These juicy grilled shrimp tacos have an easy Tex-Mex marinade and a few simple toppings including a quick jalapeno arugula slaw. The perfect summer taco!
Ingredients
1poundlarge shrimp, 21-35 count
2tablespoonsolive oil
½teaspoonchili powder
½teaspooncumin powder
½teaspoonkosher salt
½lime, juice only
12Small flour tortillas
Ripe avocado
Sour cream
Cotija cheese, crumbled
Quick Arugula Slaw:
3cupbaby arugula
½cupfresh cilantro
1jalapeno, sliced thin
½small red onion, sliced thin
½lime, juice
pinchof salt
Instructions
Peel shrimp and combine in a bowl with olive oil, chili powder, cumin, lime, and salt. Stir together and let sit for a few minutes and then skewer shrimp onto skewers. If you are using bamboo skewers, soak them in water before using so they don’t burn as much.
Make slaw by stirring together arugula, fresh cilantro, slivered onion and jalapeno with lime and salt. Prepare other toppings.
Preheat grill for direct heat grilling. Add shrimp skewers and grill for about 2 minutes per side until the shrimp are cooked through. I also like to grill the tortillas for a few seconds to warm them through and give them some grill marks.
Make tacos while the shrimp are still hot by spreading some sour cream on a tortilla and topping with arugula slaw. Add a few shrimp to each taco and top with ripe avocado and cotija cheese.