Last night was Tuesday, which translates into date night for Mr. Wonderful and myself. Instead of going out, I wanted to cook out on the patio and revel in the new things we’ve been doing in the backyard. There’s something strangely satisfying about sitting on the patio in the spring, with the soft breeze blowing the scent of freshly planted herbs from my patio garden nearby. Mr. Wonderful grilled up some spiced shrimp and tortillas while I prepped the topping ingredients for Shrimp Tacos.
Take some peeled and deveined shrimp (not too big) and drizzle them with olive oil in a bowl. We sprinkled some of this stuff over top and mixed it all up.
Toss them into a grill basket, or if you don’t have a grill basket, skewer them and grill them just until they turn from opaque to whitish-pink, about 4 minutes per side. You could also just cook them in a pan on your stove. We threw our corn tortillas right on the grill grates and let them warm up and get nice and toasty as well.
I was busy prepping the rest of the ingredients. Here is what we use for toppings.
Shredded Nappa cabbage mixed with some shredded raddichio, chopped fresh avocado, chopped tomato, chopped red onion, and lime wedges.
Oh yes! And chop up a bunch of cilantro.
If you are feeling lazy, you could just lay a few sprigs of it on your taco and that’d be just dandy in my book.
Now for the sauce.
It’s very simple. Just take one cup of light sour cream and stir in 2 tablespoons of chipotle and adobe sauce out of a can of Chipotle and Adobe peppers.
If you only use the sauce and not the peppers, you can just mix it all up with a whisk in no time at all.
It makes for a creamy, spicy, smoky sauce that absolutely finishes off these tacos in a big way.
Now for assembling the tacos. Spoon about 5 or 6 shrimp into the bottom of your taco. Top with a handful of cabbage and a sprinkling of cilantro and tomatoes. Add some red onion slices and a few chunks of avocado. Squeeze a lime wedge over top of all and then dollop on some sauce.
Fold your taco in half and take a bite of the deliciousness that is Shrimp Tacos.
This will become a standard grilling meal at our house this summer. Substitute some tilapia or some orange roughy and this also makes a fantastic fish taco as well!
Play around with the toppings…add some queso fresco cheese or some jalepenos if you’re daring.
Whatever you do, make these soon! It’s a great patio meal.
Katie’s Printable Recipe – Shrimp Tacos
|Grilled Shrimp Salad With Honey Lemon Basil Vinaigrette
I don't know about you, but I hate to turn my oven on right now. Our weathermen and women are...
|The Grill Master
We are a great team. I prep, he grills. Doggone he sure looks good doing it too. Even in those...
|Grilled Clambake Foil Packets
Ok BOY is this revolutionary and SIMPLE you guys! Imagine a crab boil but done in just a few minutes...
|Grill Basket Stuffed Slider Burgers
Memorial Day has come and gone, and to me, thus begins one of my favorite seasons – that of summer...