First things first, let me apologize profusely for the quality of this picture. Unfortunately, dinner wasn’t ready until it was dark outside so I was forced to shoot these in the harsh, unflattering light of my kitchen. But these shrimp tacos were just too delicious not to share!
I have been craving shrimp tacos for the last couple weeks. I couldn’t really find a recipe that sounded perfect to me so I just kind of went for it. I decided to do grilled shrimp with a spicy jerk rub, shredded cabbage, salsa, cheese and this great Baja cream that I found on Epicurious. The combination turned out great. The flavors went together really well. The Baja cream balanced out the spiciness of the jerk grilled shrimp and the cabbage added just the right crisp to the tacos. And to top it off, they were pretty healthy!
I served these with black beans and rice (recipe to come on the blog soon!) and grilled corn. Perfect summer meal!
Grilled Shrimp Tacos
(A Bakin’ and Eggs Original)
1/3 cup light mayonnaise
1/2 cup light sour cream
1 teaspoon lime zest
1-2 tablespoons freshly squeezed lime juice (to taste)
Pinch of salt
1 pound medium shrimp, peeled and deveined
Extra virgin olive oil
Jerk seasoning rub (recommended Dizzy Pig Jamaican Firewalk)
Skewers (metal or bamboo soaked in water)
Taco sized flour tortillas
Your favorite salsa
Mix together mayonnaise, sour cream, lime zest, lime juice and salt for Baja cream. Refrigerate at least 30 minutes to let flavors develop.
Preheat grill to medium heat (around 400 degrees).
Place shrimp in a bowl and drizzle with olive oil. Toss to coat lightly. Generously shake Jerk rub over the shrimp and toss to coat. Place shrimp on skewers. Spray grill grate with cooking spray and place shrimp and grill. Cook for about 2 minutes per side or until pink and no longer translucent.
Wrap tortillas in a paper towel and heat for about 45 seconds in the microwave. Place grilled shrimp (I did about 4 per taco) on tortillas and then top with cabbage, salsa, Baja cream and cheese.
Yield: 2-3 servings