Grilled Shrimp Tacos with Spicy Mexican Crema
Recipe makes 8 shrimp tacos. *I highly recommend purchasing fresh (not frozen) shell-on shrimp if you can.
Servings: 8
Ingredients
For the crema:
- 1/4 cup mayonnaise
- 1/4 cup mexican crema or sour cream
- 1 to 2 tablespoons fresh lime juice + more if needed
- 1 teaspoon kosher salt
- 2 tablespoons fresh cilantro finely chopped + more for garnish
- 1/4 cup feta cheese + more for garnish
- 1 teaspoon chipotle chili powder
For the tacos:
- 24 fresh shrimp peeled and tails removed*
- vegetable oil
- kosher salt
- 8 small flour tortillas warmed
- fresh romaine or green leaf lettuce shredded
- 3 to 4 grilled corn on the cobs with corn cut from the cob after grilling
- Special equipment: wooden skewers soaked in water or stainless steel skewers
Instructions
For the crema:
- Using a small mixing bowl, mix together the mayonnaise, sour cream, lime juice, salt, cilantro, feta cheese and chipotle chili powder. Taste and adjust any ingredients according to your taste.
For the tacos:
- Fire up your grill. Thread about 6 shrimp (through top and tail, leaving shrimp curled), onto each skewer, without leaving space between shrimp. Brush shrimp with vegetable oil and sprinkle evenly with just a little salt.
- Grill shrimp skewers on one side and flip after 2 minutes and grill until pink, for about 2 to 3 minutes. Remove from grill.
- To assemble the tacos: lay down your warmed flour tortilla, lay in some fresh shredded lettuce, top with about 3 grilled shrimp, sprinkle on the corn and top with the spicy Mexican crema, some more feta cheese and cilantro and feel free to squeeze a little more lime juice on before serving. Enjoy while warm!