Grilled Shrimp Tacos with BBQ Spice Rub
from Sandy Hoopes and Donna
Kelly of
www.everydaysouthwest.com
Ingredients:
1 pound fresh or frozen shrimp (31 to 40 count per
pound) peeled and deveined
3 to 4 tablespoons BBQ spice rub (recipe follows)
2 tablespoons vegetable oil for grill pan
1/2 head cabbage, shredded
1 small can crushed pineapple, packed in pure juice or
water
1 large tomato, diced
1/4 onion, diced
2 avocados, diced
2 tablespoons cilantro, chopped
4 ounces cotija cheese, crumbled (feta may be
substituted)
4 ounces Mexican Crema or sour cream
2 limes cut into wedges
16 fresh corn tortillas
4 ounces of your favorite hot sauce (optional)
Directions for Grilled Shrimp Tacos with BBQ Spice Rub:
Defrost frozen shrimp in the refrigerator.
Mix together the BBQ spice rub. Spoon 3 tablespoons
into a small bowl. Put remainder into a zip-loc bag and
label with name and date. Sprinkle dry 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.
Chop all of the tomatoes, onion, cilantro and avocado.
Mix together for a Pico de Gallo.
Pour the Mexican Crema into a bowl and mix with a
tablespoon of your favorite hot sauce.
Remove the shrimp from the refrigerator. Put on skewers
if desired.
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 spreading a little hot sauce or
Mexican Crema on the tortillas. Spoon on avocado, Pico
de Gallo, shredded cabbage and crushed pineapple.
Place three to four shrimp on each taco.
Top with a dollop of Mexican Crema or sour cream.
BBQ Spice Rub Recipe
1 tablespoon dry mustard powder
2 tablespoons ground cumin (comino)
2 tablespoons smoked paprika
2 tablespoons dry, ground garlic (not garlic salt)
1 tablespoon Ancho Chile
2 tablespoons New Mexico Chile Powder
2 tablespoons dried, minced onion
2 table spoons brown sugar
4 tablespoons sea salt or kosher salt (if table salt,
use half as much)
1 teaspoon red pepper flakes
2 teaspoons black pepper
1 tablespoons celery salt
Place all ingredients into a large cereal bowl and mix
together well. Break apart all lumps.
Measure 3 to 4 tablespoons into a small bowl before
sprinkling on any type of meat or fish to avoid
cross-contaminating the entire batch.
Put the excess spice rub in a small container or zip-loc
bag. Mark the label with the contents and date. Save
for later use.
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