I’m a grilling girl now that summer has taken residence in my life. As usual I was craving spice and mariscos. It’s not just me, right? Summer has a knack of making you crave seafood too? Shrimp tacos sounded like the perfect solution, and they were. I added little chunks of Melissa’s key limes and oranges to the top for a bright note in my bite. Plus the spicy red sauce I made to tag along took this taco to a new stand, and no one was kicking it. SUPER YUMMERS! This is the ideal meal on a hot day! My family and I loved these shrimp tacos so much they got invited back for 4th of July. I guess you know what I’ll be grilling.
All photos taken by: Nicole Presley
Ingredients for shrimp and marinade:
1 – tablespoon minced garlic
1 – tablespoon olive oil
3/4 – cup beer (I use Modelo)
1/2 – cup orange juice
1/4 – teaspoon black pepper
1/4 – teaspoon oregano
1/4 – teaspoon salt
2 – sprigs of cilantro
1/4 – cup of chopped green onion
15 to 17 – extra large raw shrimp (peeled and deveined)
In a big bowl add all ingredients. Cover and place in the refrigerator for at least 2 hours or if time permits overnight.
Now lets make the red sauce for our tacos…..
Ingredients for spicy red sauce:
6 – chile de arbol
1 – large tomato
1 – garlic clove
1/4 teaspoon of black pepper
1/2 – tablespoon salt plus 1/4 teaspoon
1/2 cup water (from the water chiles boiled in)
Fill pot with water halfway and add 1/2 tablespoon of salt. Place pot over medium high flame and bring to a boil. Then add chiles de arbol and tomato. Boil for 25 to 30 minutes or until tomato can be pierced with a fork.
Remove stem from chiles. Next add chiles, tomato, garlic clove, pepper, 1/4 teaspoon of salt, and water chiles boiled in to a blender. Blend for 2 minutes. Place red sauce in bowl and set to the side.
Let’s make the sauteed onions, because these little shrimp tacos would be nothing without them.
Ingredients for sauteed onions:
1 – tablespoon olive oil
1 – large onion (sliced)
1/2 – teaspoon Lawry’s seasoning salt
In a large frying pan over a medium flame add olive oil, and allow oil to get hot. Then add sliced onion and Lawry’s. Fry on each side for a 5 minutes or until onion is limp.
Back to the shrimp marinade…..
Remove all shrimp from bowl and cut each shrimp in half. Then take a several big wooden skewers and place 5 to 6 pieces of shrimp on each skewer.
Ingredients for taco dress up:
1 – large avocado (Cut into small chunks)
1 – tomato (cut into bite size cubes)
1/2 – cup cilantro leaves
1/2 – orange (peeled and cut into small pieces- fleshy part)
4 – key limes (peeled and cut into small pieces- fleshy part)
1/2 – cup sour cream
8 – corn tortillas
Cut all vegetables and fruit as directed. Place on table along with sour cream, sauteed onions, and spicy red sauce. Heat corn tortillas right before you are going to eat.
Now place skewered shrimp on grill. Cook on each side for 5 to 6 minutes. or until pink/white and cooked all the way through.
Build your taco: Start with a warm corn tortilla. Then add a fork full of sauteed onions, 4 to 5 pieces of shrimp, a big spoon of spicy red sauce, a few pieces of tomato, a few avocado chunks, 2 or 3 cilantro leaves, a dollop of sour cream, and lastly sprinkle with fleshy parts of orange and key lime!
Call the SHERIFF there’s a NEW BAD TACO in town!
No compensation was received for this post. I was provided with a sack of Melissa’s Key Limes to aid this recipe.