These Southwest Grilled Shrimp Tacos are loaded with delicious toppings and topped with a creamy sauce that will win you over for a Taco Night must!
We eat tacos once a week especially on Taco Tuesday and even Cinco de Mayo but having the same ol’ beef tacos can get boring sometimes. A great way to change it up is swapping the beef for chicken, pork or shrimp.
Ingredients
1 pound large shrimp, peeled and deveined
1 tablespoon olive oil
3 tablespoon cumin
3 teaspoon garlic powder
1 1/2 teaspoon chili powder
Sea salt and pepper, to taste
2 cups thinly sliced red or green cabbage
8-10 tortillas (make it a low carb dish using low carb tortillas)
½ cup of greek yogurt (or sour cream)
1 1/2 teaspoons hot sauce
1 handful fresh cilantro, for garnish
1 lime for juicing and extra lime wedges for serving
Foil for grill packet
How to Make Southwest Grilled Shrimp Tacos
Prepare shrimp by thawing (and peeling if in shell).
Preheat your grill to medium-high heat (around 375 degrees). Lay out a large piece of aluminum foil and fold in half. Fold up edges to create a pouch in the middle. Place shrimp in the middle and drizzle with olive oil and half of the lime juice. Sprinkle on top of the shrimp half of the seasonings; cumin, garlic powder, chili powder, and salt and pepper to taste.
Place foil packets on the grill and cook for 8-10 minutes, or until shrimp is pink and cooked through. While shrimp is cooking, shred cabbage and toss in the remaining half of a lime juice. Set aside.
In a small bowl, mix together the greek yogurt, hot sauce, and remaining seasonings. Warm tortillas on grill for 8-10 seconds per side.
To serve, place a layer of the cabbage onto a tortilla and top with the grilled shrimp. Drizzle the yogurt mixture across the top of the shrimp, and garnish with cilantro leaves and a lime wedge.
Recipe
Southwest Grilled Shrimp Tacos
Ingredients
- 1 pound large shrimp peeled and deveined
- 1 tablespoon olive oil
- 3 tablespoon cumin
- 3 teaspoon garlic powder
- 1 1/2 teaspoon chili powder
- Sea salt and pepper to taste
- 2 cups thinly sliced red or green cabbage
- 8-10 tortillas make it a low carb dish using low carb tortillas
- ½ cup of greek yogurt or sour cream
- 1 1/2 teaspoons hot sauce
- 1 handful fresh cilantro for garnish
- 1 lime for juicing and extra lime wedges for serving
- Foil for grill packet
Instructions
- Prepare shrimp by thawing (and peeling if in shell).
- Preheat your grill to medium-high heat (around 375 degrees). Lay out a large piece of aluminum foil and fold in half. Fold up edges to create a pouch in the middle. Place shrimp in the middle and drizzle with olive oil and half of the lime juice. Sprinkle on top of the shrimp half of the seasonings; cumin, garlic powder, chili powder, and salt and pepper to taste.
- Place packets on the heated grill and cook for 8-10 minutes, or until shrimp are pink and cooked through.While the shrimp are cooking, slide and shred the cabbage and toss in the remaining half of a lime juice. Set aside.
- In a small bowl, mix together the greek yogurt, hot sauce, and remaining seasonings. Warm tortillas on grill for 8-10 seconds per side. To serve, place a layer of the cabbage onto a tortilla and top with the grilled shrimp. Drizzle the yogurt mixture across the top of the shrimp, and garnish with cilantro leaves and a lime wedge.
Nutrition
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
Looking for more Taco and Cinco de Mayo recipes, check these out!
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