Grilled Shrimp Tacos With Tropical Salsa Recipes

Steps:

• For the shrimp:.
• Place the shrimp, limes and onions in a resealable plastic bag. Whisk together the oil, salt, cloves, lime juice and chipotle in a small bowl. Pour over the shrimp in the bag and seal the bag, squeezing out as much air as possible. Marinate in the refrigerator for 1 to 2 hours.
• For the tropical salsa:.
• Meanwhile, combine the pineapple, avocado, cactus, jalapenos and mangoes in a medium bowl. Add the cilantro, vinegar, oil and epazote and toss to combine. Keep refrigerated until ready to serve.
• For assembly:.
• Preheat a grill to medium-high heat. Remove the shrimp from the marinade and sprinkle with salt. Place the shrimp on the grill over direct heat and cook, turning once, until they are charred and the flesh is pink, 2 to 3 minutes per side. Add the cooked shrimp to the salsa and toss to combine. Sprinkle with salt. To serve, whisk together the crema, adobo, lime zest and lime juice in a small bowl. Build the tacos starting with a corn tortilla, add 4 to 5 shrimp, 1/4 cup tropical salsa, a drizzle of the crema mixture and some cilantro leaves.

Steps:

• For the shrimp: Place the shrimp, limes and onions in a resealable plastic bag. Whisk together the oil, salt, cloves, lime juice and chipotle in a small bowl. Pour over the shrimp in the bag and seal the bag, squeezing out as much air as possible. Marinate in the refrigerator for 1 to 2 hours.
• For the tropical salsa: Meanwhile, combine the pineapple, avocado, cactus, jalapenos and mangoes in a medium bowl. Add the cilantro, vinegar, oil and epazote and toss to combine. Keep refrigerated until ready to serve.
• For assembly: Preheat a grill to medium-high heat. Remove the shrimp from the marinade and sprinkle with salt. Place the shrimp on the grill over direct heat and cook, turning once, until they are charred and the flesh is pink, 2 to 3 minutes per side. Add the cooked shrimp to the salsa and toss to combine. Sprinkle with salt. To serve, whisk together the crema, adobo, lime zest and lime juice in a small bowl. Build the tacos starting with a corn tortilla, add 4 to 5 shrimp, 1/4 cup tropical salsa, a drizzle of the crema mixture and some cilantro leaves.

Steps:

• Preheat a grill pan over medium-high heat.
• Lightly brush the shrimp, corn, jalapeno, scallions and onion wedges with canola oil, sprinkle with salt and place on the grill. Cook the scallions and shrimp until charred and the shrimp are cooked through, about 2 minutes per side. Cook the jalapeno and red onion until charred and softened, 3 to 4 minutes. Cook the corn, rotating every 2 minutes, until charred and the kernels have turned bright yellow, 6 to 8 minutes. Remove the vegetables and shrimp to a baking sheet and let cool.
• Cut the grilled shrimp into 1/4-inch pieces and place in a medium bowl. Seed and finely chop the jalapeno; add to the bowl. Finely shop the scallions and red onion and cut the kernels from the corn; add all three to the bowl. Stir in the cucumber, lime zest and juice, paprika, coriander and cumin. Refrigerate for 30 minutes to allow the flavors to meld.
• Before serving, fold in the cilantro and avocado. Serve with tortilla chips.

Steps:

• In a bowl, combine the onions, oil, orange and lime juices, cilantro, garlic, salt, cumin, and cayenne. Place the fish in a large, non-reactive baking dish. Pour the marinade over the fish, cover and refrigerate for up to 1 hour.
• Preheat a grill, and lightly oil the grill rack with vegetable oil. Remove the fish from the marinade. Place on the oiled grill and cook, skin side up, until marked, 45 seconds to 1 minute. Turn carefully with a spatula and cook, skin side down, until the fish is just cooked through, about 4 minutes, depending upon thickness. Remove from the grill.
• Spoon the coconut rice into the center of 4 large plates. Arrange 1 fillet onto each serving of rice and top with the Tropical Salsa. Garnish with toasted coconut and cilantro, and serve.
• In a saucepan, combine the coconut milk, water, salt, and sugar. Bring to a boil. Add the rice, stir well, and reduce the heat to medium-low. Cover and simmer undisturbed until the liquid is absorbed and the rice is fluffy, about 20 to 24 minutes. Remove from the heat and let sit without stirring for 10 minutes.
• Fluff with a fork and add the cilantro. Adjust seasoning, to taste. Serve hot.
• Combine the mango, avocado, pineapple, onions, bell peppers, cilantro, lime juice, jalapeno, garlic, and salt in a bowl and gently fold to combine. Adjust seasoning to taste. Let sit for 30 minutes before serving for the flavors to blend.

