Best Grilled Drunken Shrimp Tacos Recipes

Guy Fieri's Grilled Shrimp Tacos image

Provided by Karen in MA

Categories < 30 Mins

Time 20m

Yield 8 serving(s)

Number Of Ingredients 19

1 lime, juice of
1 tablespoon tequila
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
1 lb shrimp
16 (8 inch) corn tortillas (or flour if preferred)
canola oil
1 cup white cabbage, shredded
1/2 cup red cabbage, shredded
3 tablespoons cilantro leaves, chopped
1/4 cup red onion, thinly sliced
4 roma tomatoes, diced
2 tablespoons cilantro leaves, chopped
1/2 red onion, minced
1 teaspoon garlic, minced
1 jalapeno, seeded and minced
1 lime, juice of
salt and pepper

Steps:

In medium bowl, combine lime juice, tequila, cumin, salt, and pepper; mix thoroughly. Add the shrimp and toss to coat. Marinate for 10 minutes.
Warm tortillas on grill or pan. Cover with a towel to keep warm.
In a medium Dutch oven, heat the canola oil to 350 degrees F.
Remove shrimp from marinade, shake off excess, grill for 4 to 5 minutes, or until light golden brown.
Mix cabbage, cilantro and onion. Stack 2 tortillas; place 1/8th of shrimp on top of each, and top with cabbage mixture and Pico de Gallo, serve immediately.
Directions for Pico de Gallo:.
In a bowl, mix all ingredients, season with salt and pepper and refrigerate for 1 hour for flavors to meld.

Shrimp Tacos image

Provided by Food Network Kitchen

Time 35m

Yield 4

Number Of Ingredients 12

2 tablespoons light brown sugar
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
Finely grated zest from 2 limes
1/4 cup sour cream
1 1/2 pounds medium shrimp peeled and deveined, tails removed
1/4 cup extra-virgin olive oil, plus more, for the grill grates
4 cups coleslaw mix
Kosher salt and freshly ground black pepper
12 corn tortillas
Whole cilantro leaves and lime wedges, for serving

Steps:

Preheat an outdoor grill or grill pan over high heat.
Mix the brown sugar, chili, cumin, paprika and lime zest together in a medium bowl. Stir 2 teaspoons of the sugar-spice mixture into the sour cream and set aside. Put the remaining spice mixture in a medium bowl and add the shrimp and olive oil and toss to coat and set aside to marinate for 15 minutes.
Toss the coleslaw mix with the spiced sour cream until well coated and season with salt and pepper. Toast the tortillas on the grill, about 1 minute per side. Transfer to a plate and wrap with foil to keep warm.
Remove the shrimp from the marinade and sprinkle with salt. Lightly oil the grill grates. Grill the shrimp, flipping once, until just cooked through, 2 to 3 minutes per side. Serve the shrimp in the warm tortillas with the slaw, whole cilantro leaves, and lime wedges on the side.