Grilled Shrimp Tacos with BBQ Spice Rub

This week’s recipe is sponsored by SA CO and we are loving this fun summer time recipe they shared with us for all of you. We love to grill and we love summer tacos. This is a great blend of BBQ and fun tacos all wrapped into one.

One of the things I love about living in the PNW is that we have all spend so much time outside. From hiking to spending time on the patio, I am outside from April til November. I love to grill and use my smoker to cook a great meal for my friends and family. I love this recipe because I hadn’t really thought about blending my southern roots with the southwest tastes that are very popular here in the area.  I hope you’ll enjoy these tacos as much as I did.

SA CO is our newest sponsor to Dancing With Fireflies.  And my girl Wynter and her brother Riley are excited that I found something super cool for them with SA CO.  They have these great reflecting neck wraps for keeping dogs cool in the summer and also providing some flea and tick prevention. And I had to have them because they had so many cool colors and I love that I can help my guys feel better in the heat!

So here is that recipe and it also includes the recipe for a great BBQ rub spice that I think you will like.  Please check out our sponsor too!

Love this recipe?  We want to hear about it. Leave us a message in the comments.

 


CategoryDifficultyIntermediate
Yields1 Serving
Prep Time15 mins



 1 lb Fresh Shrimp- unfrozen, peeled, tailed, and deveined
 3 tbsp Carolina BBQ Rub - Carolina Spice Rub Recipe
 8 oz crushed pineapple
 1 large tomato diced
 ½ onion
 1 avocado
 8 oz Mexican sour cream
 4 oz hot sauce
 2 tbsp vegetable oil for the pan
 24 fresh corn tortillas
 2 limes cut into wedges



1

Spoon 3 to 4 tablespoons of the spice rub into a small bowl. Skewer shrimp with bamboo skewers, if desired, to make them easier to grill. Sprinkle spice rub over the shrimp, turn the shrimp and sprinkle the other side. Cover with plastic wrap and set in the refrigerator until the other ingredients are ready.

2

Open the can of pineapple and drain off most of the liquid. Shred the cabbage. Chop all of the tomatoes, onion, and cilantro. Mix together for a pico de gallo. Chop avocado and set aside.

3

Pour the Mexican crema (or sour cream) into a bowl and mix with a tablespoon of your favorite hot sauce.

4

Heat a grill pan over medium high heat. Brush with oil. Grill the shrimp for about 4 minutes on each side or until they are no longer gray and translucent. This will depend on the size of the shrimp. Do not overcook.

5

Remove the shrimp from heat and cover to keep warm.
Heat the tortillas over the hot grill pan or in the microwave for 30 seconds to 1 minute.

6

Assemble the tacos by stacking two tortillas together and spreading a little hot sauce or Mexican crema on the top tortilla. Spoon on avocado, pico de gallo, shredded cabbage and crushed pineapple. Sprinkle with cheese.

Place three to four shrimp on each taco.

Top with a dollop of Mexican crema or sour cream.

Serve while hot with lime wedges!

 

Ingredients

 1 lb Fresh Shrimp- unfrozen, peeled, tailed, and deveined
 3 tbsp Carolina BBQ Rub - Carolina Spice Rub Recipe
 8 oz crushed pineapple
 1 large tomato diced
 ½ onion
 1 avocado
 8 oz Mexican sour cream
 4 oz hot sauce
 2 tbsp vegetable oil for the pan
 24 fresh corn tortillas
 2 limes cut into wedges

Directions

1

Spoon 3 to 4 tablespoons of the spice rub into a small bowl. Skewer shrimp with bamboo skewers, if desired, to make them easier to grill. Sprinkle spice rub over the shrimp, turn the shrimp and sprinkle the other side. Cover with plastic wrap and set in the refrigerator until the other ingredients are ready.

2

Open the can of pineapple and drain off most of the liquid. Shred the cabbage. Chop all of the tomatoes, onion, and cilantro. Mix together for a pico de gallo. Chop avocado and set aside.

3

Pour the Mexican crema (or sour cream) into a bowl and mix with a tablespoon of your favorite hot sauce.

4

Heat a grill pan over medium high heat. Brush with oil. Grill the shrimp for about 4 minutes on each side or until they are no longer gray and translucent. This will depend on the size of the shrimp. Do not overcook.

5

Remove the shrimp from heat and cover to keep warm.
Heat the tortillas over the hot grill pan or in the microwave for 30 seconds to 1 minute.

6

Assemble the tacos by stacking two tortillas together and spreading a little hot sauce or Mexican crema on the top tortilla. Spoon on avocado, pico de gallo, shredded cabbage and crushed pineapple. Sprinkle with cheese.

Place three to four shrimp on each taco.

Top with a dollop of Mexican crema or sour cream.

Serve while hot with lime wedges!

Grilled Shrimp Tacos with BBQ Spice Rub

This recipe came from  SA CO

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