TL/DR – Grilled Shrimp Tacos with Cilantro Crema. Make easy and flavorful marinade for shrimp and bell pepper. Marinate them together, grill them at the same time and whip up an easy cilantro crema. –
To be perfectly honest, this recipe could be made with any protein as long as the cilantro crema is in full effect. I highly recommend having a smaller food processor on hand for easy weeknight sauces like this one. Simply combine generous amounts of cilantro with lime, vinegar, sour cream, mayo, salt and pepper and process on high until it’s smooth. Oh yes. So smooth.
Heat some street taco size corn tortillas in foil on the top rack of the grill, top them with some julienned radishes and a super simple Cilantro Crema, and this is a very easy and colorful summer meal.
Serve them with a Raspberry Orange Fizz and Jicama Pineapple Salad.
Grilled Shrimp Tacos with Cilantro Crema
Ingredients
- For the sauce:
- 1 small clove garlic, chopped
- 1 bunch cilantro leaves
- Juice of one lime
- 1 t white vinegar or white wine vinegar
- 1/4 c sour cream
- 1/4 c mayonnaise
- 1/4 t kosher salt
- 1/8 t pepper
- For the shrimp tacos:
- 4 T extra virgin olive oil
- Juice and zest of one large, juicy lime
- 1 medium clove of garlic, grated on a microplane
- 3/4 t cumin
- 3/4 t coriander
- 3/4 t kosher salt
- 1/4 t pepper
- 1 lb. jumbo or large shrimp, peeled and deveined
- 1 red bell pepper, halved and seeded
- 16 street taco size corn tortillas
- 1 additional lime, cut into slices
- 4 radishes, julienned
- 3 T chives, minced
Directions
- Step 1 To make the sauce, place all sauce ingredients into a small food processor and process until smooth. Set aside.
- Step 2 To make the marinade, combine the olive oil, juice and zest of one lime, grated garlic, cumin, coriander, kosher salt, and pepper in a small dish and whisk together.
- Step 3 Place the shrimp and bell pepper halves into a gallon plastic bag or a medium bowl and pour the marinade over and toss well.
- Step 4 Marinate for about 3-5 minutes while the grill heats up to 350 degrees F.
- Step 5 Place the bell pepper halves on the grill, followed by the shrimp.
- Step 6 Grill the shrimp for about 1 1/2 minutes on each side or until cooked through and pink.
- Step 7 Remove the shrimp and cover with foil. Grill the bell peppers for about 5 minutes longer. Wrap the tortillas in foil and place on the top rack of the grill to warm while the peppers finish.
- Step 8 While the pepper finishes grilling, julienne the radishes and set aside.
- Step 9 Remove bell peppers and slice into thin strips. Turn off grill and remove the tortillas.
- Step 10 To assemble the tacos, stack two tortillas together, then place two or three grilled shrimp in the center of the tortilla. Top with two bell pepper strips, a few radish slivers, a spoonful of Cilantro Crema sauce and a few minced chives. Serve with a slice of lime.
- Step 11 The recipe makes about 4 servings of 2 tacos per serving.
