These juicy grilled shrimp tacos have an easy Tex-Mex marinade and a few simple toppings including a quick jalapeno arugula slaw. The perfect summer taco!
1 pound large shrimp (21-35 count)
2 tablespoons olive oil
1/2 teaspoon chili powder
1/2 teaspoon cumin powder
1/2 teaspoon kosher salt
1/2 lime, juice only
12 Small flour tortillas
Cotija cheese, crumbled
Quick Arugula Slaw:
3 cup baby arugula
1/2 cup fresh cilantro
1 jalapeno, sliced thin
1/2 small red onion, sliced thin
1/2 lime, juice
pinch of salt
- Peel shrimp and combine in a bowl with olive oil, chili powder, cumin, lime, and salt. Stir together and let sit for a few minutes and then skewer shrimp onto skewers. If you are using bamboo skewers, soak them in water before using so they don’t burn as much.
- Make slaw by stirring together arugula, fresh cilantro, slivered onion and jalapeno with lime and salt. Prepare other toppings.
- Preheat grill for direct heat grilling. Add shrimp skewers and grill for about 2 minutes per side until the shrimp are cooked through. I also like to grill the tortillas for a few seconds to warm them through and give them some grill marks.
- Make tacos while the shrimp are still hot by spreading some sour cream on a tortilla and topping with arugula slaw. Add a few shrimp to each taco and top with ripe avocado and cotija cheese.