Guy Fieri's Grilled Shrimp Tacos

Recipe by Karen in MA
READY IN: 20mins




  • 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.