Description
Delicious shrimp tacos topped with a creamy hot sauce and fresh vegetables, perfect for any occasion.
Ingredients
Scale
- 3 tablespoons honey
- 3 tablespoons freshly squeezed lime juice
- ½ cup tequila
- 1 teaspoon kosher salt
- ½ teaspoon cumin
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 pound jumbo (16/20 shrimp, peeled and deveined)
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 tablespoon hot sauce (I use Cholula®)
- 1 teaspoon chili powder
- ½ teaspoon cayenne
- 8 small corn tortillas
- 1 cup shredded red cabbage
- 1 cup shredded green cabbage
- 1 medium avocado (pit removed, peeled and diced)
- 2 tablespoons chopped cilantro
- Lime wedges
Instructions
- In a medium bowl combine the honey, lime juice, tequila, salt, cumin, chili powder and garlic powder. Add the shrimp to the marinade then cover and refrigerate for 15 to 30 minutes.
- Preheat grill or griddle pan to high heat. Thread the shrimp onto the soaked skewers. Grill the shrimp until they are just cooked through and pink with grill marks on both sides, about 2 minutes each side. Remove from the heat and let them cool. Remove tails if desired and cover to keep warm.
- In a small bowl whisk together the sour cream, mayonnaise, hot sauce, chili powder and cayenne together until completely combined. Refrigerate until ready to serve.
- Warm the tortillas on the grill or griddle. Place a small handful of the red and green cabbage on each tortilla then top each with shrimp, avocado, creamy hot sauce and cilantro, dividing evenly. Serve the tacos with lime wedges on the side.
Notes
- Marinate shrimp for at least 15 minutes for best flavor.
- Adjust the amount of hot sauce depending on your heat preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Tacos
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 150mg