Simple Shrimp Tacos Recipe

September 9, 2017

 

Have you ever had one of those days where you don’t want to cook?  Who wants to cook when they’re tired after a long day of work?  Sometimes I don’t want to dirty the kitchen, or go to the store. Maybe you’re a backyard barbecue guy like me and Ribs, Chicken, Pulled Pork and Tri-Tip do not sound appetizing.  Yes, it happens. Not often, but at times I get burned out on Barbecue.  Is this you? Or you have had this feeling? If so, you’re in the right place.  Here is a quick, simple dish that can be made from stuff you probably have laying around your kitchen or refrigerator.  Don’t be afraid to alter this and experiment with things you have on hand.

 

First here are a few quick tips to avoid quick dinner pitfalls.  First, plan for the future without knowing it. Sounds odd right? Stay with me.  Take advantage of sales.   When your browsing the aisles of the local store pick-up some things like a bag of frozen shrimp, or chicken breast.  I can normally get a two-pound bag of individual raw shrimp for $9.99 or less.  Shrimp will last frozen in the freezer for weeks to months if unopened and can be used for many things.   Below is a quick and tasty recipe for Shrimp Tacos with a Chipotle Aioli that can be made on the stovetop or in a Barbecue.

 

Lets start with making and the Chipotle Aioli and what’s needed.

 

½ cup of mayo

¼ cup of sour cream

2 chipotle chilies in adobe sauce (*substitute listed below)

Juice of one lime

1 to 2 TBS of cilantro

Pinch of salt

Dash of garlic powder

 

*If you don’t have canned Chipotle chilies you can use salsa, hot sauce or tacos sauce.  Just mix to taste.  You can also substitute mayo for the sour cream and vice versa.

 

Combine all ingredients in a small food processor and blend until smooth.  Refrigerate and let flavors marry together.

 

Defrost some Shrimp by running them under cold water.  Once defrosted remove the shells and season.

 

Season the shrimp to your liking.  Something simple like salt, pepper and garlic will work just fine.  If your feeling fancy use chili powder, chipotle powder or Taco Seasoning.  I used 1TBS of Meatchruch brand Fajita seasoning and ¼ cup Olive Oil and let marinate in the refrigerator for 20 minutes.

 

Now let’s get to cooking.  Don’t make this difficult.  You can grill them on barbecue, in a pan on the stovetop, or in a cast-iron skillet on the grill.  I preheated a cast-iron skillet on my Traeger Tailgater on high and cooked for 2-3 minutes on each side. 

 

Now lets construct some tacos.  Heat some corn tortillas to your liking.  I used my grill being it was already on and hot.  I had some left over cabbage dip, which is chopped cabbage, diced tomatoes, and diced pickled jalapeños, some jalapeño pickling juice and a dash of salt. This can be substituted with lettuce, shredded cabbage or not used at all.  Top with some cooked shrimp, chipotle aioli, the juice of a lime wedge and fresh cilantro (if you have it).  I topped mine with a little bit of Cojita cheese.  That’s its, simple delicious with minimal cleanup.

 

If you like substitute flour tortillas for the corn tortillas.  Forgo the carbs all together and turn these into lettuce bowls.  Chicken or beef can be substituted for the shrimp.   Check out my Instagram page @freedomsohard and follow my barbecue journey.  

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#1 

Smoking temperatures are between 180 -250 degrees.

 

#2

Cook to internal temperature and not to times.

 

#3

Take notes and learn from each cook.

BARBECUE TIPS

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