Grilled Shrimp Tacos
 Grilled Shrimp Tacos are on the menu today! Even though summer is coming to a close, I find myself still in full-swing grilling season. The nights are getting longer and the days are starting to get cooler. Those are my favorite times to cook over fire. While I tend to lean towards hearty steaks, stews and chilis during the fall and winter months, there is this awkward time in the beginning of September where I still crave hearty summer grilling food. So I decided to grab myself a bag of Cowboy Charcoal and make Grilled Shrimp Tacos for dinner tonight. Post Sponsored by Cowboy Charcoal Why You’ll Love Grilled Shrimp Tacos Now, you might be thinking that Grilled Shrimp Tacos are just summer food, but you would be wrong. When you turn up the heat with chipotle powder, onions, cilantro, and red cabbage, you’ll think twice about having this delicious shrimp recipe in the cooler temperatures too! Grill them right over the hot Cowboy Charcoal so they get a nice caramelization and smoky flavor. I like to cook a lime half at the same time as the shrimp. This will heat up the lime, bring in some great flavor and allow me to squeeze that juice on top of the Grilled Shrimp Tacos once they are done. The key to this Grilled Shrimp Taco is cooking the corn tortillas right. I like to place two tortillas on top of each other right on the grill. Using two tortillas allows the corn to get crunchy on the outside but remain soft on the inside. This makes for that perfect bend in your Grilled Shrimp Tacos. Let the shrimp cook on medium high heat for 30 seconds per side to heat up and be fresh. Layer that taco with onion, cilantro, crunchy cabbage, fresh avocado, sour cream, and fresh lime juice for a savory and zesty flavor throughout the meal! Ingredients for Grilled Shrimp Tacos If you’re wondering what to include in your grilled shrimp tacos, then here’s some good news, the opportunities are endless! For this shrimp recipe, I season the shrimp with sea salt, chipotle powder, onion powder, and grilled lime. Then, I put my grilled shrimp in corn tortillas and load up the tacos with red cabbage, white onion, fresh cilantro, sour cream, and sliced avocado. How to Make Grilled Shrimp Tacos These easy shrimp tacos are the perfect weeknight dinner for any lover of Mexican food! In a small bowl, add the shrimp, chipotle powder, onion powder and fine sea salt. Squeeze one half of a lime on top, add a couple pinches of cilantro and mix thoroughly. Use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once charcoal is white hot, push into one flat pile for direct grilling. Place shrimp on the grill grate over medium heat and let cook for 2 minutes per side. Pull off once the shrimp are no longer translucent. When shrimp are done, place corn tortillas on the grill for 30 seconds per side to heat up. Tip: Place 2 tortillas on top of each other and place on grill top. This will give you warm tortillas with a crunchy outside and a soft inside. Can I Modify This Recipe? Absolutely! Taco Tuesday at your house should be modified to your taste. Whether you want to sub in some flour tortillas, beef them up with some black beans, or throw on some pico de gallo, making seafood tacos fit your family is the best way to make sure everyone loves this healthy weeknight meal. Add any of your favorite taco toppings to this shrimp taco recipe and they’ll really shine! ▢ 1 lb of shrimp deveined▢ ½ cup of red cabbage chopped▢ ½ cup of white onion diced▢ ¼ cup of cilantro chopped▢ 1 tbsp of fine sea salt▢ 1 tbsp of chipotle powder▢ 1 tbsp of onion powder▢ 2 limes halved▢ Corn tortillas▢ Sour cream▢ Avocado sliced ▢ 1 lb of shrimp deveined ▢ ½ cup of red cabbage chopped ▢ ½ cup of white onion diced ▢ ¼ cup of cilantro chopped ▢ 1 tbsp of fine sea salt ▢ 1 tbsp of chipotle powder ▢ 1 tbsp of onion powder ▢ 2 limes halved ▢ Corn tortillas ▢ Sour cream ▢ Avocado sliced In a bowl, add the shrimp, chipotle powder, onion powder, & fine sea salt. Squeeze one half of a lime on top, add a couple pinches of cilantro and mix thoroughly.Use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once charcoal is white hot, push into one flat pile for direct grilling.Place shrimp on grill and let cook for 2 minutes per side. Pull off once done.When shrimp are done, place corn tortillas on grill for 30 seconds per side to heat up. Tip: Place 2 tortillas on top of each other and place on grill to. This will give you a crunchy outside with a soft inside.Layer tacos with tortilla first, shrimp without tails, onions, cilantro, red cabbage, sliced avocado and sour cream if desired. Add lime wedges to the side for more flavor.Serve & enjoy! In a bowl, add the shrimp, chipotle powder, onion powder, & fine sea salt. Squeeze one half of a lime on top, add a couple pinches of cilantro and mix thoroughly. In a bowl, add the shrimp, chipotle powder, onion powder, & fine sea salt. Squeeze one half of a lime on top, add a couple pinches of cilantro and mix thoroughly. Use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once charcoal is white hot, push into one flat pile for direct grilling. Use some Cowboy Hardwood Lump Charcoal to light fire and let burn for 10-15 minutes. Once charcoal is white hot, push into one flat pile for direct grilling. Place shrimp on grill and let cook for 2 minutes per side. Pull off once done. Place shrimp on grill and let cook for 2 minutes per side. Pull off once done. When shrimp are done, place corn tortillas on grill for 30 seconds per side to heat up. Tip: Place 2 tortillas on top of each other and place on grill to. This will give you a crunchy outside with a soft inside. When shrimp are done, place corn tortillas on grill for 30 seconds per side to heat up. Tip: Place 2 tortillas on top of each other and place on grill to. This will give you a crunchy outside with a soft inside. Layer tacos with tortilla first, shrimp without tails, onions, cilantro, red cabbage, sliced avocado and sour cream if desired. Add lime wedges to the side for more flavor. Layer tacos with tortilla first, shrimp without tails, onions, cilantro, red cabbage, sliced avocado and sour cream if desired. Add lime wedges to the side for more flavor. Serve & enjoy! Serve & enjoy! Equipment Needed: Cowboy Charcoal, grill, tongs, bowl, and fire starters. Calories: 353kcal | Carbohydrates: 33g | Protein: 50g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 365mg | Sodium: 3858mg | Potassium: 932mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1572IU | Vitamin C: 17mg | Calcium: 237mg | Iron: 3mg Categorized as:Blog, Campfire Cooking Recipes, Dinner Recipes, Dinner Recipes, app, Fish & Seafood Recipes, Grill Recipes, Lunch Recipes, Recipes, Recipes By Course, Recipes By Ingredient Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!