Bobby Flay's Grilled Shrimp Tacos (Print Version)
# Ingredients:
→ Spice Mix & Marinade
01 -
2 tablespoons light brown sugar
02 -
1 tablespoon chili powder
03 -
1 teaspoon ground cumin
04 -
1 teaspoon smoked paprika
05 -
Zest of 2 limes, finely grated
06 -
1/4 cup extra-virgin olive oil
→ Main Ingredients
07 -
1 1/2 pounds medium shrimp, peeled and deveined, tails removed
08 -
4 cups coleslaw mix
09 -
1/4 cup sour cream
10 -
12 corn tortillas
→ Seasonings & Garnishes
11 -
Kosher salt and freshly ground black pepper, to taste
12 -
Fresh cilantro leaves, for serving
13 -
Lime wedges, for serving
# Instructions:
01 -
Heat your grill pan or outdoor grill until it reaches high heat
02 -
In a medium bowl, mix together lime zest, brown sugar, chili powder, cumin, and paprika. Take 2 teaspoons of this spice mix and blend it with the sour cream - set this aside for your slaw
03 -
Combine the remaining spice mixture with olive oil and shrimp in a bowl, coating well. Let the flavors develop for 15 minutes
04 -
Toss the coleslaw mix with your spiced sour cream mixture until well combined. Season with salt and pepper to your liking
05 -
Quickly toast your corn tortillas on the hot grill, giving them about a minute per side. Keep them warm by wrapping in foil
06 -
Season the marinated shrimp with salt, brush the grill grates with oil, and grill the shrimp for 2-3 minutes per side until just opaque
07 -
Assemble your tacos by filling each warm tortilla with grilled shrimp and topped with the creamy slaw. Finish with fresh cilantro leaves and serve with lime wedges
# Notes:
01 -
Allow shrimp to marinate for at least 15 minutes for the best flavor
02 -
Watch the shrimp carefully while grilling - they're done when just opaque to ensure they stay juicy
03 -
Warming the tortillas makes them more pliable and enhances their flavor