes.
Servings: 6
Preparation duration: 30 minutes
Cooking duration: 70 minutes
Ingredients:
1 teaspoon adobo sauce
1 tablespoon apple cider vinegar
1 medium ripe avocado, diced
1 15-ounce jar cactus, rinsed, patted dry and diced (about 1 cup), such as Dona Maria Nopalitos Tender Cactus
1 chipotle chile in adobo, minced
12 corn tortillas, warmed
1/2 teaspoon dried epazote
1/4 cup fresh cilantro leaves, plus more for serving
1/8 teaspoon ground cloves
Zest and juice of 2 limes
2 limes, sliced, plus the juice of 2 limes (about 2 tablespoons)
2 teaspoons kosher salt
1 medium ripe mango, 1/2-inch dice
3/4 cup Mexican crema
1 cup diced fresh pineapple, 1/2-inch dice
1 red jalapeno, minced, seeds optional
1 medium red onion, sliced
Salt
2 pounds medium (21-25 count) shrimp, peeled, deveined, tails off
1/2 cup vegetable oil
2 teaspoons vegetable oil
Equipment:
ziploc bags
whisk
bowl
grill
Cooking instruction summary:
For the shrimp: Place the shrimp, limes and onions in a resealable plastic bag. Whisk together the oil, salt, cloves, lime juice and chipotle in a small bowl. Pour over the shrimp in the bag and seal the bag, squeezing out as much air as possible. Marinate in the refrigerator for 1 to 2 hours. For the tropical salsa: Meanwhile, combine the pineapple, avocado, cactus, jalapenos and mangoes in a medium bowl. Add the cilantro, vinegar, oil and epazote and toss to combine. Keep refrigerated until ready to serve. For assembly: Preheat a grill to medium-high heat. Remove the shrimp from the marinade and sprinkle with salt. Place the shrimp on the grill over direct heat and cook, turning once, until they are charred and the flesh is pink, 2 to 3 minutes per side. Add the cooked shrimp to the salsa and toss to combine. Sprinkle with salt. To serve, whisk together the crema, adobo, lime zest and lime juice in a small bowl. Build the tacos starting with a corn tortilla, add 4 to 5 shrimp, 1/4 cup tropical salsa, a drizzle of the crema mixture and some cilantro leaves.
Step by step:
For the shrimp
1. Place the shrimp, limes and onions in a resealable plastic bag.
2. Whisk together the oil, salt, cloves, lime juice and chipotle in a small bowl.
3. Pour over the shrimp in the bag and seal the bag, squeezing out as much air as possible. Marinate in the refrigerator for 1 to 2 hours.
4. For the tropical salsa: Meanwhile, combine the pineapple, avocado, cactus, jalapenos and mangoes in a medium bowl.
5. Add the cilantro, vinegar, oil and epazote and toss to combine. Keep refrigerated until ready to serve.
6. For assembly: Preheat a grill to medium-high heat.
7. Remove the shrimp from the marinade and sprinkle with salt.
8. Place the shrimp on the grill over direct heat and cook, turning once, until they are charred and the flesh is pink, 2 to 3 minutes per side.
9. Add the cooked shrimp to the salsa and toss to combine. Sprinkle with salt. To serve, whisk together the crema, adobo, lime zest and lime juice in a small bowl. Build the tacos starting with a corn tortilla, add 4 to 5 shrimp, 1/4 cup tropical salsa, a drizzle of the crema mixture and some cilantro leaves.
Nutrition Information:
covered percent of daily need
