Grilled Shrimp Tacos
Here’s a light and tasty summer taco recipe that’s great for a family dinner or the next time you have guests. These tacos are delicious as is, or with different toppings. Try pico de gallo, halved cherry tomatoes, sliced radishes, onion, shredded cabbage, or even half of a grilled peach.
-
- Prep time
- 15 min
-
- Cook time
- 8 min
-
- Servings
- 4 Servings
-
- Serving size
-
1 taco
Ingredients
-
Greek yogurt (plain, non-fat)
- 1/4 cup
- 1/4 cup
-
-
light mayonnaise
- 2 tbsp
- 2 tbsp
-
-
chili powder
- 1/2 tsp
- 1/2 tsp
-
-
shrimp (peeled and deveined)
- 12 oz
- 340 g
-
-
long bamboo skewers (soaked in warm water)
- 4
- 4
-
-
olive oil
- 1 tbsp
- 1 tbsp
-
-
garlic (minced or grated)
- 2 clove
- 2 clove
-
-
lime (juiced)
- 1
- 1
-
-
salt (optional)
- 1/2 tsp
- 1/2 tsp
-
-
black pepper (ground )
- 1/4 tsp
- 1/4 tsp
-
-
corn tortillas (6-inch)
- 4
- 4
-
-
lettuce (shredded)
- 1 cup
- 1 cup
-
-
salsa verde (tomatillo salsa)
- 1/2 cup
- 1/2 cup
-
-
cotija or feta cheese
- 2 1/2 tbsp
- 2 1/2 tbsp
-
Recommended for You
-
Budget-Friendly Asian Turkey Burgers
15 min6 -
Braised Brown Rice Meatballs
5 min30 min4 -
Beef Fajitas
10 min10 min4
Directions
-
Preheat an indoor or outdoor grill.
-
In a small bowl, whisk together the yogurt, mayonnaise, and chili powder. Cover and keep in the refrigerator until needed.
-
Skewer 3 ounces of shrimp on each skewer.
-
In a small bowl, whisk together olive oil, garlic, lime juice, salt (optional) and pepper. Brush the shrimp with the marinade and grill for 3-4 minutes on each side until the shrimp are pink and just firm. Continue to brush with the marinade while grilling, using all of the marinade.
-
Heat the corn tortillas briefly on the grill. Remove the shrimp from one skewer and place in a tortilla. Top the shrimp with 1/4 cup shredded lettuce, a heaping tablespoon of the reserved yogurt sauce, and 2 tablespoons of salsa verde, and about 2 teaspoons cheese. Repeat for the remaining three tacos.