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Grilled Shrimp Taco with BBQ Spice Rub Recipe: Fast, Light and You Can Grill Them Indoors! Plus A Cool Give Away

Sandy Hoopes
  • minutes
  • Serves

INGREDIENTS

1 lb

fresh or frozen shrimp (31 to 40 count per pound) peeled and deveined

12

bamboo skewers, optional

3

to 4 tablespoons BBQ spice rub (recipe follows)

2 tbsp

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 tbsp

cilantro, chopped

4 oz

cotija cheese, crumbled (feta may be substituted)

4 oz

Mexican Crema or sour cream

2

limes cut into wedges

16

fresh corn tortillas

4 oz

your favorite hot sauce (optional)

BBQ Spice Rub Recipe

1 tbsp

dry mustard powder

1 tbsp

ground cumin

2 tbsp

smoked paprika

2 tbsp

dry, ground garlic (not garlic salt)

1 tbsp

Ancho Chile

2 tbsp

New Mexico Chile Powder

2 tbsp

dried, minced onion

2 tbsp

dark brown sugar

4 tbsp

sea salt or kosher salt (if table salt, use half as much)

1 tsp

red pepper flakes

2 tsp

black pepper

1 tbsp

celery salt