A southern California classic, grilled shrimp tacos couldn’t be quicker to prepare—and they happen to be very healthy at that. I think that the the combination of fresh lime juice and Cholula hot sauce is pretty much unparalleled.
|2 pounds medium shrimp, peeled and deveined||Pico de Gallo|
|2 tablespoons extra virgin olive oil||12 lime wedges for serving|
|the juice of one lime||Cholula hot sauce (or your favorite hot sauce)|
|1 teaspoon coarse salt||crumbled cotija or feta cheese (optional)|
|1 dozen corn tortillas|
Preheat your grill over high heat. Toss the shrimp together with the olive oil, lime juice and salt. Grill until cooked through, about 2 minutes a side.
To serve, heat the tortillas in a dry frying pan and wrap them in a tea towel to keep warm. Pile a few shrimp on top of each tortilla and serve with a bit of pico de gallo, fresh lime juice, a few dashes of hot sauce and a little of the crumbled cheese if you’d like.
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