Ceviche-Marinated & Grilled Louisiana Shrimp Tacos Recipe - shrimp marinated in a mixture of tomato juice, lime juice, red onion, cilantro and chili powder. Marinate for 20 minutes and grill for 6 minutes to finish cooking. To assemble the tacos, we grilled a few corn tortillas and topped them with shrimp, sour cream, cabbage and salsa. SO good! Better than any restaurant!
Ingredients
- 24 jumbo Louisiana shrimp, peeled and deveined
- 1/4 cup lime juice
- 1 cup cilantro, chopped
- 2 cups tomato juice
- 1 cup red onion, chopped
- 1 Tbsp chili powder
- 8 corn tortillas
- 1/2 lb red cabbage, shredded
- 1/4 cup tomato salsa
- 1/4 cup low fat sour cream
Instructions
- Preheat grill or grill pan to high heat.
- Mix lime juice, cilantro, tomato juice, onion and chili powder in a bowl. When fully mixed, add in the peeled and deveined Louisiana shrimp, cover and refrigerate for 20 minutes.
- Remove shrimp from marinade and place them on the hot grill. Cook until the shrimp are done, 4 to 6 minutes. Remove shrimp from the grill and place them aside.
- Lay the tortillas, a few at a time, over the hot grill until warm, 20 to 30 seconds. Stack on top of each other on a plate.
- On each tortilla, place 3 shrimp, shredded cabbage, salsa and sour cream. Fold in half.
