California Coastal Grilled Shrimp Tacos

California Coastal Grilled Shrimp Tacos

California Coastal Grilled Shrimp Tacos

Tacos exist in California as staple street food, but you don’t always need to seek out a taco vendor - Look no further than your backyard grill! 
Tacos are so much more than food; they blend cultures and people of many nationalities. Tacos have become as popular as a burger in the United States. Taco Fusion has its place around the globe, and the tortilla has become a vessel for seasonal, readily available local ingredients.
With craft cocktails and tacos, you can create an elevated restaurant experience of your own at home.  
These California Coastal Grilled Shrimp Tacos couldn’t be any easier to make and so deliciously satisfyingly healthy!
And it would almost be ridiculous to restrict tacos only on Tuesday. So if you like these shrimp tacos, try the California Coastal Grilled Fish Taco recipe on FoodStyleUncorked.com.
Serve these tacos deconstructed with the grilled shrimp and corn, cabbage, queso fresco cheese, avocado, radish slices, cilantro, lime wedges, and warmed tortillas. 
Prep Time 20 mins
Cook Time 5 mins
Total Time 25 mins
Course Main Course
Servings 8 3 ounce portions

Ingredients
  

  • 12 ounces large shrimp 3 ounces per portion
  • olive oil enough to lightly coat the shrimp
  • 1/2 red cabbage (2 cups)
  • 1/2 white cabbage (2 cups)
  • 1 scallion bunch angle sliced
  • 1 cilantro  bunch roughly chopped reserve some for garnish
  • 1 avocados   sliced
  • 8 ounces queso fresco cheese
  • 2 ears corn grilled and cut off the cob
  • 1 red radish bunch sliced into thin rounds
  • 2 limes cut into wedges
  • 4 corn tortillas  warmed 
  • chili threads for garnish 
  • black pepper freshly ground 
  • Sriracha

Pickled Pineapple Vinegar

  • 2 cups pineapple fresh medium diced
  • 1 cup  apple cider vinegar
  • 1/2 cup filtered water
  • 1 jalapeño  sliced thinly
  • 1 Tablespoon  black peppercorns
  • 1 bay leaf
  • 1 Tablespoon  agave  dark, raw blue 
  • 1 teaspoon honey
  • 1/4 teaspoon kosher salt

Shrimp Seasoning

  • 2 teaspoons Mexican oregano
  • 1/4 teaspoon garlic powder
  • 2 teaspoons New Mexico chili powder

Crema Mix for Slaw

  • 1 cup Mexican crema   light 2.5g fat
  • 1 teaspoon pineapple vinegar
  • pinch kosher salt
  • 1 chipotle finely minced and pasted + 1 teaspoon of adobe sauce

Instructions
 

Pickled Pineapple Vinegar

  • Combine Vinegar, water, agave, honey, and salt into a small saucepan.  Bring ingredients to boil on high heat. 
    In the meantime, add the pineapple, sliced jalapeño, peppercorns, and bay leaf to a medium mason jar.
    Add vinegar ingredients from the saucepan to the mason jar. Let cool, close the top, and refrigerate for at least 24 hours. Flavor develops best after 48 hours. 

Crema Mix for Slaw

  • Combine all cream mixture in a small bowl. Refrigerate.
    Remove the first couple of cabbage layers. Cut each cabbage in half. Angle your knife at the base of the cabbage and remove the core. Cut cabbage halves in half again. Using a knife or a mandolin, thinly slice cabbage and reserve in a large bowl. You should end up with a generous four cups of shredded cabbage. Add sliced scallion, reserving some for garnish. Add cilantro, reserving some for garnish. Combine the cream mixture with the slaw. Refrigerate. 
    Roughly chop fresh cilantro and reserve in a small bowl. Cut radishes into thin rounds and place them in a small bowl.  Cut limes into quarters, set them aside in a small bowl. 
    Note: Double the crema mixture if you prefer a heavier coating on the slaw.

Shrimp Seasoning

  • Combine shrimp Seasoning mixture in a small bowl. Reserve.
    Toss shrimp with olive oil and sprinkle each side with the seasoning mixture and freshly ground black pepper. Brush tortillas with a bit of olive oil, wrap in tin foil, and warm on the grill. 

Assemble Tacos

  • Serve shrimp tacos deconstructed for everyone to make their own, or you can pre-assemble each taco. Add 3 ounces of shrimp to each grilled taco. Finish with the slaw, cilantro, avocado, corn, green onion, queso fresco, radish, pickled jalapeño, chili threads, extra crema mixture, and hot sriracha sauce. 
    Note: Lightly splash a little extra pineapple vinegar and salt on the slaw after assembling the tacos. 
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