Guy Fieri's Grilled Shrimp Tacos

"from Regis & Kelly's Healthy Hearty Super Bowl recipes 2008"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
20mins
Ingredients:
19
Serves:
8
Advertisement

ingredients

Advertisement

directions

  • In medium bowl, combine lime juice, tequila, cumin, salt, and pepper; mix thoroughly. Add the shrimp and toss to coat. Marinate for 10 minutes.
  • Warm tortillas on grill or pan. Cover with a towel to keep warm.
  • In a medium Dutch oven, heat the canola oil to 350 degrees F.
  • Remove shrimp from marinade, shake off excess, grill for 4 to 5 minutes, or until light golden brown.
  • Mix cabbage, cilantro and onion. Stack 2 tortillas; place 1/8th of shrimp on top of each, and top with cabbage mixture and Pico de Gallo, serve immediately.
  • Directions for Pico de Gallo:

  • In a bowl, mix all ingredients, season with salt and pepper and refrigerate for 1 hour for flavors to meld.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Really good! Instead of plain slaw I made a lime slaw. Shredded cabbage, 1/4 cup mayo, zest of one lime and juice of one lime. I also added a slice of avocado to the taco. Can't wait to make them again.
     
  2. What is the canola oil for??
     
  3. I had a party and they all vanished. Everybody loved them and it was so easy. Thanks Guy!
     
Advertisement

Tweaks

  1. I've omitted the canola oil, there seems to be no purpose for it
     

RECIPE SUBMITTED BY

<p>I'm a Canadian in New England. Humidity is not my friend.</p>
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes