5-Ingredient Cholula & Lime Shrimp Tacos

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Another quick and easy grilled dinner for you. Throw the shrimp on the grill (or you can sear them in a skillet) for 1 1/2 minutes per side, char your tortillas, and load your tortillas full of avocado, cotija, and whatever other toppings you love. Dinner is served in 30 minutes!

5-Ingredient Cholula & Lime Shrimp Tacos

Servings 4 people

Equipment

  • 1 large mixing bowl
  • 1 outdoor grill, grill pan, or skillet

Ingredients

  • tbsp  cholula hot sauce
  • Zest and juice of 1 lime
  • tbsp  neutral cooking oil (grapeseed, avocado, olive, etc.)
  • 3/4  tsp  kosher salt
  • 1 pound (21/25 per pound) peeled, deveined shrimp
  • 8 to 12  corn or flour tortillas
  • Toppings: sliced or mashed avocado, thinly sliced radishes, cotija or feta cheese, extra lime wedges, diced white onion, diced tomatoes, pickled red onions

Substitutions:

  • Cholula:  any hot sauce! Crystal, sriracha, Cholula chipotle… anything goes.
  • Lime zest and juice:  a lemon or even an orange will work! Only use half of the orange. It will be a sweet and spicy shrimp rather than spicy and tangy.
  • Shrimp:  use chicken instead! Grill boneless, skinless breasts for 4 minutes per side, thighs for 5 to 6 minutes per side. Chop up after you let them cool for a bit.
  • Tortillas: make lettuce wraps with butter lettuce leaves, or make burrito bowls! 

Instructions

  • In a large bowl, whisk together 2 tablespoons hot sauce, the zest and juice of 1 lime, 1 tablespoon oil, and 3/4 teaspoon kosher salt. Toss in 1 pound of peeled, deveined shrimp until coated.
  • Allow to marinate at room temperature for 20 minutes. Meanwhile, preheat your outdoor grill or skillet to medium-high.
  • Shake off as much marinade as possible, then grill or sear the shrimp for 1 1/2 minutes per side, until charred and cooked through. My grill grates are close enough together that the shrimp don’t fall through, but if yours are far apart, skewer the shrimp before grilling.
  • While the shrimp are cooking, char the tortillas over indirect heat on the grill, or over the direct flame on the stovetop. Watch them closely – they’ll burn quickly!
  • Build your tacos by piling in the shrimp and your desired toppings!
  • tbsp  cholula hot sauce
  • Zest and juice of 1 lime
  • tbsp  neutral cooking oil (grapeseed, avocado, olive, etc.)
  • 3/4  tsp  kosher salt
  • 1 pound (21/25 per pound) peeled, deveined shrimp
  • 8 to 12  corn or flour tortillas
  • Toppings: sliced or mashed avocado, thinly sliced radishes, cotija or feta cheese, extra lime wedges, diced white onion, diced tomatoes, pickled red onions

Substitutions:

  • Cholula:  any hot sauce! Crystal, sriracha, Cholula chipotle… anything goes.
  • Lime zest and juice:  a lemon or even an orange will work! Only use half of the orange. It will be a sweet and spicy shrimp rather than spicy and tangy.
  • Shrimp:  use chicken instead! Grill boneless, skinless breasts for 4 minutes per side, thighs for 5 to 6 minutes per side. Chop up after you let them cool for a bit.
  • Tortillas: make lettuce wraps with butter lettuce leaves, or make burrito bowls! 

Notes

  • These shrimp are also delicious served as skewers with coconut rice and lots of toppings!
Author: Caroline Chambers

Join the Conversation

  1. Lisa Jolaine Gayley-Gray says:

    Hi Caroline! Do you have a recipe for pickled onions? Thanks

    1. caroline chambers says:

      hi lisa! yes – it’s linked above, in the toppings line where it says pickled red onions! SO GOOD!

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