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Ingredients
Scale
- 1 tablespoon lime juice fresh squeezed
- Zest of 1 lime
- 1 tablespoon vegetable oil
- 1 teaspoon ground cumin
- 1 teaspoon granulated sugar
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 pound large shrimp peeled and deveined, tail off
- 8 corn tortillas
- Fresh chopped cilantro
- finely chopped white onion
- Lime wedges
Instructions
- In a large bowl, combine lime juice, lime zest, vegetable oil, cumin, sugar, paprika, garlic powder, onion powder, salt, and pepper.
- Add the shrimp into the bowl and mix well to ensure they are fully coated in the marinade.
- For easier grilling, skewer the shrimp if desired.
- Preheat your grill to medium-high heat.
- Grill the shrimp for about 8 minutes, flipping often, until they reach an internal temperature of 145°F. Be cautious not to burn the shrimp due to the sugar in the marinade.
- Once grilled, distribute the shrimp evenly on each tortilla.
- Serve right away, topped with cilantro, onions, and a squeeze of lime juice.
Notes
Adjust the spice levels based on your taste preference.
Feel free to add toppings like avocado or salsa for extra flavor.
Leftover shrimp can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Main Dishes
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco
- Calories: 220
- Sugar: 1g
- Sodium: 400mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 170mg