Grilled large shrimp seasoned and served on warm tortillas and finished off with a slaw and fresh cilantro avocado sour cream. This recipe is delicious, fresh and also packed with a ton of flavor. It is the perfect shrimp taco recipe for any occasion especially during outdoor grill season.
This recipe is great summer grilling recipe. It can be great all year round though. Tacos in the middle of winter? Sounds delicious! Especially during football season. It is a great shrimp recipe to enjoy on game day. It is also a great appetizer to serve at parties for July 4th, Memorial Day weekend or Labor Day weekend. It is also a great variation to add to your taco night menu.
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Ingredients
- shrimp
- taco sized flour tortillas
- cole slaw
- avocado
- sour cream
- cilantro
- canola oil
- garlic powder
- onions powder
- paprika
- red pepper flake
- hot sauce of choice
See recipe card for quantities.
Instructions
In a medium bowl, mix peeled raw shrimp with canola oil, garlic powder, onion powder, paprika, red pepper flakes, and hot sauce.
In a separate small bowl, mix avocado, sour cream and chopped cilantro. If making homemade coleslaw make sure that is prepped ahead of time in a large bowl.
On a greased flat top griddle, cook your shrimp until done on medium heat. This will take about 5 minutes. Place your tortillas on the griddle.
Assemble your tacos on the griddle. Add the coleslaw first, then the shrimp and the avocado cilantro sour cream on top. Fold the taco in half and allow the tortilla to slightly crisp. Flip the taco and allow the other side to slightly crisp. Serve immediately.
Hint: before assembling your tacos, flip the tortilla after warming it up. This allows for both sides to get packed with flavor from the griddle.
Substitutions
- Shrimp - the shrimp can be swapped out for fried fish or chicken. Both of these pair well with the recipe.
- Flour Tortilla - a corn tortilla can be used for a gluten free alternative.
- Vegetarian - use tofu instead of shrimp for a vegetarian friendly option.
Variations
- Taquito - roll the ingredients up in a taco shell and pin it with a toothpick. Fry the taquitos until crisp. The shrimp should be cooked prior to assembling the taquito.
- Burrito - add rice and assemble in a burrito sized tortilla.
- Tostadas - place the ingredients on a crisp corn tortilla shell.
Equipment
The preferred method to make this recipe is to use a Blackstone flat top griddle or a flat top grill of some sort. If you do not have access to a flat top grill, you can use an indoor electric griddle or cook your tacos using a frying pan.
You will also need mixing bowls, a cutting board, a sharp knife and measuring spoons.
Storage
Ingredients can be stored separately in air tight containers for up to 3-5 days.
These ingredients don't stand up well to freezing.
Top tip
Do not overcook the shrimp. Overcooked shrimp becomes tough and rubbery and will alter the desired texture of the dish. We want tender juicy shrimp in order to make the best shrimp tacos. Also using fresh shrimp makes a big difference because that will give you the desired texture for perfectly succulent shrimp.
FAQ
Some additional toppings that could add a lot of flavor to this dish are pico de gallo, cotija cheese, Mexican crema, mango salsa, etc. This dish would also be delicious garnished with lime wedges and a smear of refried beans.
Soft tortillas are preferred but a hard tortilla can also be delicious. For a true twist add a hard tortilla inside a soft tortilla.
Absolutely, you can grill the shrimp on metal skewers or wooden skewers, right on the grill grate, or using a grill pan on the grill.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Grilled Shrimp Tacos:
Recipe
Grilled Shrimp Tacos
Equipment
- 1 flattop griddle grill I use a Blackstone
- 1 Medium Mixing Bowl
- 1 large mixing bowl
- 1 Spatula
Ingredients
- 8 taco size flour tortillas
- 2 lb large shrimp raw and peeled
- 2 cups coleslaw
Seasoning for the Shrimp
- 2 tablespoon extra virgin olive oil
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon red pepper flakes
Avocado Cilantro Sour Cream
- 1 tablespoon cilantro chopped
- 1 cup sour cream
- 1 avocado
Instructions
- In a medium bowl, mix peeled raw shrimp with canola oil, garlic powder, onion powder, paprika and red pepper flakes.
- In a separate small bowl, mix avocado, sour cream and chopped cilantro. If making homemade coleslaw make sure that is prepped ahead of time in a large bowl.
- On a greased flat top griddle, cook your shrimp until done on medium heat. This will take about 5 minutes. Place your tortillas on the griddle.
- Assemble your tacos on the griddle. Add the coleslaw first, then the shrimp and the avocado cilantro sour cream on top. Fold the taco in half and allow the tortilla to slightly crisp. Flip the taco and allow the other side to slightly crisp. Serve immediately.
Notes
- 2 cups as the measurement for coleslaw is an approximation. This amount can be increased or decreased depending on the amount desired with each taco.
- make sure your griddle is properly seasoned.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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