Sunday, June 24, 2012

Shrimp Tacos

As the heat and humidity go up I wanted to make something that wouldn't heat up the kitchen. Here is what I made.
Shrimp Tacos
1/2 pound of shrimp, peeled and deveined
1/2 tsp chipotle powder or smoked paprika if you don't want the spicy flavor
1/2 cup shredded red cabbage
Guacamole and salsa to taste click here for recipes
2 tbs queso fresco
1 tbs Sour Cream
1/2 ear corn on cob, grilled and then kernels removed
1 tbs cilantro, chopped, used as garnish
Nonstick spray
2 tortillas, grilled for about 15 seconds

Preheat the grill to medium.
Sprinkle shrimp with chipotle or smoked paprika. When grill is hot put corn on grill and cook until it gets grill marks on one side and rotate until all sides are grill marked then set aside and let it cool. While corn is cooking put shrimp on the grill. Cook shrimp for 2 to 3 minutes then flip them over and cook for another minute or 2. Spray both sides of the tortillas with no stick spray. Place on grill for 15 seconds flip and cook for another 5 or 10 seconds. You want them heated through with little spots of color you don't want them crisp. Cut the kernels off the corn.
Place cabbage, on tortilla and top with shrimp. Add the queso fresco, corn, salsa guacamole and any other taco toppings you like.

11 comments:

  1. Really, it doesnt get much better than this for healthy tasty and fantastic food that satisfys.. I would eat so many of these I would blow the diet! This is a great.. amazing ingredients for anyone trying to maintain a healthy delicious diet this is it!!! NICE JOB!

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  2. Wow, this sounds really, really good. Love the combination of flavors and grilled shrimp, well, how can you go wrong?

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  3. Very concise! Congratulations on making the foodbuzz Top 9!

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    1. Thanks! Glad to see you joined the Food Bloggers Network,, not a lot of active men over there.

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  4. Please tell us the calorie count for one of these. Thanks.

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    1. Gita, I wish I could include the calories but I don't have the software to calculate them. On a recipe like this it would be hard to calculate as I have no way to measure how much sour cream, guacamole, etc you would add. A rough estimate would be 120 for 8 inch tortilla, 50 for shrimp, cabbage 6, salsa 12 (2 tbs), Queso Fresco 41, Light Sour Cream 17 (1 tbs), corn 20 for a total of 266.

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  5. Wow - even though its a rough guesstimate, that calorie count looks attractively low - even if I doubled it by having two!
    Okay, now Mussels AND shrimp tacos are on the menu.

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  6. There's nothing like cilantro to make the heat and humidity more tolerable!

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  7. Definitely a great hot weather dish. Gotta find some authentic queso fresco-- that totally makes this!

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