CUE’ING UP TACOS

Published on: 06/30/2021
grilled chicken on soft taco shell with grilled onion, peppers and fresh cilantro
grilled chicken on soft taco shell with grilled onion, peppers and fresh cilantro

​CUE’ING UP TACOS

Though we might be avoiding turning our ovens on, it does not mean we have to give up Taco Tuesdays! The cue'ing up tacos on the grill are just as tasty as the stovetop version, without the massive cleanup. Highly suggest using a grill basket for the veggies, so you do not lose any in the process.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Servings 3

Equipment

  • grill

Ingredients
  

  • 2 Tablespoons chili powder
  • 1 1/2 Tablespoons cumin
  • 1 1/2 Tablespoons paprika
  • 1/2 Tablespoon onion powder
  • 1 Tablespoon garlic powder
  • 1/8 to 1/4 teaspoon cayenne pepper — depending on your level of heat desired!
  • 1 pound shrimp peeled and deveined
  • 2 red onions sliced
  • 4 bell peppers any colors, seeded and sliced
  • 1 –2 Tablespoons olive oil
  • 1 Tablespoon fresh lime juice plus 1 lime, sliced into wedges
  • 8 taco-size corn tortillas
  • Taco toppings of choice like nonfat yogurt/sour cream, guacamole, salsa, fresh cilantro, etc.

Instructions
 

  • Preheat grill to 350˚to 400˚F (medium-high heat).
  • In a small bowl, mix together the first 6 ingredients (chili powder through cayenne pepper).
  • Place shrimp in a separate medium bowl and rub with 2 tablespoons of spice mixture.
  • String shrimp on kabob skewers and set aside.
  • Place sliced onions and peppers in a sealable bag.
  • Add olive oil and 2–3 tablespoons spice mixture.
  • Seal bag and toss until evenly coated.
  • Place onions and peppers in a grill basket on the grill and heat for 8–10 minutes, stirring often, until tender and slightly charred.
  • Add shrimp skewers to the grill, heating 3–4 minutes per side.
  • Remove all from the grill, place in servings bowls and keep warm set aside.
  • Place 4 tortillas at a time directly onto the grill.
  • Heat for about 45 seconds, until browned in spots.
  • Use tongs to flip and repeat on second side.
  • Serve tortillas with shrimp, onions, peppers and desired toppings.

Notes

~A sprinkle of fresh cilantro, a tablespoon of nonfat Greek yogurt, and a dash of fresh lime juice works well.
Makes 3–4 servings.

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