Shrimp Taco Recipe
Today we are suggesting, Temptation Taco Tuesday. “Temptation” you may ask? Well let me entice you…With a perfectly balanced tropical version of a shrimp taco. This exotic mojo marinated grilled shrimp that is laying in wait on a bed of pineapple slaw until the climactic moment it is topped with a mango/avocado de Gallo. Whew…It’s getting “Hot” in here!! What do we do at The Pink Papaya when it starts to get “Hot”? We create a Puerto Rican Spicy Margarita to temp fate even further. You may even need a private moment to enjoy this combination of Tropical Shrimp Tacos paired with out Puerto Rican Spicy Margarita. We hope you enjoy! There is no judgement here.
Ingredients
Shrimp:
- 2 tablespoons of light olive oil
- 2 teaspoons of garlic salt
- ½ teaspoon of McCormick Pepper
- ¼ cup of orange juice
- ¼ cup of lime juice
- 2 teaspoons of cumin
- ½ teaspoon of P.R. Chili Peppers (chopped or Jalapenos)
- 4 garlic cloves (minces)
- 2 lbs. large shrimp (no tail, cleaned, deveined)
Pineapple Slaw:
- 1 Lb. tri colored coleslaw (cabbage)
- ½ cup of cilantro (chopped)
- 1 cup of pineapple (chopped)
- ½ cup of mayonnaise
- ¼ cup pineapple juice
- 2 tablespoons of PR Chili Peppers (sliced or jalapeno)
- 1 teaspoon of garlic salt
- 1 teaspoon of McCormick pepper
Mango Avocado Pico:
- ½ cup tomato (diced)
- ½ cup red onion (diced)
- ½ cup mango (diced)
- ½ cup avocado (diced)
- ¼ cup cilantro (chopped)
- ¼ cup PR Chili Peppers (diced or jalapeno)
- 4 tablespoons of lime juice
- 1 tablespoons Cholula
- ½ teaspoon of garlic salt
- ½ teaspoon of pepper
Cilantro Lime Sauce:
- 4 tablespoons of lime juice
- ½ cup green onions (chopped)
- ¼ cup cilantro
- ½ teaspoon garlic powder
- ½ teaspoon garlic salt
- ½ teaspoon pepper
- ½ cup sour cream
- ¼ cup mayo
Taco:
- 10 flour tortillas taco size
- 20 lime wedges
- ¼ cup green onions
- ¼ cup cilantro whole leaves
Instructions
- Gather your shrimp ingredients
- Get a large bowl.
- Get a gallon Ziploc bag and place into a bowl.
- Place shrimp in the bag.
- Combine the olive oil, garlic salt, pepper, orange juice, lime juice, cumin, P.R. peppers and garlic into a mixing bowl or cup and whisk together.
- Once combined, pour into the bag and pour over shrimp.
- Extract all of the air from the bag so that all the mojo is completely engulfing the shrimp. Then Place in refrigerator for ½ hour to an hour. (while waiting for the shrimp, let’s make the pineapple slaw.)
- Gather you Pineapple Slaw Ingredients
- To make the Pineapple slaw, combine in a medium bowl cilantro, pineapple, mayo, pineapple juice, P.R peppers, garlic salt, and pepper.
- Add coleslaw and mix well until combined.
- Saran wrap and refrigerate. Let’s get started on the Mango Avocado de gallo.
- Gather you Mango Avocado de gallo ingredients
- In a medium bowl, combine tomatoes, red onions, mangos, avocados, cilantro, P.R. peppers, lime juice, Cholula garlic salt, and pepper.
- Saran wrap and refrigerate. Let’s start the Cilantro Lime sauce.
- Gather your Cilantro Lime Sauce Ingredients.
- In a blender combine lime juice, green onions, cilantro, sour cream mayonnaise, garlic salt, garlic powder and pepper.
- Pulse until creamy.
- Put into a piping bag and refrigerate.
- Place you wooden skewers into water for 10 minutes. (This helps the skewers from catching on fire while on the pit)
- Take a large sheet pan and line with parchment paper. Take shrimp out of the refrigerator and take out of the bag and place into a bowl, and discard mojo marinade.
- Using the wooden skewers, You will want to use 2 skewers on each individual shrimp so when grilling it stays on the grill.
- At this point let’s turn on our grill. High temperature of 600F.
- Place shrimp on the grill and let cook for 3 minutes on each side. (remember shrimp have built in thermometers when they turn pink they are done.)
- When done, place back on parchment and now let’s cook some tortillas.
- Just a quick warm through we want soft tortillas. I would say 30 seconds on each side then place in a towel to keep warm and moist. Let’s build these tacos!
- Placing your tortillas in holders or your hand.
- Place a layer of drained coleslaw. You don’t want it wet because it makes tortillas soggy.
- Depending on the size of your shrimp, I place 3 large ones on top of your slaw.
- Using a slotted spoon place a layer of the Mango Avocado pico de gallo remember no juices.
- Cut the tip off your piping bag and drizzle your lime sauce on the top.
- Place on plates. Garnish with limes green onions and cilantro and ENJOY!!
