These Grilled Shrimp Tacos with BBQ Spice Rub make a healthy dinner that you can cook indoors no matter how hot it is outside.
- 1 pound Fresh Or Frozen Shrimp (31 To 40 Count) Peeled And Deveined
- SA CO North Carolina BBQ rub
- 8 ounces, weight Crushed Pineapple
- ½ heads Cabbage, Shredded
- 1 whole Large Tomato
- 2 Tablespoons Cilantro, Minced
- ½ whole Onion
- 1 whole Large Avocado
- 8 ounces, fluid Mexican Crema, Or Sour Cream
- 4 ounces, fluid Your Favorite Hot Sauce
- 2 Tablespoons Vegetable Oil For The Grill Pan
- 24 whole Fresh Corn Tortillas
- 4 ounces, weight Cotija Cheese, Crumbled (feta May Be Substituted)
- 2 whole Limes, Cut Into Wedges
Defrost frozen shrimp in the refrigerator.
Mix together the SA CO BBQ spice rub. Spoon 3 to 4 tablespoons of the spice rub into a small bowl before sprinkling on any type of meat or fish to avoid cross-contaminating the entire batch. Put the remainder of the spice rub into a Ziploc bag and label with name and date.
Skewer shrimp with bamboo skewers, if desired, to make them easier to grill. Sprinkle spice rub over the shrimp, turn the shrimp and sprinkle the other side. Cover with plastic wrap and set in the refrigerator until the other ingredients are ready.
Open the can of pineapple and drain off most of the liquid. Shred the cabbage. Chop all of the tomatoes, onion, and cilantro. Mix together for a pico de gallo. Chop avocado and set aside.
Pour the Mexican crema (or sour cream) into a bowl and mix with a tablespoon of your favorite hot sauce.
Remove the shrimp from the refrigerator.
Heat a grill pan over medium high heat. Brush with oil. Grill the shrimp for about 4 minutes on each side or until they are no longer gray and translucent. This will depend on the size of the shrimp. Do not overcook.
Remove the shrimp from heat and cover to keep warm.
Heat the tortillas over the hot grill pan or in the microwave for 30 seconds to 1 minute.
Assemble the tacos by stacking two tortillas together and spreading a little hot sauce or Mexican crema on the top tortilla. Spoon on avocado, pico de gallo, shredded cabbage and crushed pineapple. Sprinkle with cheese.
Place three to four shrimp on each taco.
Top with a dollop of Mexican crema or sour cream.
Makes 6 servings of two tacos per serving with 3 shrimp in each taco. Serve with lime wedges.