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Tacos Recipe

Name: Shore Grill And Grottos Tacos Recipe
Cook time: 35 min
Total time: 35 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 12 pieces small corn tortillas (6-inch); 0.5 cups fresh cilantro; 0.5 cups white onion; 2 pieces limes; 4 pieces radishes (optional, thinly sliced); 0.25 cups favorite hot sauce or salsa; 0.75 cups cotija or queso fresco (crumbled); 1 tbs vegetable oil (for warming tortillas); 1 lbs large shrimp (peeled, deveined, tails off); 2 tbs olive oil; 2 tbs fresh lime juice; 1 tbs orange juice; 2 cloves garlic (minced); 1 tsp chili powder; 0.5 tsp smoked paprika; 0.5 tsp ground cumin; 1 tsp kosher salt; 0.5 tsp black pepper; 3 cups green cabbage (finely shredded); 1 pieces carrot (grated); 0.25 cups mayonnaise; 0.25 cups Greek yogurt (or more mayo); 1 tbs apple cider vinegar; 1 tsp honey; 0.5 tsp salt; 0.25 tsp black pepper; 1 pieces ripe avocado; 0.25 cups sour cream or Mexican crema; 1 tbs lime juice; 0.25 tsp salt

Inspired by Shore Grill And Grotto

Time35m

Serves6

Come for the tacos and margaritas, stay for the vibes with friends and family by the water.

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Ingredients

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Corn Tortillas & Finishings

12 pieces small corn tortillas (6-inch)

1/2 cups fresh cilantro

1/2 cups white onion

2 pieces limes

4 pieces radishes (optional, thinly sliced)

1/4 cups favorite hot sauce or salsa

3/4 cups cotija or queso fresco (crumbled)

1 tbs vegetable oil (for warming tortillas)

Protein: Citrus-Chili Shrimp

1 lbs large shrimp (peeled, deveined, tails off)

2 tbs olive oil

2 tbs Fresh lime juice

1 tbs Orange juice

2 cloves Garlic (minced)

1 tsp Chili powder

1/2 tsp Smoked paprika

1/2 tsp Ground cumin

1 tsp kosher salt

1/2 tsp black pepper

Quick Slaw

3 cups green cabbage (finely shredded)

1 pieces carrot (grated)

1/4 cups Mayonnaise

1/4 cups Greek yogurt (or more mayo)

1 tbs Apple cider vinegar

1 tsp Honey

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Optional Avocado Crema

1 pieces ripe avocado

1/4 cups sour cream or Mexican crema

1 tbs ReaLime juice

1/4 tsp Celtic sea salt

1 tsp water (to thin)

Method

Quick Slaw

Make the slaw

In a medium bowl combine shredded cabbage and grated carrot. In a small bowl whisk together mayonnaise, Greek yogurt, apple cider vinegar, honey, salt and pepper. Pour dressing over cabbage, toss to coat. Taste and adjust seasoning. Cover and refrigerate while you prepare the rest (minimum 15 minutes).

Citrus-Chili Shrimp

Marinate shrimp

Pat shrimp dry with paper towels. In a bowl combine olive oil, lime juice, orange juice, minced garlic, chili powder, smoked paprika, cumin, kosher salt and black pepper. Add shrimp and toss to coat. Let sit 10–15 minutes (do not exceed 30 minutes or shrimp will begin to cure).

Cook shrimp

Heat a large skillet or grill pan over medium-high heat until hot. Add a drizzle of oil if pan is dry. Add shrimp in a single layer (work in batches if necessary). Cook 1–2 minutes per side until pink and opaque and lightly charred edges form. Remove to a plate and keep warm.

Avocado Crema (optional)

Blend crema

Scoop avocado into a blender or bowl. Add sour cream, lime juice, salt and a splash of water. Blend or whisk until smooth and creamy, adding more water a teaspoon at a time to reach drizzling consistency. Taste and adjust salt/lime.

Tortillas & Assembly

Warm tortillas

Heat a dry skillet over medium-high heat. Lightly brush each corn tortilla with a little vegetable oil (about 1/2 tsp) and warm 20–30 seconds per side until pliable and slightly charred. Keep wrapped in a clean towel or foil to stay warm.

Assemble tacos

Place 2 warmed tortillas on each plate. Divide shrimp evenly (about 3–4 shrimp per taco depending on size). Top with a generous spoonful of quick slaw, a drizzle of avocado crema (if using), sprinkle with crumbled cotija, chopped cilantro and diced white onion. Serve with lime wedges and hot sauce on the side.