Quick and Easy Flavor Packed Grilled Seafood Tacos
This is a version of a recipe that Allison and I made for our Little Gulf Coast Seafood Cookbook and the Florida Hometown Cookbook. We were stuck on Cape San Blas when the storm surge from a hurricane washed out the only road to the shore. For a few days, we made easy meals with what we had in the fridge and from a small gas station that had a tiny grocery that was still open. They had some pretty neat items and plenty of staples. We came up with Cape San Blas Shrimp and later, Grilled Flaked Grouper, Tacos!
Ingredients:
- 2 pounds large shrimp, peeled and de-veined
- 2 cups lemon yogurt
- 1 pack taco seasoning
- 1 cup coconut milk
- 1 tablespoon lemon juice
- 1/2 cup honey
- 2 teaspoon brown sugar
- 1/2 cup cilantro, chopped
- 1 tablespoon ketchup
- 2 tablespoons vegetable oil
Clean and de-vein the shrimp and set it aside. In a bowl combine the yogurt, coconut milk, lemon juice, honey, brown sugar, cilantro, one-fourth of the taco seasoning, and ketchup. Divide in half. Place one half in a bowl or resealable bag and refrigerate for your sauce. Add shrimp to the remaining marinade as well as some remaining taco seasoning and refrigerate for at least 2 hours. Remove shrimp from marinade.
Next, grill the shrimp over medium-high heat or sauté in a pan with hot oil. Serve up your shrimp with all of your favorite taco toppings on hard or soft shells. We prefer shredded coleslaw mix for a time saver.
If using fillets instead of shrimp, follow the same seasoning method and follow the recipe through the grilling process. When your choice of fish fillet is finished, and flakes easily, remove from grill and flake into larger chunks for hearty tacos.
Two-Ingredient Tex-Mex Tarter Sauce
Grab some tartar sauce and taco sauce. Put some tartar sauce in a bowl and then add a few splashes of taco sauce. Mix to your desired taste!
