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Epicurious

Grilled Shrimp Tacos with Pickled Onions

Image may contain Food Taco and Plant

Replicate this recipe indoors by using a grill pan or cast-iron skillet set over high heat.

Recipe information

  • Yield

    4 Servings

Ingredients

1/2 cup white wine vinegar
2 tsp. sugar
Kosher salt and freshly ground black pepper
1 serrano chile, seeded, finely chopped
1/3 cup sour cream
1 tsp. finely grated lime zest
2 Tbsp. fresh lime juice
¼ head green cabbage, thinly sliced (about 3 cups)
1 1/2 lb. medium shrimp, peeled, deveined, halved lengthwise
1 Tbsp. olive oil
¾ tsp. chipotle chile powder
3/4 tsp. ground cumin
8 corn tortillas
1/2 medium red onion, thinly sliced
Cilantro sprigs, sliced avocado, lime wedges, and hot sauce (for serving)

Preparation

  1. Step 1

    Place onion in a small bowl. Bring vinegar and sugar to a boil in a small saucepan and pour over onion; season with salt and pepper. Let stand 30–40 minutes.

    Step 2

    Meanwhile, whisk chile, sour cream, lime zest, and lime juice in a medium bowl; season with salt and pepper. Fold in cabbage. Set slaw aside.

    Step 3

    Prepare grill for medium-high heat. Combine shrimp, oil, chile powder, and cumin in a medium bowl; season with salt and pepper and toss to coat. Grill shrimp and tortillas until shrimp are cooked through and tortillas are toasted, about 1 minute per side.

    Step 4

    Top tortillas with slaw and shrimp and serve with pickled onions, cilantro, avocado, lime wedges, and hot sauce.

    Step 5

    DO AHEAD: Onion can be pickled 2 days ahead. Cover and chill. Slaw can be made 6 hours ahead. Cover and chill.

Nutrition Per Serving

Calories (kcal) 700
Fat (g) 16
Saturated Fat (g) 3.5
Cholesterol (mg) 270
Carbohydrates (g) 92
Dietary Fiber (g) 8
Total Sugars (g) 3
Protein (g) 42
Sodium (mg) 600
TagsTacoShrimpShellfishSeafoodQuickWeeknight MealsNut FreeGrillingLunchDinnerBon Appétit
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