Description
Quick and easy, these grilled shrimp tacos are a lighter alternative to meat filled tacos. Bright, smoky, and packed with sweet-and-tangy flavor thanks to a simple honey lime marinade.
Ingredients
Scale
- 3 tablespoons honey
- 3 tablespoons freshly squeezed lime juice
- ½ cup agave nectar
- 1 teaspoon kosher salt
- ½ teaspoon cumin
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 pound jumbo (16/20) shrimp, peeled and deveined
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 tablespoon hot sauce
- 1 teaspoon chili powder
- ½ teaspoon cayenne
- 8 small corn tortillas
- 1 cup shredded red cabbage
- 1 cup shredded green cabbage
- 1 medium avocado, pit removed, peeled and diced
- 2 tablespoons chopped cilantro
- Lime wedges
Instructions
- Step: In a medium bowl combine the honey, lime juice, agave nectar, salt, cumin, chili powder, and garlic powder. Add the shrimp to the marinade, then cover and refrigerate for 15 to 30 minutes.
- Step: Preheat grill or griddle pan to high heat. Thread the shrimp onto soaked bamboo skewers. Grill the shrimp until just cooked through and pink with grill marks on both sides, about 2 minutes per side. Remove from heat and keep warm.
- Step: In a small bowl, whisk together the sour cream, mayonnaise, hot sauce, chili powder, and cayenne until combined. Refrigerate until serving.
- Step: Warm the tortillas on the grill. Place a handful of cabbage on each, top with shrimp, avocado, creamy sauce, and cilantro. Serve with lime wedges.
Notes
Do not marinate shrimp for too long as they will become mushy; 15 to 30 minutes is ideal. If you don’t have a grill, a cast-iron skillet or grill pan works perfectly.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 585 kcal
- Sugar: 17 g
- Sodium: 979 mg
- Fat: 26 g
- Saturated Fat: 6 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 9 g
- Protein: 29 g
- Cholesterol: 205 mg