These tacos are quick to throw together and will absolutely become your new favorite!
Total Time: 35 minutes
Servings: 4
Ingredients:
- 8 Tortillas, warmed
- Cedar Grilling Planks
- Cotija cheese, crumbled
For the Shrimp Marinade
- Juice & Zest of 3 Limes
- 2 Tbsp Cilantro, chopped
- 2 Garlic cloves, minced
- 2 Tbsp Oil
- Salt to taste
- 1 lb. Shrimp, raw, peeled, & deveined
For the Cabbage Slaw
- 1 cup Cabbage, shredded
- ¼ cup Cilantro, leaves only
- ¼ cup Red Onion, thinly sliced
- Juice of 1 Lime
- 1 Tbsp Oil
- Salt to taste
For the Spicy Sauce
- ¼ cup Mayonnaise
- 2 Tbsp Hot Sauce of choice
- Juice & Zest of 1 Lime
- ½ tsp Garlic Powder
- Salt to taste
Chef's Tip
Don’t marinate your shrimp longer than 15-30 minutes unless you want ceviche.
Directions:
- Whisk together all ingredients for the shrimp marinade in a large bowl or container. Toss the shrimp in the marinade and cover in the refrigerator for about 20 minutes while you get the rest of your taco fixings prepped.
- Preheat grill to 425˚F.
- Soak grilling planks in warm water for about 15 minutes.
- Make the cabbage slaw. In a large bowl, combine all slaw ingredients and toss together. Season with salt, taste, and adjust to your liking.
- Make the spicy sauce. Whisk together all sauce ingredients in a small bowl. Taste and adjust as necessary.
- Place shrimp on planks in a single, tight layer. Grill with the lid closed until pink and opaque through the center, about 10 minutes.
- Remove shrimp from the grill and build your tacos! Add a few shrimp to each tortilla, top with slaw and a drizzle of spicy sauce.
- Garnish with sliced avocado, crumbled cotija, lime, and more cilantro.
*Keep a spray bottle of water handy in case of flare-ups.
Used in this recipe:
