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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.
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Servings 10 Tacos

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!!