Ceviche-Marinated & Grilled Louisiana Shrimp Tacos {Giveaway}

Ceviche-Marinated & Grilled Louisiana Shrimp Tacos Recipe

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!
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!!

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!
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.
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!
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 & 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!



Ceviche-Marinated and Grilled Louisiana Shrimp Tacos
serves 4
(Printable Recipe)

  • 24 jumbo Louisiana shrimp, peeled and deveined
  • 1/4 cup lime juice
  • 1 cup cilantro, chopped
  • 2 cups tomato juice
  • 1 cup red onion, chopped
  • 1 Tbsp chili powder
  • 8 corn tortillas
  • 1/2 lb red cabbage, shredded
  • 1/4 cup tomato salsa
  • 1/4 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.

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Comments

  1. I'm allergic to shellfish and don't like seafood, but my husband loves it. And he loves when I make him oyster stew. I use a small jar of oysters, milk, butter, some seasonings and Worcestershire sauce. So simple and he loves it.

  2. My favorite is a classic lobster roll!!! Yum!!!

    INGREDIENTS:
    1 – 1 1/2 pound lobster, cooked, (meat removed and checked for shell particles) cut or torn into pieces
    1 scant tablespoon mayonnaise
    1 frankfurter roll or hot dog bun with sides cut off (just remove a tiny bit from the sides or they will fall apart)
    1 teaspoon butter
    celery

    DIRECTIONS:
    Toss the lobster meat with the mayonnaise. Chill.

    Heat skillet and butter the outside of the roll. Place roll in the skillet and grill till lightly golden on each side.

    Open the roll and place lobster claws on either side, fill the middle with the rest of the lobster.

  3. I love ceviche! This is my favorite recipe CEVICHE

    Serves 4

    5 limes, juiced
    1/2 lb fillet of boneless whitefish, cut into 1/2" dice
    1/2 lb crabmeat, cleaned of cartilage
    1/2 lb med uncooked shrimp, peeled, cut into 1/2" dice
    2-3 jalapenos, seeded, finely chopped
    2 med tomatoes, seeded, diced
    1/2 med onion, finely diced
    2 T celery, diced
    2 T cilantro, chopped
    1 tsp olive oil
    1 tsp salt
    1/2 tsp dried oregano
    1 avocado, cut into thin strips

    1. Pour lime juice into a glass or non-corrosive bowl. Add the fish, crabmeat and shrimp; stir gently. Refrigerate, stirring occasionally, 4 hours, or until seafood is opaque and "cooked". (The seafood in this recipe is not cooked over heat.)

    2. Add the jalapenos, tomatoes, onion, celery, cilantro, olive oil, salt and oregano; mix gently. Serve at once. Or refrigerate at least 30 minutes or up to 4 hours. Transfer ceviche to a platter; garnish with avocado slices.

  4. I love that grill basket – need one of those! We make tilapia tacos a lot. Its a mild fish, fries well, and is so good on corn tortillas with homemade pico de gallo, mont jack cheese, and guacamole. YUM. I would eat one right now…

  5. We created our favorite shrimp in 2005 when South Florida was hit with 2 Hurricanes. After we lost power , our shrimp was the first to defrost. We marinated the shrimp in our favorite Italianarimade, fired up the gas grill and grilled the shrp. "Hurricane Shrimp" was born !!!
    We invited our neighbors over for happy hour and served put shrimp. Helped us all through a rough time

  6. Ruby Tuesday makes a dish I love called New Orleans Seafood. Going out can get super pricey so I found a copycat recipe for it and that is my favorite seafood dish.

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