honey lime shrimp tacos

Grilled Honey Lime Shrimp Tacos

Quick and easy, these grilled shrimp tacos are a lighter alternative to any meat filled tacos. In the seafood industry shrimp are sold by their quantity per pound. For example when the recipe calls for 16/20 size shrimp it means that there are 16 to 20 shrimp per pound. Go by the numbers rather than the names like jumbo and colossal because there is no industry standard for names.



For the marinade:

2 tablespoons honey

3 limes

½ cup tequila

1 cup chopped yellow onion

1 teaspoon kosher salt

½ teaspoon cumin

4 teaspoons chili powder

1 teaspoon garlic powder

1 pound raw jumbo (16/20) shrimp, shelled and deveined, tail on


For the chili mayo:

½ cup sour cream

¼ cup mayonnaise

½ teaspoon cayenne


For assembly:

1 cup shredded red cabbage

Small corn tortillas

1 medium avocado, pit removed, peeled and diced

2 tablespoons chopped cilantro


4 bamboo skewers soaked in water for 30 minutes (so they don’t burn)



For the marinade:

In a medium bowl combine the honey, juice from 2 of the limes, tequila, onion, salt, cumin, 1 teaspoon chili powder and garlic powder. Add the shrimp to the marinade, cover and refrigerate for 30 minutes.


For the chili mayo:

In a small bowl mix sour cream, mayonnaise, remaining chili powder and cayenne together until evenly combined. Refrigerate until ready to serve.


For assembly:

Preheat grill or griddle to 400°. Thread the shrimp onto the skewers. Grill the shrimp until they are just cooked through and pink with golden brown grill marks on both sides, about 6 minutes. Remove from the heat and let them cool. When they are cool enough to handle, cut the shrimp into bite-size pieces.

Warm the corn tortillas on the grill or griddle. Place a small handful of the cabbage on each tortilla then top each with shrimp, avocado, chipotle cream sauce and cilantro, dividing evenly. Cut the remaining lime into wedges and serve on the side of the tacos.


Serves 4.



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