Been meaning to post this and finally managed time to take pics. Not really a step by step but it should suffice.
I use whatever shrimp I get a deal on but always go on the larger size. Sometimes raw, sometimes frozen. In the case, frozen. Thaw and lose the tail.
Make the rub. You can use premade "taco/mexican" seasoning but I like to make mine. The seasoning is a tex mex rub (sans cumin). 2tsp chili powder, 1/2tsp each of salt, pepper, onion powder, gran. garlic and a shake of accent.
Throw shrimp in bag, add seasoning, mix well, and park in fridge a few hours.
Skewer and pellicle. Pellicle is essential for good sear marks. Results were weak today as cold and windy but doable.
I grill the shrimp and onion (the real key) with some oak pellets scattered. Once done, park in 170F oven on a foiled lined cookie sheet. Once all is grilled, remove skewers and and chop a bit but you could keep whole if you wanted. The actual taco itself can be made countless ways but the essentials are: flour tortilla (nuke with moist paper towls to soften), greens/arulua, a few cilantro leaves, shrimp and onion. Strangely tomato just doesn't work here but is typical for us. Of course, feel free to improvise.
Money shot:
Just kidding...
For mine, I went with some avocado, feta cheese, and a few hits of Valentina hot sauce. I don't typically do it but gave it a wipe a sour cream for some reason. I wanted to post this because I've some threads on shrimp tacos but have never seen the onion grilled. Total game changer. Try it. If I missed out on anything let me know.
I use whatever shrimp I get a deal on but always go on the larger size. Sometimes raw, sometimes frozen. In the case, frozen. Thaw and lose the tail.
Make the rub. You can use premade "taco/mexican" seasoning but I like to make mine. The seasoning is a tex mex rub (sans cumin). 2tsp chili powder, 1/2tsp each of salt, pepper, onion powder, gran. garlic and a shake of accent.
Throw shrimp in bag, add seasoning, mix well, and park in fridge a few hours.
Skewer and pellicle. Pellicle is essential for good sear marks. Results were weak today as cold and windy but doable.
I grill the shrimp and onion (the real key) with some oak pellets scattered. Once done, park in 170F oven on a foiled lined cookie sheet. Once all is grilled, remove skewers and and chop a bit but you could keep whole if you wanted. The actual taco itself can be made countless ways but the essentials are: flour tortilla (nuke with moist paper towls to soften), greens/arulua, a few cilantro leaves, shrimp and onion. Strangely tomato just doesn't work here but is typical for us. Of course, feel free to improvise.
Money shot:
Just kidding...
For mine, I went with some avocado, feta cheese, and a few hits of Valentina hot sauce. I don't typically do it but gave it a wipe a sour cream for some reason. I wanted to post this because I've some threads on shrimp tacos but have never seen the onion grilled. Total game changer. Try it. If I missed out on anything let me know.
