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Ceviche Marinated Grilled Louisiana Shrimp Taco Recipe – Shrimp marinated in a mix of tomato juice, lime juice, red onion, coriander, and chili powder. Marinate for 20 minutes and grill for 6 minutes to finish cooking. To assemble the tacos, we roast some corn tortillas and cover them with shrimp, sour cream, cabbage and sauce. So good! Better than any restaurant!
If you follow the blog, you know we don't have many seafood recipes, but we are working to add more. We love to cook on the grill, so our first recipe in our new seafood series had to be a recipe for grilled seafood. I think these grilled king prawn tacos marinated with ceviche and grill are a great start! These tacos were SO good and ready in under 30 minutes! They tasted better than any shrimp taco we've ever eaten at a restaurant!
Louisiana has a network of waterways that includes two alluvial deltas, rich estuaries, brackish swamps, and lakes that meet the Gulf of Mexico. Because of this, Louisiana produces superior volume and variety of shellfish unlike anything found elsewhere. All of these factors make Louisiana Seafood the best in the Gulf! In addition to shrimp, Louisiana Seafood It offers oysters, crab, crayfish, fish, and crocodile. I've never had an alligator, but I heard it tastes like chicken. Maybe I would like to!
The shrimp tasted so fresh! You could have sworn you were eating it on the beach!
Chicken Legs has already been browsing the Louisiana Seafood site for more recipes. Watch them on www.LouisianaSeafood.com/recipes.
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We have a fancy new grill basket, so I guess we have no excuses not to grill more seafood.
For the Louisiana Marinated Grilled Shrimp Tacos and Marinated Ceviche Shrimp in a mixture of tomato juice, lime juice, red onion, coriander, and chili powder. Let the shrimp hang in the fridge for about 20 minutes and then grill them for about 6 minutes. To assemble the tacos, we roast some corn tortillas and cover them with shrimp, sour cream, cabbage and sauce.
They were SO good. Seriously delicious!
Do them this weekend. You will thank me, I promise.
- 24 Louisiana jumbo shrimp, peeled and deveined
- 1/4 cup lime juice
- 1 cup chopped coriander
- 2 cups of tomato juice
- 1 cup chopped red onion
- 1 tablespoon of chili powder
- 8 corn tortillas
- 1/2 lb red cabbage, grated
- 1/4 cup tomato sauce
- 1/4 cup low-fat sour cream
Preheat grill or skillet over high heat.
Mix the lime juice, coriander, tomato juice, onion, and chili powder in a bowl. When fully mixed, add the peeled and deveined Louisiana shrimp, cover, and refrigerate for 20 minutes.
Remove shrimp from marinade and place on hot grill. Cook until shrimp are ready, 4-6 minutes. Remove shrimp from grill and set aside.
Place tortillas, one at a time, on the hot grill until hot, 20 to 30 seconds. Stack on top of each other on a plate.
On each tortilla, place 3 shrimp, grated cabbage, sauce, and sour cream. Folded in half.
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