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Zesty Shrimp Tacos

Zesty Shrimp Tacos



2 tablespoons olive oil

1 lime (zest the outer peel and then juice)

1 teaspoon cumin

1 pound large shrimp, peeled and deveined

6 (8 inch) flour tortillas, heated according to package directions

Taco Dressing:

¼ cup mayonnaise

¼ cup sour cream

1½ teaspoons fresh lime juice

2 teaspoons taco seasoning

1 teaspoon onion powder

2 tablespoons fresh cilantro, chopped

Taco Garnish:

1 lime

½ cup sour cream

¾ cup sharp white cheddar cheese, shredded

1 cup tortilla strips

3 cups iceberg and romaine lettuce mix (chopped)

Salt and pepper to taste


Combine olive oil, lime juice, zest, and cumin in small bowl. Thread shrimp onto skewers; season with salt and pepper. Brush shrimp with marinade. Pour into a re-sealable plastic bag; seal the bag, squeezing out excess air. Refrigerate and marinate shrimp in mixture for 1 hour.

Whisk together mayonnaise, sour cream, lime juice, taco seasoning, onion powder, and cilantro in a medium bowl. Refrigerate until chilled, at least 30 minutes.

Preheat the Indoor Grill to 300°F. Grill shrimp until cooked through, about 3 minutes per side, brushing occasionally with lime mixture. Roughly chop shrimp.

Combine taco dressing, sour cream, and shredded cheese. Spread mixture over each tortilla; top with shrimp, salad greens, and tortilla strips.

Serve with your favorite toppings, such as diced tomatoes, salsa, sliced olives, and/or guacamole. Serve with a slice of lime on the side to squeeze over taco (optional).

yield: 6 servings

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