Grilled Shrimp Tacos

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Prep Time

25mins

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Time to Table

25mins

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Serves

6 (2 tacos per serving)

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Ingredients

  • 1 1/2 pounds large cleaned uncooked shrimp
  • 1 teaspoon paprika
  • 1 teaspoon lemon zest
  • 1/2 teaspoon chipotle chili powder
  • 5 tablespoons vegetable oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 3 cups coleslaw mix
  • 12 6-inch flour tortillas
  • 1 1/2 cups Daisy Sour Cream

Tips

  • Cooking Tip:

    Reduce grill sticking by oiling your hot grill with a vegetable oil-soaked paper towel: hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Ingredients

  • 1 1/2 pounds large cleaned uncooked shrimp
  • 1 teaspoon paprika
  • 1 teaspoon lemon zest
  • 1/2 teaspoon chipotle chili powder
  • 5 tablespoons vegetable oil
  • 2 tablespoons lemon juice
  • 1/2 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 3 cups coleslaw mix
  • 12 6-inch flour tortillas
  • 1 1/2 cups Daisy Sour Cream

Tips

  • Cooking Tip:

    Reduce grill sticking by oiling your hot grill with a vegetable oil-soaked paper towel: hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.)

Directions

  1. Heat a gas or charcoal grill. Rinse the shrimp and pat dry with paper towels.
  2. In a medium bowl, mix the paprika, lemon zest, chili powder and 1 tablespoon of the oil. Add the shrimp; toss to coat.
  3. Thread the shrimp on skewers (soak bamboo ones in water prior to grilling). Grill the shrimp over medium heat for 5 minutes, turning once, or until the shrimp are pink and opaque.
  4. In another medium bowl, mix the remaining 4 tablespoons oil, lemon juice, sugar and salt. Stir into the coleslaw mix.
  5. Heat the tortillas as directed on the package. For each taco, divide the shrimp among the tortillas. Top each with the coleslaw. Garnish with the sour cream.
  • Calories:513
  • Cholesterol:211
  • Dietary Fiber:1
  • Protein:29
  • Sodium:779
  • Total Carbohydrate:32
  • Total Fat:28

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