Grilled Shrimp Tacos with BBQ Spice Rub

 


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

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