Disclaimer: I don’t cook with measurement or time, I use site and taste. This is to be used as a guide, where my measurements will always be an estimated guess. I suggest that you season your food to your liking and taste buds. It’s supposed to be fun, not exact. Ingredients can be substituted for a low-calorie version as well.
Makes 6 small tacos.
Prep Time: Approx. 20 minutes
Cook Time: Approx. 10-20 minutes (depending on your grill)
What you will need:
- 6 Soft Shell Tortillas (the smaller ones – I used flour tortillas)
- Approx. 6 Skewer Sticks
- Grill (I used a George Forman Grill)
- Approx. 1/2 cup Feta Cheese
- Approx. 3 tbsp Extra Virgin Olive Oil
- 1 lbs of raw shrimp
- I package of McCormick Zesty Garlic Shrimp Taco Seasoning Mix
- 1 lime for the juice
- Approx. 2/3 cup Sour Cream (or greek yogurt)
- Approx. 1 tsp Ground Chipotle Seasonings (slightly spicy, so use accordingly with your taste buds)
- Approx. 1 tsp Chopped Fresh Cilantro
- Approx. 1/2 cup Red Onion
- Approx. 1/2 cup Chopped Cherry tomatoes
- Approx. 1 cup Shredded cabbage (cole slaw mix)
- 1/4 cup Taco Sauce
First, rinse your shrimp and drain the excess water, then cut off the tails and discard.
Raw shrimp looks so gross to me, but I’ve learned to move on…
I like to mix my ingredients in a large baggie (freezer storage size) so I can feel my protein and know that every inch is covered with seasoning. You can also use a mixing bowl.
Mix the raw shrimp, olive oil, and shrimp taco seasoning package into a baggie. Also squeeze in about 2 tbsp of fresh lime juice into the bag. Mix it all together until all of the shrimp are thoroughly covered.
Note: I did NOT follow the instructions on the back of the seasoning package. I don’t even know what it says.
Let the shrimp sit in the freezer for about 15 minutes to chill and soak in the flavor.
While that is chilling, make your Chipotle Sour Cream sauce.
Mix in a bowl the sour cream, ground chipotle powder, juice from the other half of the lime, and the chopped cilantro.
Mix all of that together and let it chill in the fridge until you’re ready to dab it on your tacos.
Remove your shrimp from the freezer and start to place them on your skewers.
Place your shrimp skewers on your heated grill, and let them cook until the shrimp edges turn orange in color, and the insides appear almost white. You’ll probably flip them about 4 times for an even golden orang/white color.
I forgot to take a picture of the shrimp when it was done, but here’s the gist from a photo found on Google then Seafood Grilling
While that is cooking, chop up your onion and tomatoes and set those off to the side.
I like to warm up my tortillas in the microwave for about 30 seconds. Seems like it makes them soft and cuddly like small warm blankets for food.
When the tortillas are warm, and the shrimp is off the grill, put about six shrimp on a tortilla then layer on everything else.
I like to use this order (from bottom to top):
- Shredded cabbage
- Chipotle Sour Cream Sauce
- Taco Sauce
- Feta Cheese
Now, you’re ready to eat!
“I hope you enjoy eating it more than you like cooking it. #ihatecooking.”