Simple Grilled Chili Shrimp Soft Tacos

I’ve mentioned my love of frozen raw shrimp before. Purchase them on sale (usually buy one/get one), use what you need, keep the rest frozen for a future meal!

 

Need dinner in less than 30 minutes? Who doesn’t. Here’s one of my go-to meals that start with those shrimp:

 

Grilled Chili Shrimp Soft Tacos

Shrimp+Tacos

 
{Print this recipe}

Prep: 5 minutes | Cook: 10 minutes | Serves: 2-4
 

Ingredients
24 large shrimp (thawed, peeled & tails removed)
2 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons lemon juice
6 flour tortillas
1 small tomato, diced
1/2 medium onion, diced
1 cup shredded cheddar cheese
1 cup seasoned rice*
1 14.5 ounce can refried beans, warmed
1/4 cup sour cream

 

Directions
Wrap the tortillas in aluminum foil and place in oven at 325 degrees to warm while you make the rest of the meal.

 

Warm a grill pan with olive oil (or a large skillet) over medium-high heat for 2 to 3 minutes. Meanwhile, sprinkle one side of the shrimp with chili powder, salt and pepper. Place the shrimp seasoned-side down in the grill pan and cook for 2 minutes. Sprinkle with salt and pepper, squirt with lemon juice, and then flip. Cook for an additional 2 minutes.

 

Build the tacos with shrimp, beans, rice, cheese, tomato, onion and sour cream. Serve hot!

 

Makes 6 soft tacos.
 
*Seasoned rice in our house includes parsley or cilantro, garlic salt, pepper – add while fluffing the rice after it’s cooked.
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Comments

  1. says

    I ate shrimp while I was pregnant, but you hear varying degrees of caution. It’s kind of a personal decision, I suppose. The big worries with seafood are, don’t eat it raw, and watch the mercury levels. Probably not a bad idea to double-check though. Amazing how quickly the guidelines change in just a few years. :)

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