Here's a quick, easy and tasty recipe you'll love making over and over.
1.5 lbs Shrimp; peeled and deveined
1/2 cup Santa Monica Seafood Seafood Marinade
12 corn tortillas
1 cup green cabbage; shredded
1 cup red cabbage; shredded
Salsa Verde (store-bought or homemade)
Crema or sour cream
Salt and pepper to taste
Fresh cilantro for garnish
- Preheat your grill to medium-high heat.
- Toss the fresh shrimp in a bowl with Santa Monica Seafood’s Seafood Marinade, ensuring they are evenly coated. Grill them for approximately 2-3 minutes per side until they are cooked through and have a slight char.
- While the shrimp are grilling, warm the corn tortillas on the grill for a minute on each side or until they are soft and pliable.
- Assemble the tacos by placing a generous amount of grilled shrimp onto each tortilla followed by a handful of shredded cabbage for a crunchy texture. Drizzle with salsa verde, adding a zesty kick, and then finish it off with a dollop of crema or sour cream to balance the flavors and add creaminess.
- Squeeze fresh lime juice over the tacos for a vibrant citrus note and garnish with fresh cilantro leaves to add a touch of herbaceous freshness.