Do you remember last week when I brought you the Roasted Salsa Verde? Aside from the fact that I have been eating that salsa with chips non-stop, I have another great use for that salsa. I decided that the salsa would be perfect on some light and refreshing shrimp tacos. Shrimp tacos are perfect for warm summer nights on your patio with family and these tacos bring a flavor that everyone is sure to enjoy.
I recommend marinating your shrimp for at least 1 hour before you grill. This will ensure that your shrimp turn out flavorful and juicy, as opposed to dry and chewy. I like lighter toppings on my shrimp tacos such as thinly sliced cabbage, queso fresco and radish. You can also sub out the queso fresco for Monterey Jack cheese.
There’s nothing better than a family meal outside during the summer so head out tonight and enjoy some family time. Oh, and don’t forget that today is the final day to enter for your chance to win a shiny new grill from Weber and Litehouse Foods! Enter today!
- 2 limes, juice and zest or ¼ cup lime juice
- 2 tablespoons olive oil
- 2 tablespoons cilantro, chopped
- 1 clove garlic, grated
- salt and pepper to taste
- 1¼ pounds medium shrimp (about 36), shelled and deveined
- Twelve 6-inch bamboo skewers, soaked in water for 30 minutes
- 12 corn tortillas, warmed
- Roasted Salsa Verde
- 1 Granny Smith apple, thinly sliced
- Shredded green cabbage, cilantro and sliced radish, queso fresco, for serving
- Combine the lime juice, olive oil, cilantro, garlic, salt and pepper in a large zip closure bag. Add in the shrimp and marinate for 1 hour.
- Skewer the shrimp and grill over medium-high heat until cooked, about 2-3 minutes per side.
- Remove the shrimp from the skewers and transfer to a platter. Serve the shrimp with the salsa, apple, warm tortillas, cabbage, queso fresco, cilantro leaves and radish so guests can assemble their own tacos.