Mini Tequila-Lime Grilled Shrimp Tacos with Pineapple Salsa

Whenever tacos are involved, sign me up! Taco Tuesday is not just an advertising gimmick; it’s a way of life. Tacos are so much fun to eat because they’re basically a blank slate that can house all of your favorite flavor combinations. There are chicken, pork, steak, vegetarian and even fish tacos! If taco tasting was a sport, I would be in the hall of fame. I love to go out and eat tacos, but more than that, I really love to make my own tacos at home.

As summer quickly approaches, we’re all getting in the mood to eat tons of seafood. To me, shrimp screams summer because it reminds me of family vacations to the gulf coast when we would stop by the local fish market for a huge bucket of fresh-caught shrimp. During the week, our shrimp would find its way into Low Country Boils, it would be fried and served with homemade cocktail and tartar sauces, sometimes ending up on the grill. You really can't beat fresh-from-the-gulf shrimp.

As the days get longer and the air a bit warmer, I can’t help but have shrimp on the brain. I also can’t help but have tacos on the brain. Because it’s almost Tuesday, or was just Tuesday, or will be Tuesday again next week, enter Shrimp Tacos. Shrimp Tacos are a wonderful weeknight dinner because they’re fun and quick and feel special even though they’re really super simple. The shrimp take a quick dip in a marinade of lime, tequila and chili powder and then find their way on a skewer for easy grilling. I LOVE my Char-Broil® Stainless Steel Skewers because their flat design keeps the shrimp from spinning around and around, the ultimate skewer faux pas. I used my Patio Bistro® Electric Grill because I wanted to get in and out with the least amount of fuss. Plug it in, heat it up, grill for about 4 minutes, and done.

You can top your tequila lime shrimp tacos with traditional pico de gallo of course, but I really love the brightness of a fun pineapple salsa dotted with jalapeno, avocado and tomato. The colors scream summertime and bring a fresh zip that pairs perfectly with the citrusy shrimp. Enjoy!

Ingredients:

Shrimp
1 pound 21/30 size shrimp, fully peeled and deveined 2 limes, juice from both, zest from 1
1/4 cup tequila
2 teaspoons chili powder
1 teaspoon salt
1/4 teaspoon black pepper

Salsa
1 1/2 cups finely diced fresh pineapple 1 small avocado, finely diced 1 plum tomato, seeded and finely diced 1 tablespoon cilantro, minced 1 jalapeno, seeds and ribs removed, finely diced 1 lime, juiced Salt and pepper, to taste

Taco Assembly
16-20 small soft flour tortillas 1 cup finely shredded green cabbage 1 cup finely shredded purple cabbage 1/2 cup sour cream 1 teaspoon chili powder

Directions:

  1. Combine the juice from 2 limes, the zest from 1 lime, tequila, 1 teaspoons chili powder, 1 teaspoon salt and 1/2 teaspoon black pepper in a bowl with a lid. Add shrimp, cover and let marinate 30 minutes.
    HOT TIP: Do not marinate longer than 30 minutes, as the acid will begin to cook and break down the shrimp..
  2. For the salsa, combine pineapple, avocado, tomato, cilantro, jalapeno, juice of one lime and salt and pepper. Set aside.
  3. Combine 1/2 cup sour cream and 1 teaspoon chili powder. Set aside.
  4. Using a 4-inch round cookie cutter, cut circles out of the tortillas to create “mini” soft taco shells.
  5. Preheat your Patio Bistro Electric Grill on high heat for 10 to 15 minutes. While preheating, skewer your marinated shrimp using wooden skewers that have been soaked for at least 10 minutes, or preferably, using Char-Broil’s Stainless Steel Skewers.
  6. Place shrimp skewers on the grill and cook over medium-high for approximately 1-2 minutes per side, being careful not to overcook. Remove from grill.
  7. Add tortillas to the grill for 1 minute per side to get nice grill marks and make tortillas warm and pliable.
  8. Begin building tacos. Add a teaspoon or so of the sour cream mixture to the center of each tortilla. Spread it evenly and top with a bit of red and green cabbage. Top cabbage with 2 shrimp and a nice spoonful of the pineapple salsa. Serve immediately.