Grilled Shrimp Tacos!!! One of the fastest dinner recipes in our house. If you tuned into the blog last week, then you saw that I shared with you my favorite tequila lime marinade (Picture Shown below).
Once you’ve made the marinade, pour it over your shrimp, seal it and put it in the fridge anywhere from 20 minutes to 2 hours.
When the shrimp is done marinating, add it to your grill over medium heat or add it to a stove top type griddle for 2 to 3 minutes for each side until fully cooked. Quick tip: you can tell when shrimp is cooked because it will curl up, if the shrimp doesn’t curl up all the way, it’s not done. Also, to get corn tortillas that don’t break on you, add oil to both sides of the tortilla and grill both sides. If the tortillas are thin enough, you can also double up the tortillas.
While the shrimp is cooking, prep your toppings for the tacos. For these tacos, I’ve added a little fresh lime juice, jalapeno’s, cilantro, tomatoes, crumbly Mexican cheese and finally crema and Tapatio hot sauce.
When the shrimp and the tortillas are done, assemble the tacos, anyway you want.
Shrimp tacos are the fastest, most flavorful dinner you can make. Easy to make, and simple enough for a weeknight dinner with leftovers or for a dinner party.
- 1 pound of shrimp
- 1 cup of tequila lime marinade (blog post)
- Corn Tortillas
- Toppings (optional):
- Freshly chopped cilantro
- 1 chopped fresh jalapeno
- 1 lime wedge juice
- Mexican crumbly cheese
- Mexican Crema
- Tapatio hot sauce
- Marinade shrimp for 20 minutes
- Add to medium heat on the grill
- Cook for 2 to 3 minutes on each side
- Oil up corn tortillas and add to grill until barely charred on each side
- Add dry toppings to corn tortilla
- Add grilled shrimp
- Add a squirt of lime juice, crema and hot sauce on top of that
- Category: Dinner
- Cuisine: Mexican