Steps:

• Combine olive oil, lime juice, peel, and cumin in small bowl. Thread shrimp onto skewers; season with salt and pepper. Brush shrimp with lime mixture. Grill until shrimp are cooked through, about 3 minutes per side, brushing occasionally with lime mixture. Roughly chop shrimp.
• Combine taco ranch dressing, sour cream and shredded cheese included in the kit. Spread mixture over each tortilla; top with shrimp, salad greens and chips. Serve with favorite toppings, such as diced tomatoes, salsa, sliced olives and/or guacamole.

Steps:

• 1. Combine kiwifruit, scallions, red onion, cilantro, garlic and jalapeño in a bowl. Season with salt and pepper and squeeze in juice of one lime. Stir to combine and set aside.
• 2. In a small bowl, mash avocado into a paste. Add yogurt to create your crema. Season with salt and pepper and set aside.
• 3. Heat olive oil in a sauté pan over medium heat. Remove tails from shrimp and season with salt and pepper. Add to hot pan. Cook shrimp on each side for 3 to 4 minutes until cooked through.
• 4. Create your tacos by layering avocado crema, kiwi salsa and warm shrimp.

Steps:

• In a large bowl, season shrimp with paprika, garlic powder, oregano, cumin, red pepper flakes, and salt. Toss gently to combine.
• Using 2 bamboo or metal skewers, poke through the top and bottom of the shrimp and push down to the bottom of the skewer.
• Add 3 more shrimp to the same skewer and repeat until all of the shrimp are used.
• Right before you put the shrimp on the grill, brush each skewer with a generous amount of olive oil, to prevent sticking.
• Grill over high heat for 3 minutes, brush the top side with more olive oil, flip, and let cook for an additional 3 minutes.
• Remove from skewers & set aside for taco assembly.
• In a bowl, combine all creamy cilantro sauce ingredients. Stir well to combine.
• In a large bowl, combine green cabbage, red cabbage, and minced jalapeño. Pour half of the sour cream mixture over the cabbage, saving the other half for extra sauce to put on the tacos.
• Assemble the tacos on corn tortillas. Add the cabbage mixture, followed by the shrimp. Top with the creamy cilantro sauce, cilantro, and a squeeze of lime juice.
• Enjoy!

Steps:

• Whisk together the sour cream, mayonnaise, milk, and cumin. Set aside.
• Skewer the shrimp. (If using wood skewers, soak them in water for 10 minutes beforehand.)
• In a small bowl, combine the butter and garlic.
• Preheat a gas grill to high; adjust to medium after 15 minutes. (If cooking over charcoal, allow the coals to burn until they are covered with gray ash.)
• Brush the skewered shrimp with the garlic butter. Place them on the grill with the limes. Cook about 4 minutes on each side or until the shrimp are opaque and the limes are browned.
• Remove from grill. Lightly salt the shrimp. Grill the tortillas for 30 seconds on each side, then place inside a paper bag to keep warm.
• To serve, pull the shrimp off the skewers and divide them evenly among the tortillas. Top with the cabbage, sour cream sauce, tomatillo salsa, and a spritz of grilled lime.
• Rainy-Day Method: Broil the shrimp and limes about 4 inches from the heat using the cooking times above. Wrap the tortillas in foil and heat in a 350° F oven for 15 minutes, or wrap them in a napkin and microwave for 3 minutes.
• tip- To keep the shrimp from spinning when flipped, thread them on 2 parallel skewers instead of one.

Steps:

• In a large skillet, cook shrimp in hot oil over medium heat, stirring frequently about 2 minutes or until shrimp are pink and firm.
• Add in the chile powder and cumin.
• Stir and toss for about 10 seconds or until shrimp are well coated.
• Take pan off of burner and cover to keep shrimp warm.
• Heat the taco shells according to the package directions.
• For each taco: place 8-12 shrimp in a shell.
• Top with about 1/2 cup lettuce, 2 tablespoons cheddar cheese, 1-2 tablespoons tomatoes, 1-2 teaspoons onion, a dollop of sour cream, and a sprinkling of cilantro.
• Serve immediately.

Steps:

• To cook the shrimp: In a medium bowl whisk together olive oil, garlic, cumin, chili and onion powders, cayenne pepper, and salt. Add in shrimp, corn and black beans, and toss to coat completely. Cover and refrigerate for at least 10 minutes or up to 24 hours. Heat a large heavy-duty or cast iron skillet on high heat for 2 minutes. Add the olive oil and shrimp. Cook shrimp in a skillet over medium-high heat until pink and cooked through, about 5 minutes. Turn off heat and finish with a squeeze of lime (optional).
• To make salsa: Combine tomato, avocado, jalapeno, salt, pepper, lime juice, and cilantro in a small bowl and stir to combine. Set aside. (If not using right away, place a piece of plastic wrap inside the bowl and directly over salsa to prevent discoloration and refrigerate.).
• To make sauce: Stir sour cream with cilantro and lime juice in a small bowl; set aside.
• To assemble tacos: Grill tortillas on stovetop over the flame until lightly charred (this step is optional). Spoon avocado salsa generously over warm tortillas, then top with 3 shrimp and drizzle with sour cream sauce. Serve tacos with lime wedges on the side.