The Chef

Restaurants

Meals

Drinks

Restaurants›The Dirty Bird›Shrimp Tacos Recipe

Shrimp Tacos Recipe

Name: The Dirty Birds SHRIMP TACOS Recipe
Cook time: 30 min
Total time: 30 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 12 count large shrimp (peeled, deveined, tails removed); 2 tbs olive oil; 1 tbsp lime juice; 1 tsp garlic (minced); 1 tsp chili powder; 1 tsp smoked paprika; 0.5 tsp ground cumin; 0.5 tsp salt; 0.25 tsp black pepper; 3 count flour tortillas (6-inch); 1 cup shredded romaine lettuce; 0.5 count ripe tomato (diced); 2 tbsp red onion (finely diced, optional); 2 tbsp fresh cilantro (chopped, optional); 2 count lime wedges; 0.25 cup mayonnaise; 2 tbsp sour cream; 1 tsp hot sauce (or chipotle sauce); 0.5 tsp adobo or chipotle in adobo (minced, optional); 1 tsp lime juice; 0.5 tsp honey (or sugar); 0.25 tsp salt; 0.125 tsp black pepper; 2 tbsp crumbled cotija or feta cheese; 1 tbsp pickled jalapeños (sliced)

Inspired by The Dirty Bird

Time30m

Serves3

Three flour tortillas filled with lettuce, tomato and seasoned grilled shrimp, topped with our dirty sauce

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Shrimp & Marinade

12 count large shrimp (peeled, deveined, tails removed)

2 tbs olive oil

1 tbsp ReaLime juice

1 tsp Garlic (minced)

1 tsp Chili powder

1 tsp Smoked paprika

1/2 tsp Ground cumin

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Tortillas & Filling

3 count flour tortillas (6-inch)

1 cup shredded romaine lettuce

1/2 count ripe tomato (diced)

2 tbsp red onion (finely diced, optional)

2 tbsp fresh cilantro (chopped, optional)

2 count Lime wedges

Dirty Sauce (topping)

1/4 cup Mayonnaise

2 tbsp Sour cream

1 tsp hot sauce (or chipotle sauce)

1/2 tsp adobo or chipotle in adobo (minced, optional)

1 tsp ReaLime juice

1/2 tsp honey (or sugar)

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Finishing (optional)

2 tbsp crumbled cotija or feta cheese

1 tbsp pickled jalapeños (sliced)

Method

Shrimp & Marinade

Prepare marinade

In a medium bowl combine 2 tbs olive oil, 1 tbsp lime juice, 1 tsp minced garlic, 1 tsp chili powder, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp salt and 1/4 tsp black pepper. Whisk until blended.

Marinate shrimp

Add 12 large shrimp to the marinade and toss to coat evenly. Cover and refrigerate for 10–20 minutes (no more than 30 minutes) to avoid over-marinating.

Grill or pan-sear shrimp

Preheat a grill or a heavy skillet over medium-high heat. If using a skillet, add 1 tsp oil and heat until shimmering. Cook shrimp in a single layer 1–2 minutes per side until opaque and just cooked through (internal temp ~120–135°F / 49–57°C). Remove from heat and keep warm.

Dirty Sauce (topping)

Make the dirty sauce

In a small bowl combine 1/4 cup mayonnaise, 2 tbsp sour cream, 1 tsp hot sauce, 1/2 tsp minced chipotle in adobo (if using), 1 tsp lime juice, 1/2 tsp honey, 1/4 tsp salt and 1/8 tsp black pepper. Whisk until smooth and adjust heat/sweetness to taste. Refrigerate until ready to use.

Tortillas & Assembly

Warm tortillas

Warm 3 flour tortillas: on a dry skillet over medium heat about 20–30 seconds per side until pliable and lightly charred in spots, or wrap in foil and heat in a 350°F oven for 5–7 minutes, or microwave covered with a damp towel for 20–30 seconds.

Prepare fillings

Divide 1 cup shredded romaine evenly among the three tortillas (about 1/3 cup each). Top each with diced tomato (about 1.5 tbsp per tortilla), and optional 2 tbsp total finely diced red onion and 2 tbsp chopped cilantro distributed across tacos.

Assemble tacos

Place 4 cooked shrimp on each tortilla (12 shrimp total). Drizzle about 1.5 tbsp dirty sauce over each taco (use remaining sauce as desired). Squeeze a little lime over the shrimp.

Finish & serve

If desired, sprinkle 2 tbsp crumbled cotija or feta across the tacos and add pickled jalapeño slices. Serve immediately with extra lime wedges and any remaining sauce on the side.