It seems like all I’ve been cooking lately are variations of pasta dishes or tacos, but that’s not necessarily a bad thing! Some of the wilder creations have actually turned out delicious. I’ve been wanting to try working with fish on the grill for a while now, and shrimp seemed like the best place to start. What was born was a surprisingly light, flavorful dish that would have been perfect for summer if I’d only thought of it sooner!
This recipe makes six soft tacos.
Ingredients:
- 25-30 shrimp, peeled and deveined
- 6 flour tortillas
- ½ cup orange bell pepper, sliced
- ½ cup purple cabbage, shredded
- ½ cup white cabbage, shredded
- ¼ cup fresh cilantro, divided
- 2 tbsp tequila (or any other clear liquor)
- 2 tbsp fajita seasoning (see my recipe here)
- 2 tbsp light oil
- 2 tsp light brown sugar
- 2 tsp lime zest
- 1 tsp lime juice
- 1 tsp pickled jalapenos, minced
- 1 tsp picked jalapeno liquid (from jar)
Directions:
- (Optional) Soak 6 bamboo skewers in water for at least 30 minutes prior to grilling. (NOTE: You don’t have to use skewers to grill your shrimp, but I’ve found that it makes the whole process much easier.)
- In a medium sized mixing bowl, add tequila, fajita seasoning, light oil, brown sugar, lime zest, lime juice, pickled jalapenos, jalapeno juice, and 1-2 tsp of fresh cilantro leaves. Stir to combine.
- Add raw shrimp to the marinade and toss until all are completely coated. Cover with plastic wrap/lid and let sit in the refrigerator for 2-3 hours.
- Slice/shred orange bell pepper, purple cabbage, white cabbage, and the remaining cilantro. Wash and add to a large mixing bowl, tossing to combine. Set aside to serve.
- When shrimp have finished marinating, heat grill to high (if using an indoor electric grill).
- Skewer about 5 shrimp per stick (1 taco per skewer) and set aside until all skewers are filled. (NOTE: Adding skewers to the grill as you finish making them will mean that the shrimp will all be done at different times; it’s better to add them all at once to the grill.)
- Grill shrimp 3-5 minutes on each side, or until blackened grill marks have formed. Baste with remaining marinade or additional lime juice as desired.
- Assemble tacos with slaw, shrimp (about 5 per taco), sliced avocado, chipotle aoili, hot sauce, pepper jack cheese, or your favorite toppings. Enjoy!
This recipe keeps well in the fridge disassembled, but be aware that shrimp takes on a bit of a rubbery texture when reheated in the microwave. I would not recommend storing leftovers more than 24 hours.
Margarita-Lime Blackened Shrimp Tacos
Servings: 6 tacos
Ingredients
- 25-30 shrimp peeled and deveined
- 6 flour tortillas
- ½ cup orange bell pepper sliced
- ½ cup purple cabbage shredded
- ½ cup white cabbage shredded
- ¼ cup fresh cilantro divided
- 2 tbsp tequila (or any other clear liquor)
- 2 tbsp fajita seasoning
- 2 tbsp light oil
- 2 tsp light brown sugar
- 2 tsp lime zest
- 1 tsp lime juice
- 1 tsp pickled jalapenos minced
- 1 tsp picked jalapeno liquid from jar
Instructions
- (Optional) Soak 6 bamboo skewers in water for at least 30 minutes prior to grilling.*
- In a medium sized mixing bowl, add tequila, fajita seasoning, light oil, brown sugar, lime zest, lime juice, pickled jalapenos, jalapeno juice, and 1-2 tsp of fresh cilantro leaves. Stir to combine.
- Add raw shrimp to the marinade and toss until all are completely coated. Cover with plastic wrap/lid and let sit in the refrigerator for 2-3 hours.
- Slice/shred orange bell pepper, purple cabbage, white cabbage, and the remaining cilantro. Wash and add to a large mixing bowl, tossing to combine. Set aside to serve.
- When shrimp have finished marinating, heat grill to high (if using an indoor electric grill).
- Skewer about 5 shrimp per stick (1 taco per skewer) and set aside until all skewers are filled.**
- Grill shrimp 3-5 minutes on each side, or until blackened grill marks have formed. Baste with remaining marinade or additional lime juice as desired.
- Assemble tacos with slaw, shrimp (about 5 per taco), sliced avocado, chipotle aoili, hot sauce, pepper jack cheese, or your favorite toppings. Enjoy!
Notes
- * You don’t have to use skewers to grill your shrimp, but I’ve found that it makes the whole process much easier.
- ** Adding skewers to the grill as you finish making them will mean that the shrimp will all be done at different times; it’s better to add them all at once to the grill.
