After a Sunday afternoon of errands and light chores around the house, I had an intense craving for Mexican food. While Dustin and I do try to maintain a pretty healthy diet (especially with only 8 months until the wedding), I still try to be more of an intuitive eater and give my body what it wants, either in moderation or through a healthier variation. I definitely find that when I deprive myself of my cravings or cut things from my diet completely, I tend to over indulge every chance I get and feel extra crappy about it later.
Today, my body wanted Mexican food and these grilled shrimp tacos were the answer to my prayers because who ever said Mexican food had to be overly greasy and cheesy?? They were light, tangy, and oh so satisfying, without any of the guilt! These tacos are also ridiculously easy, making them the perfect, healthy addition to your Taco Tuesday rotation!
What You Need
For the Marinade:
- 1 ½ -2 pounds of shrimp, deveined and tails removed
- 1 tsp of paprika
- 1 tsp of chili powder
- 1 tsp of cumin
- 1 tsp garlic powder
- ½ tsp of cayenne pepper
- 1 tsp of salt
- 1 tsp of black pepper
- 2 tbsp of chopped cilantro
- 2 tbsp of lime juice
- 1 tbsp of olive oil
Note: The measurements for the spices in the marinade can totally be adjusted. It just depends on how flavorful you want your shrimp!
For the Creamy Chipotle Sauce:
- ½ cup of greek yogurt
- 2-3 tsp of your favorite hot sauce (we love this one from TJ’s)
- 2 tsp of fresh limejuice
- ½ tsp of salt
For the Tacos:
- Corn or small flour tortillas (we love these corn and wheat tortillas from TJ’s)
- Pico de Gallo
- Diced red onion
- Shredded Cabbage
- Fresh jalapeño
- Lime wedges
Note: These are just our favorite toppings for these tacos. Anything you like can be added!
Let’s Get Cooking
- Begin by deveining and removing the tails of your shrimp, then rinse them and set aside.
- In a ziplock bag or medium size bowl, add your paprika, chili powder, cumin, garlic powder, cayenne pepper, salt, black pepper, and cilantro for your marinade and mix it all together. Throw your shrimp in and toss until well coated. Pour in your limejuice and olive oil and toss again until well coated. Close the bag up or cover your bowl with plastic wrap and let marinade in the fridge for up to 1 hour.
- Using as many bamboo or metal skewers necessary, spear your shrimp so they lay flat on your skewer, fitting as many as you see fit on each skewer. Repeat until you’ve used all of your shrimp.
- Place your shrimp skewers directly on the grill at med-high heat for 3-4 minutes, then flip and do the same on the other side. Note: if they seem like they’re sticking, you can brush them with a little more olive oil!
- When shrimp appear to be done to your liking, you can set them aside for taco assembly.
- In a small bowl, combine all ingredients for the creamy chipotle sauce and mix well.
- Place your shrimps on your corn or flour tortillas (we like to heat the tortillas a little on the grill or on a burner on the stove to soften them). Top with salsa, onion, cabbage, avocado, cilantro, jalapeño, and a squeeze of fresh lime (or whatever else you like). Drizzle with creamy chipotle sauce and enjoy!
Tried this dish? Let me know what you think in the comments!