If you're on the hunt for a taco recipe that bursts with flavor and a hint of spice, these Ancho Chili Grilled Shrimp Tacos are a must-try. The smoky, earthy ancho chili powder pairs perfectly with juicy grilled shrimp, creating a taco experience that's both refreshing and satisfying.
Shrimp are the star of this dish, providing a juicy, tender protein that's perfect for grilling. Ancho chili powder brings a smoky, mild heat that complements the sweetness of the shrimp. Olive oil helps in marinating and grilling, adding a subtle richness. Garlic infuses the shrimp with a savory depth, while lime juice brightens the overall flavor profile. A touch of salt and black pepper enhances all the flavors without overpowering them.
The corn tortillas are the vessel that holds all the deliciousness together, while avocado slices add creaminess. The crunchy cabbage and tangy red onion balance the flavors beautifully. Cilantro introduces a fresh, herby note, and the sour cream and apple cider vinegar in the slaw provide a creamy, tangy finish.
These tacos pair beautifully with a side of Mexican street corn or a chilled black bean salad. If you're in the mood for drinks, a light, citrusy margarita complements the smoky flavors wonderfully.
First things first, you'll want to prepare the marinade. In a mixing bowl, combine the ancho chili powder, olive oil, minced garlic, lime juice, salt, and black pepper. Give it a good stir until everything's well mixed. Now, add your peeled and deveined shrimp, tossing them until they're thoroughly coated in that flavorful marinade. Let them sit for at least 30 minutes so they can soak up all that goodness.
While the shrimp are marinating, fire up your grill to medium-high heat. Once it's nice and hot, place the shrimp on the grill. They only need about 2-3 minutes per side, so keep an eye on them. You'll know they're done when they turn pink and opaque. Don't overcook them, or they'll become rubbery.
While the shrimp are grilling, prepare the slaw. In a separate bowl, toss together the shredded cabbage, thinly sliced red onion, chopped cilantro, sour cream, and apple cider vinegar. Mix everything well to ensure the cabbage is evenly coated.
Next, warm your corn tortillas on the grill for about a minute on each side. This enhances their flavor and makes them pliable, perfect for holding the filling without tearing.
Now comes the fun part — assembling your tacos! Place a few shrimp on each tortilla, add a couple of avocado slices, then top it off with a generous scoop of your cabbage slaw. Serve immediately, and relish every bite!
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