Grilled Shrimp Tacos With Tropical Salsa Recipe

Name: Grilled Shrimp Tacos With Tropical Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Shrimp; 2 lbs medium shrimp, peeled, deveined, tails off (21-25 count); 2 limes, sliced, plus the juice of 2 limes (about 2 tablespoons); 1 medium red onion, sliced; 1/2 cup vegetable oil; 2 teaspoons kosher salt; 1/8 teaspoon ground cloves; 1 chipotle chile in adobo, minced; Tropical Salsa; 1 cup diced fresh pineapple, 1/2-inch dice; 1 medium ripe avocado, diced; 1 (15 ounce) jar cactus pieces, such as Dona Maria Nopalitos Tender Cactus, rinsed, patted dry and diced (about 1 cup); 1 red jalapeno chile, minced, seeds (optional); 1 medium ripe mango, 1/2-inch dice; 1/4 cup fresh cilantro leaves, plus more for serving; 1 tablespoon apple cider vinegar; 2 teaspoons vegetable oil; 1/2 teaspoon dried epazote; salt; 3/4 cup Mexican crema; 1 teaspoon adobo sauce; 2 limes, zest and juice; 12 corn tortillas, warmed

Servings: persons

Shrimp
2 lbs medium shrimp, peeled, deveined, tails off (21-25 count)
2 limes, sliced, plus the juice of 2 limes (about 2 tablespoons)
1 medium red onion, sliced
1/2 cup vegetable oil
2 teaspoons kosher salt
1/8 teaspoon ground cloves
1 chipotle chile in adobo, minced
Tropical Salsa
1 cup diced fresh pineapple, 1/2-inch dice
1 medium ripe avocado, diced
1 (15 ounce) jar cactus pieces, such as Dona Maria Nopalitos Tender Cactus, rinsed, patted dry and diced (about 1 cup)
1 red jalapeno chile, minced, seeds (optional)
1 medium ripe mango, 1/2-inch dice
1/4 cup fresh cilantro leaves, plus more for serving
1 tablespoon apple cider vinegar
2 teaspoons vegetable oil
1/2 teaspoon dried epazote
salt
3/4 cup Mexican crema
1 teaspoon adobo sauce
2 limes, zest and juice
12 corn tortillas, warmed

1
For the shrimp:
2
Place the shrimp, limes and onions in a resealable plastic bag. Whisk together the oil, salt, cloves, lime juice and chipotle in a small bowl. Pour over the shrimp in the bag and seal the bag, squeezing out as much air as possible. Marinate in the refrigerator for 1 to 2 hours.
3
For the tropical salsa:
4
Meanwhile, combine the pineapple, avocado, cactus, jalapenos and mangoes in a medium bowl. Add the cilantro, vinegar, oil and epazote and toss to combine. Keep refrigerated until ready to serve.
5
For assembly:
6
Preheat a grill to medium-high heat. Remove the shrimp from the marinade and sprinkle with salt. Place the shrimp on the grill over direct heat and cook, turning once, until they are charred and the flesh is pink, 2 to 3 minutes per side. Add the cooked shrimp to the salsa and toss to combine. Sprinkle with salt. To serve, whisk together the crema, adobo, lime zest and lime juice in a small bowl. Build the tacos starting with a corn tortilla, add 4 to 5 shrimp, 1/4 cup tropical salsa, a drizzle of the crema mixture and some cilantro leaves.

854

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: Shrimp, 2 lbs medium shrimp, peeled, deveined, tails off (21-25 count), 2 limes, sliced, plus the juice of 2 limes (about 2 tablespoons), 1 medium red onion, sliced, and more.

Yes, Grilled Shrimp Tacos With Tropical Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Shrimp Tacos With Tropical Salsa

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