Grilled Shrimp Tacos with Pickled Onions

Name: Grilled Shrimp Tacos with Pickled Onions
Yield: 4 Servings
Ingredients: 1/2 cup white wine vinegar; 2 tsp. sugar; Kosher salt and freshly ground black pepper; 1 serrano chile, seeded, finely chopped; 1/3 cup sour cream; 1 tsp. finely grated lime zest; 2 Tbsp. fresh lime juice; ¼ head green cabbage, thinly sliced (about 3 cups); 1 1/2 lb. medium shrimp, peeled, deveined, halved lengthwise; 1 Tbsp. olive oil; ¾ tsp. chipotle chile powder; 3/4 tsp. ground cumin; 8 corn tortillas; 1/2 medium red onion, thinly sliced; Cilantro sprigs, sliced avocado, lime wedges, and hot sauce (for serving)

By Dawn PerryPhotography by Gentl Hyers

August 13, 2013

Replicate this recipe indoors by using a grill pan or cast-iron skillet set over high heat.

Recipe information

Yield
4 Servings

Ingredients

1/2 cup white wine vinegar

2 tsp. sugar

Kosher salt and freshly ground black pepper

1 serrano chile, seeded, finely chopped

1/3 cup sour cream

1 tsp. finely grated lime zest

2 Tbsp. fresh lime juice

¼ head green cabbage, thinly sliced (about 3 cups)

1 1/2 lb. medium shrimp, peeled, deveined, halved lengthwise

1 Tbsp. olive oil

¾ tsp. chipotle chile powder

3/4 tsp. ground cumin

8 corn tortillas

1/2 medium red onion, thinly sliced

Cilantro sprigs, sliced avocado, lime wedges, and hot sauce (for serving)

Preparation

Step 1
Place onion in a small bowl. Bring vinegar and sugar to a boil in a small saucepan and pour over onion; season with salt and pepper. Let stand 30–40 minutes.
Step 2
Meanwhile, whisk chile, sour cream, lime zest, and lime juice in a medium bowl; season with salt and pepper. Fold in cabbage. Set slaw aside.
Step 3
Prepare grill for medium-high heat. Combine shrimp, oil, chile powder, and cumin in a medium bowl; season with salt and pepper and toss to coat. Grill shrimp and tortillas until shrimp are cooked through and tortillas are toasted, about 1 minute per side.
Step 4
Top tortillas with slaw and shrimp and serve with pickled onions, cilantro, avocado, lime wedges, and hot sauce.
Step 5
DO AHEAD: Onion can be pickled 2 days ahead. Cover and chill. Slaw can be made 6 hours ahead. Cover and chill.

Nutrition Per Serving

Calories (kcal) 700

Fat (g) 16

Saturated Fat (g) 3.5

Cholesterol (mg) 270

Carbohydrates (g) 92

Dietary Fiber (g) 8

Total Sugars (g) 3

Protein (g) 42

Sodium (mg) 600

TagsTaco Shrimp Shellfish Seafood Quick Weeknight Meals Nut Free Grilling Lunch Dinner Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Nutrition Per Serving

Recipe notes