You Gotta Try These Grilled Shrimp Tacos Once! Easy Shrimp Tacos

These are the best shrimp tacos around. They are easy to make, are customizable and they taste AMAZING. The shrimp are marinated with a little heat which is balanced out with some delicious shrimp taco sauce on the salad.
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Grilled Shrimp Tacos
Ingredients:

Shrimp Marinade:
4- wild caught shrimp 13 - 15 count per pound
2 Tbsp. olive oil
1 tsp. Tabasco sauce
tsp Ancho chile powder
1 Tbsp. lemon juice
4 garlic cloves, minced

Coleslaw/Salad Dressing:
1 - 2 tsp Apple cider vinegar
2 Tbsp. avocado Mayo
1 Tbsp. sour cream
1 Tbsp. lemon juice
of a lemon zested
tsp. Garlic powder
1 - 2 tsp. Maple syrup
Pinch of salt

1 large organic zucchini, cut into 1 inch chunks
1 cup shredded carrots
Corn or flour tortillas

Directions:
Defrost your frozen shrimp as per package directions. Mine said to run cold water over the shrimp until thawed. Peel and devein if necessary.

Make the shrimp marinade by placing the olive oil, tabasco sauce, ancho chile powder, lemon juice, and garlic in a bowl. Stir to combine. Add the shrimp and stir to combine and marinate for 20 minutes up to an hour.

Combine all the dressing ingredients in a bowl and use a whisk to combine.
If you are using lettuce for the coleslaw portion of this recipe, instead of coleslaw, you will want to cut it in pieces small enough to easily fit in a taco.

After you chop the lettuce up or the coleslaw, place it in a bowl and add just enough dressing to dress it.

Preheat a cast iron pan over medium high heat and add the olive oil. Once hot, add the zucchini and carrot and saute until you get that crispy edge that is so flavorful, about 5 minutes.

Once the zucchini is done, place it into a dish to keep warm.

Using the same pan, add more olive oil to it. Once hot add the shrimp and cook about 1 minute per side depending on the size of the shrimp. You dont want to overcook the shrimp or it will become rubbery. You are looking for the shrimp to turn opaque and just be done.

If you wish, chop the shrimp into bite-size pieces or you can leave them whole.

To assemble the tacos, I heated my tortillas in a tortilla oven in the microwave for 35 seconds. You can also place them in a dry frying pan over medium low heat to heat up.

Using a taco holder makes taco making a breeze. Place your tortilla in the slot, add the coleslaw/salad first and then a portion of shrimp, then the grilled veggies and finish with a sprinkle of cheese.

Dont forget to try my guacamole recipe on these tacos: https://youtu.be/PWqEpqEBcRk

Enjoy!

Thanks for watching and sharing!
Rockin Robin
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Disclaimer:
This video description contains affiliate links. If you click on one and buy something through Amazon, I will receive a small commission at no additional cost to you. This helps support this channel so that I can continue to bring you more content. Thank you very much for your support! ~ Rockin Robin

#RockinRobinCooks
#shrimptacos
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