Ceviche-Marinated & Grilled Louisiana Shrimp Tacos Recipe – shrimp marinated in a mixture of tomato juice, lime juice, red onion, cilantro and chili powder. Marinate for 20 minutes and grill for 6 minutes to finish cooking. To assemble the tacos, we grilled a few corn tortillas and topped them with shrimp, sour cream, cabbage and salsa. SO good! Better than any restaurant!
If you follow the blog, you already know that we don’t have a lot of seafood recipes, but we are working on adding more. We love to grill, so our first recipe in our new seafood series had to be a grilled seafood recipe. I think these Ceviche-Marinated and Grilled Louisiana Shrimp Tacos are a great start! These tacos were SO good and were ready in under 30 minutes! They tasted better than any shrimp tacos we’ve ever eaten in a restaurant!!
We used Louisiana shrimp.
Louisiana boasts a network of waterways including two alluvial deltas, rich estuaries, brackish bayous and lakes meeting the Gulf of Mexico. Because of this, Louisiana produces a volume and variety of superior seafood unlike anything found elsewhere. All of these factors make Louisiana Seafood the best in the Gulf! In addition to shrimp, Louisiana Seafood offers oysters, crab, crawfish, fish, and alligator. I’ve never had alligator, but I hear it tastes like chicken. Maybe I would like it!
The shrimp tasted so fresh! You would have sworn you were eating it on the beach!
Chicken Legs has already been browsing the Louisiana Seafood site for more recipes! Check them out at www.LouisianaSeafood.com/recipes.
We have a fancy new grill basket, so I guess we have no excuses to not grill more seafood.
For the Ceviche-Marinated and Grilled Louisiana Shrimp Tacos we marinated the shrimp in a mixture of tomato juice, lime juice, red onion, cilantro and chili powder. We let the shrimp hang out in the fridge for about 20 minutes and then grilled them for about 6 minutes. To assemble the tacos, we grilled a few corn tortillas and topped them with shrimp, sour cream, cabbage and salsa.
They were SO good. Seriously delicious!
Make them this weekend. You will thank me, I promise.
Ceviche-Marinated and Grilled Louisiana Shrimp Tacos
serves 4 (Printable Recipe)
24 jumbo Louisiana shrimp, peeled and deveined
¼ cup lime juice
1 cup cilantro, chopped
2 cups tomato juice
1 cup red onion, chopped
1 Tbsp chili powder
8 corn tortillas
½ lb red cabbage, shredded
¼ cup tomato salsa
¼ cup low fat sour cream
Preheat grill or grill pan to high heat.
Mix lime juice, cilantro, tomato juice, onion and chili powder in a bowl. When fully mixed, add in the peeled and deveined Louisiana shrimp, cover and refrigerate for 20 minutes.
Remove shrimp from marinade and place them on the hot grill. Cook until the shrimp are done, 4 to 6 minutes. Remove shrimp from the grill and place them aside.
Lay the tortillas, a few at a time, over the hot grill until warm, 20 to 30 seconds. Stack on top of each other on a plate.
On each tortilla, place 3 shrimp, shredded cabbage, salsa and sour cream. Fold in half.