I am in the mood for Mexican food this week, and what better way to enjoy it than with tacos!
I selected corn tortillas as my item of the week, this week because 1) we need a base for our tacos, of course and 2) corn tortillas are a great whole grain source when made from 100% corn. If you don't like the taste of 100% whole wheat flour tortillas, then corn tortillas may be your whole grain option of choice.
Tip: Look at the fiber content of your whole grains. A good whole grain bread/cereal product will have at least 3 grams of fiber per serving.
Now to fill our corn tortilla with spicy shrimp taco goodness!
Grilled Chipotle Shrimp Tacos, 4 servings
1 – 1 1/4 pound small raw shrimp (26-30 size), peeled and deveined
2 teaspoons olive oil
1 lime, juiced
2 tomatoes, seeded and diced
1/2 red onion, diced
1/2 red cabbage, thinly slices
1/2 bunch cilantro
1 jalapeno (optional), diced
Homemade Taco Seasoning
8 – 6″ corn tortillas
¼ cup Queso fresco cheese (or any crumbled or shredded cheese)
Preheat grill to medium heat. Place the shrimp in a medium bowl, toss with the olive oil and lime juice, then add 1 1/2 tablespoons of your homemade taco seasoning and mix to coat thoroughly. Allow the shrimp to marinate at room temperature for 20-30 minutes.
While the shrimp are marinating, chop the tomatoes, slice the cabbage very thin, chop the cilantro fine, and dice the red onion and jalapeño.
Place grilling basket on grill and heat for 7-10 minutes. Add shrimp to grill basket and grill, stirring occasionally. It will take about 3-5 minutes for shrimp to cook. Lay corn tortillas flat. Layer tomatoes, cabbage, cilantro, jalapeno, and cooked shrimp. Serve with lime wedges and a sprinkle of Queso fesco cheese.
No grill? No problem. Place the shrimp on a foil lined rimmed baking sheet and broil in your oven until the shrimp turn pink, turning them over after about 2 minutes. You can also cook them in a large non-stick fry pan.
For a printable version of this recipe, click here: Grilled Chipotle Shrimp Tacos
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