Shrimp Tacos Recipe
Photo: Alison Gootee
Makes 12 tacos
Marinades are overrated, say Chris Schlesinger and John Willoughby, authors of The Big-Flavor Grill. They take too long and "meld flavors rather than leaving them individual, bright and distinct." The pair prefers to throw whatever's hot off the grill into a big bowl with seasonings—as with their shrimp tacos.
1 cup shredded cabbage
2 avocados, diced
½ cup cilantro, chopped
⅓ cup lime juice
¼ cup olive oil
2 Tbsp. fresh chilies, chopped
1 Tbsp. ground cumin
2 pounds large shrimp, peeled and deveined
Salt and pepper
12 corn tortillas
Thread shrimp on skewers, drizzle with oil and season with salt and pepper. Grill over high heat until charred and golden brown, 3 to 4 minutes per side. Slide shrimp off skewers and into the bowl. Toss well and serve with tortillas, grilled 30 seconds per side.
Marinades are overrated, say Chris Schlesinger and John Willoughby, authors of The Big-Flavor Grill. They take too long and "meld flavors rather than leaving them individual, bright and distinct." The pair prefers to throw whatever's hot off the grill into a big bowl with seasonings—as with their shrimp tacos.
Ingredients
3 slices pineapple1 cup shredded cabbage
2 avocados, diced
½ cup cilantro, chopped
⅓ cup lime juice
¼ cup olive oil
2 Tbsp. fresh chilies, chopped
1 Tbsp. ground cumin
2 pounds large shrimp, peeled and deveined
Salt and pepper
12 corn tortillas
Directions
Grill pineapple until golden, 5 minutes per side. Then dice and add to a large bowl with cabbage, avocados, cilantro, lime juice, olive oil, fresh chilies and ground cumin.Thread shrimp on skewers, drizzle with oil and season with salt and pepper. Grill over high heat until charred and golden brown, 3 to 4 minutes per side. Slide shrimp off skewers and into the bowl. Toss well and serve with tortillas, grilled 30 seconds per side.
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